Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
A fiery and aromatic South Indian dry chicken curry from the Chettinad region. Tender chicken pieces are coated in a freshly ground spice blend, making it a perfect side for rice or roti.
Aromatic Ghee Rice with perfectly spiced, protein-packed Chettinad Chicken Varuval – a rich, energy-giving meal!
This tamil dish is perfect for dinner. With 839.78 calories and 40.04g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
327cal
32gprotein
17gcarbs
16gfat
Ingredients
500 g Chicken (Bone-in or boneless, cut into 1.5-inch pieces)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided use)
7 pcs Dried Red Chilies (Adjust to your spice preference)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
4 pcs Cloves
1 inch Cinnamon Stick
1 pc Star Anise
1 tsp Kalpasi (Optional, for authentic flavor)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
0.5 tsp Mustard Seeds
15 pcs Curry Leaves (Fresh)
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger Garlic Paste
1 pc Tomato (Medium, finely chopped)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with turmeric powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Prepare the Chettinad Masala Powder
Heat a small, dry pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, and kalpasi (if using).
Dry roast the spices, stirring constantly for 2-3 minutes until they release a rich aroma and turn slightly darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
3
Sauté the Aromatics
Heat the gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes until they become soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes soft and pulpy.
4
Cook the Chicken Varuval
Add the freshly ground Chettinad masala powder to the pan. Sauté for 1 minute until it's aromatic.
Add the marinated chicken pieces and the remaining 1 tsp of salt. Mix well, ensuring the chicken is fully coated with the masala.
Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, stir to combine, and bring to a simmer.
Cover the pan, reduce the heat to low, and let the chicken cook for 15-20 minutes, or until it is tender and cooked through (internal temperature reaches 165°F or 74°C).
5
Finish and Serve
Once the chicken is cooked, remove the lid and increase the heat to medium-high.
Continue to cook, stirring frequently, for another 3-5 minutes until all the moisture evaporates and the masala clings tightly to the chicken pieces, creating a dry roast consistency.
