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.
Tender beef chunks slow-cooked with aromatic spices and then pan-roasted to a deep, dark perfection with crispy coconut slivers. This iconic Kerala dish is a flavor explosion, perfect with parottas or rice.
Aromatic Ghee Rice paired with crispy, protein-packed Kerala Beef Fry. An energy-giving meal that's simply delicious!
This kerala dish is perfect for lunch. With 1029.9099999999999 calories and 43.11g 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.
517cal
35gprotein
10gcarbs
38gfat
Ingredients
500 g Beef (Chuck or round steak, cut into 1-inch cubes)
0.5 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (Adjust for heat preference)
1 tbsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Black Pepper Powder (Freshly ground is best, divided use)
1.5 tbsp Ginger Garlic Paste
1.25 tsp Salt (Or to taste)
0.5 cup Water (For pressure cooking)
3 tbsp Coconut Oil
1 tsp Mustard Seeds
0.5 cup Coconut Slivers (Also known as thenga kothu)
1.5 cup Onion (Thinly sliced, from about 2 medium onions)
3 pc Green Chili (Slit lengthwise)
2 sprig Curry Leaves
Instructions
1
Marinate the Beef
In a large bowl, combine the beef cubes with turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, 1 tsp of the black pepper powder, ginger-garlic paste, and salt.
Mix thoroughly with your hands to ensure each piece of beef is well-coated with the spices.
Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Beef
Transfer the marinated beef to a pressure cooker. Add 1/2 cup of water.
Secure the lid and cook on high heat until the first whistle. Then, reduce the heat to low and cook for 15-20 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This ensures the beef is tender. Once safe, open the lid and set aside.
3
Prepare Tadka & Sauté Aromatics
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. An iron skillet works best.
Add the mustard seeds and wait for them to splutter completely.
Add the coconut slivers and fry for 2-3 minutes until they turn a light golden brown.
Add the sliced onions, slit green chilies, and curry leaves. Sauté for 8-10 minutes, stirring occasionally, until the onions are soft, translucent, and have golden-brown edges.
4
Slow Roast the Beef
Add the cooked beef along with all the cooking liquid (stock) from the pressure cooker into the pan with the sautéed onions.
Mix well and increase the heat to medium-high. Cook until most of the liquid has evaporated.
Reduce the heat to low-medium and begin the slow roasting process. Stir every 4-5 minutes to prevent burning.
Continue roasting for 15-25 minutes, scraping the bottom of the pan, until the beef turns a deep, dark brown and the masala is well-coated and dry.
5
Finish and Serve
Sprinkle the remaining 1/2 tsp of black pepper powder over the beef fry.
Mix well and cook for one final minute to toast the pepper.
Serve hot with Kerala parotta, chapati, or steamed rice.
