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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.
Prepare the Basmati Rice
Fry the Garnishes
Sauté Aromatics and Rice
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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.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 512.75 calories per serving with 8.24g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Rice
Rest, Garnish, and Serve
Substitute ghee with an equal amount of coconut oil or a neutral-flavored vegetable oil for a completely vegan version.
Add 1/2 cup of mixed vegetables like peas, diced carrots, and green beans along with the onions to make it a more complete meal.
For a hint of heat, add 2-3 slit green chilies along with the whole spices.
Simply omit the cashew nuts for a nut-free garnish. You can add some fried onions (birista) for a similar crunchy texture.
The basmati rice is a rich source of carbohydrates, which are the body's primary fuel source, providing quick and sustained energy.
Ghee is a source of healthy saturated fats and butyric acid, a short-chain fatty acid that can support gut health and reduce inflammation.
The whole spices used, such as cloves, cardamom, and cinnamon, are known in traditional medicine to have digestive properties that can help stimulate digestion and reduce bloating.
One serving of Ghee Rice (approximately 1.5 cups or 325g) contains around 450-500 calories, primarily from the rice and ghee.
Ghee Rice is a calorie-dense dish. While ghee provides healthy fats like butyric acid, it should be consumed in moderation as part of a balanced diet. It is a good source of carbohydrates for energy.
Yes, absolutely. The recipe includes instructions for the pot method. The key is to use a heavy-bottomed pot with a tight-fitting lid and cook on low heat to prevent the rice from burning at the bottom.
Stickiness is usually caused by too much water, not rinsing the rice enough to remove starch, or overcooking. Ensure you use the correct rice-to-water ratio (1:1.75 in this recipe) and don't skip the rinsing and soaking steps.
While basmati rice is traditional and gives the best results for long, separate grains, you can use other long-grain white rice like jasmine. You may need to adjust the water quantity and cooking time accordingly.