Neychoru
A fragrant and rich rice dish from Kerala, cooked with aromatic whole spices and a generous amount of ghee. Topped with sweet fried onions, crunchy cashews, and plump raisins, it's the perfect side for any curry.
For 4 servings
Rinse the Kaima rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain it completely using a colander and set aside.
Heat 3 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat. First, fry the cashew nuts until they turn golden. Remove with a slotted spoon. Next, add the raisins and fry for 30 seconds until they puff up; remove and set aside with the cashews.
In the same ghee, add the thinly sliced onion. Fry on medium-low heat, stirring occasionally, for 10-12 minutes until they are deep golden brown and crispy. Be patient as this step is key for the garnish. Remove the fried onions and set them aside.
Add the remaining 2 tbsp of ghee to the pot. Add the whole spices: cinnamon stick, cloves, crushed cardamom pods, and bay leaf. Sauté for about 45 seconds until they release their aroma.
Add the finely chopped onion to the pot and sauté for 3-4 minutes until it becomes soft and translucent.
Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring the grains are well-coated with ghee. This step helps in keeping the grains separate after cooking.
Pour in 3.5 cups of hot water and add 1.5 tsp of salt. Stir well and bring the mixture to a rolling boil. Once boiling, reduce the heat to the absolute minimum, cover with a tight-fitting lid, and let it cook for 10-12 minutes or until all the water is absorbed. (For pressure cooker: Close the lid and cook for one whistle on high heat, then turn off the flame and allow the pressure to release naturally).
Once cooked, turn off the heat and let the rice rest, covered, for at least 10 minutes. This allows the grains to firm up and become fluffy. After resting, gently fluff the rice with a fork. Garnish with the fried onions, cashews, raisins, and chopped coriander leaves. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and aroma, use Kaima or Jeerakasala rice. Its short grains absorb flavors beautifully.
- 2Always use hot water to cook the rice. Adding cold water will lower the temperature and can result in sticky, unevenly cooked rice.
- 3Frying the onions for garnish slowly on low to medium heat is crucial for achieving a crispy texture without burning them.
- 4Do not skip the 10-minute resting period after cooking. It's essential for allowing the steam to distribute evenly, resulting in perfectly fluffy rice grains.
- 5Toasting the rice in ghee before adding water not only adds a nutty flavor but also helps prevent the grains from sticking together.
- 6For a richer taste, you can substitute 1 cup of water with 1 cup of thin coconut milk.
Adapt it for your goals.
Vegetable Neychoru
Add 1/2 cup of mixed vegetables like carrots, peas, and green beans along with the chopped onions in step 5.
Spicy NeychoruSpicy Neychoru
Add 1-2 slit green chilies along with the whole spices in step 4 for a mild kick of heat.
Coconut Milk NeychoruCoconut Milk Neychoru
Replace 1.5 cups of water with 1.5 cups of thin coconut milk for a creamier texture and richer flavor.
Why this is on our healthy list.
Provides Quick Energy
The primary ingredient, rice, is a rich source of carbohydrates, which are the body's main fuel source, providing quick and sustained energy.
Source of Healthy Fats
Ghee is a source of healthy saturated fats and contains fat-soluble vitamins like A, E, and D. It also contains butyric acid, which may support gut health.
Aromatic Spice Benefits
The whole spices used, such as cinnamon, cloves, and cardamom, are packed with antioxidants and have anti-inflammatory properties that contribute to overall wellness.
Frequently asked questions
The most authentic rice for Neychoru is Kaima or Jeerakasala rice, a short-grain variety from Kerala known for its unique aroma. If unavailable, aged Basmati rice is the best substitute.
