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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.
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).
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.
This kerala recipe takes 45 minutes to prepare and yields 4 servings. At 233.52 calories per serving with 2.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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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.
Add 1/2 cup of mixed vegetables like carrots, peas, and green beans along with the chopped onions in step 5.
Add 1-2 slit green chilies along with the whole spices in step 4 for a mild kick of heat.
Replace 1.5 cups of water with 1.5 cups of thin coconut milk for a creamier texture and richer flavor.
The primary ingredient, rice, is a rich source of carbohydrates, which are the body's main fuel source, providing quick and sustained energy.
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.
The whole spices used, such as cinnamon, cloves, and cardamom, are packed with antioxidants and have anti-inflammatory properties that contribute to overall wellness.
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.
To avoid mushy rice, ensure you use the correct rice-to-water ratio (usually 1:1.75 for Kaima rice), sauté the rice in ghee before adding water, cook on low heat, and most importantly, let it rest for 10 minutes after cooking before fluffing.
Yes, you can use a neutral oil like sunflower or coconut oil as a substitute. However, 'Ney' literally means ghee in Malayalam, so using ghee is essential for the authentic taste and aroma of the dish.
A typical serving of Neychoru (around 1 cup or 325g) contains approximately 550-580 calories, primarily from carbohydrates in the rice and fats from the ghee and cashews.
Neychoru is an energy-dense, celebratory dish. While ghee offers some health benefits like fat-soluble vitamins and butyric acid, the dish is high in calories and saturated fat. It is best enjoyed in moderation as part of a balanced meal.
Neychoru pairs wonderfully with rich, flavorful curries. Classic combinations include Kerala Chicken Curry, Mutton Stew (Ishtu), Beef Fry, or vegetarian options like Vegetable Kurma or a simple Parippu (dal) curry.
This recipe goes great with these complete meals
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