Neichoru (Ghee Rice) is one of the most popular Moplah dishes. Locals serve it at most special occasions and ALL weddings. The addition of fried shallots, raisins, and cashews elevates this rice dish to a grand level.
It is also enjoyed on its own as a lunch or dinner. At weddings, the host family serves it with a chicken curry, date pickle, kachumber, and poppadoms. It’s part of the tradition.
We love Neichoru with Koonthal Varuthatu (Squid Roast). With pickles and a light raita, there’s nothing better.
Neichoru (Ghee Rice) Recipe
Yields 10 - 12 servings as a side dish (or 5 - 6 meal-sized servings)
Prep Time 10 minutes
Cooking Time 35 minutes
Total 45 minutes
For the rice:
2 lbs (1 kg basmati or jeerakashala rice
2 Tablespoons ghee
1 – 2-inch piece of cinnamon bark
5 green cardamom pods
5 whole cloves
4 large shallots, sliced
8 cups (2 litres) water
1 teaspoon salt
For the garnish:
1 Tablespoon coconut oil
1 shallot, sliced
1 Tablespoon raisins
1 Tablespoon cashews
Wash and drain the rice.
Heat the ghee in a heavy-bottomed vessel on medium heat and add the cinnamon, cardamom and cloves. Cook 1 to 2 minutes or until they pop and splutter.
Stir in the shallots and fry until they turn translucent then add the drained rice and fry for 3 to 4 minutes.
Add the water and salt.
Bring to a boil and then reduce to a simmer, cover and cook until the rice is done and the water is absorbed.
Heat the coconut oil in a small fry pan on medium heat, add the shallots and fry until brown and crispy then use a slotted spoon to remove them to a paper towel.
Add the raisins to the remaining oil in the pan and let them puff up, remove them to the paper towel.
Add the cashews and fry until golden, then remove and reserve.
Transfer the rice to a serving dish and enjoy garnished with the fried shallots, raisins and cashews.
Thank you for trying this facesplacesandplates.com recipe.