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Ghee rice
Ghee rice with cashews and raisins
Ghee rice (neychoru): Kerala's fragrant rice with fried onions, cashews and raisins
Neychoru, or ghee rice, comes from the Malabar coast of Kerala and the coastal towns of Karnataka, where it is cooked for Friday lunches, weddings and Eid tables alongside chicken or vegetable curries. Short, fragrant kaima (jeerakasala) rice is fried in ghee with whole spices, cooked until each grain is separate, and topped with crisp fried onions, cashews and plump raisins. The mistake to avoid is stirring the rice once the water goes in, which breaks the delicate grains and makes it mushy; cover it and leave it alone. Chef's tip: if you can't find kaima rice, basmati works, but cut the water by a few spoonfuls. It is not a 30-minute dish once the rice has been rinsed, drained and rested, so start it before the curry.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 10 ½ oz kaima (jeerakasala) riceor basmati
- 3 tbsp ghee
- 2 onionsmedium, thinly sliced
- 1 oz cashew nuts
- 2 tbsp raisins
- 2 cups boiling wateruse 470 ml for basmati
- 1 tsp salt
Whole spices
- 1 ⅛ in cinnamon stick
- 4 green cardamom podslightly crushed
- 4 cloves
- 1 bay leaf
- 1 tsp ginger-garlic paste
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Method
0/7 doneStep 1: Rinse 10 ½ oz kaima (jeerakasala) rice in three changes of cold water until the water runs almost clear. Drain well in a sieve for 10 minutes.
10 minStep 2: Heat 3 tbsp ghee in a heavy saucepan over a medium heat. Fry 1 oz cashew nuts for 1 minute until golden, then add 2 tbsp raisins for 20 seconds until they puff. Lift both out with a slotted spoon.
2 minStep 3: Add half of 1 onions to the ghee and fry for 7–8 minutes, stirring often, until deep golden and crisp. Lift out onto kitchen paper; they crisp more as they cool.
8 minStep 4: Add the rest of 1 onions with 1 ⅛ in cinnamon stick, 4 green cardamom pods, 4 cloves and 1 bay leaf, and fry for 3 minutes until the onion is soft and light golden. Stir in 1 tsp ginger-garlic paste for 30 seconds.
3 minStep 5: Add the drained rice and stir gently for 2 minutes, until the grains turn opaque and smell toasty.
2 minStep 6: Pour in 2 cups boiling water with 1 tsp salt, bring to a boil, then cover tightly and cook on the lowest heat for 10–12 minutes. Don't stir. It is done when the water has gone and small steam holes cover the surface.
12 minStep 7: Turn off the heat and leave covered for 5 minutes. Fluff gently with a fork and serve topped with the crisp onions, cashews and raisins.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 7 g
- Carbs
- 62 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ghee rice take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ghee?
- Butter, same amount (keep the heat a little lower, butter burns sooner).
- What can I use instead of onions?
- 2 shallots per onion.
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