Kerala celebration rice · 30 minutes
Ghee Rice Recipe (Kerala Style Neychoru)
Fry in ghee. Whole spices. Golden garnish.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenGhee rice is rice fried in ghee with whole spices and cooked until fluffy, topped with golden onions, cashews and raisins. It turns heavy and sticky with the wrong ratio. The fix is frying the drained rice in ghee before adding boiling water and steaming it gently.
The 3 laws of ghee rice
Why this recipe works
Raw rice in water
Coats grains so they stay separate.
Cold water
Even cooking.
Plain
Classic flavour and look.
Shopping and prep list
Ingredients
Rice
Garnish
The NineFoods rice gauge
Is the water ready for dum?
Watch the surface after the rice boils.
Method · 3 stages
Step by step
Garnish
- Fry sliced onion, then cashews and raisins in ghee; lift out.
Fry rice
- Fry whole spices and onion in ghee, add drained rice and fry gently.
Cook
- Add boiling water and salt, boil until steam holes, then cover.
- Use the gauge above, rest 5 minutes and garnish.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Too much water.
Fix next time
Use 1.5 cups water per cup of rice.
Why
Little ghee or salt.
Fix next time
Season the water well.
Why
Added early.
Fix next time
Add fried garnish just before serving.
Why
Lid loose.
Fix next time
Seal the lid and steam 5 more minutes.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Kaima rice | Kerala style | Basmati |
| Ghee | Flavour | Butter |
| Cashews | Crunch | Almonds |
| Water | Liquid | Chicken stock |
After the meal
Serve, store, reheat
Serve with
Chicken curry, egg curry or dal.
Store
Fridge 2 days; cool quickly and keep the garnish separate.
Reheat
Steam with a spoon of ghee and add the fried garnish fresh.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the water ready for dum) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Ghee Rice FAQ
What rice is used for Kerala ghee rice?
Kaima (jeerakasala) rice, or basmati as a substitute.
What is neychoru?
The Malayalam name for ghee rice.
How much water for ghee rice?
About 1.5 cups per cup of soaked rice.
Can I make it in a pressure cooker?
Yes, 1 whistle, then rest 10 minutes.