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Nei Choru | Neychoru Recipe (Kerala Style)

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Hailing from the enchanting land of Kerala, the Nei Choru, also known as Neychoru, offers yet another delightful rendition of ghee-infused rice. This Malabar specialty is created by combining rice, ghee, an array of spices, and dried fruits. The recipe features a unique type of rice called 'kaima rice' or 'jeerakasala rice.'
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 423 kcal

Ingredients
  

  • 1.5 cups kaima rice (seeraga samba rice) or basmati rice – 300 grams
  • 4 tablespoons Ghee (clarified butter)
  • 12 to 15 cashews
  • 1 tablespoon raisins
  • 1 cup thinly sliced onions
  • 1 tej patta (Indian bay leaf)
  • 1 inch cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 3 cups water
  • salt as required
  • 1 to 2 tablespoon coriander leaves (cilantro) – for garnish

Instructions
 

Preparation

  • Rinse kaima rice (seeraga sambar rice) or basmati rice in water a couple of times. Then soak rice grains in enough water for 20 to 30 minutes.
    Later drain the water and keep the soaked rice aside.
  • Heat ghee in a pan. Keep the heat to low or medium.
  • Add ½ cup thinly sliced onions.
  • Mix and begin to sauté the onions on a low to medium heat till they turn crisp and golden. 
  • Remove all of the fried onions with a slotted spoon and keep aside.
  • In the same pan, add 12 to 15 cashews and fry till golden.
  • Remove with a slotted spoon and keep aside.
  • Next add 1 tablespoon raisins. When the raisins puff up, remove and keep aside.

Making Nei Choru

  • To the same pan, add the whole spices – tej patta, cinnamon, cloves, green cardamoms. Fry on low heat till the spices splutter and crackle.
  • Next add ½ cup of thinly sliced onions and sauté till they turn translucent.
  • Then add the rice.
  • Season with salt as per taste. Gently mix the rice with the remaining ingredients.
  • Add 3 cups water. Mix well. Check the taste of the water and it should taste slightly salty. If not, then add some salt.
  • Cover the pan with its lid. On a low heat simmer till the water is absorbed and the rice grains are tender, fluffy and cooked well.
  • Once done, gently fluff the rice.
  • Serve Neychoru garnished with the fried onions, cashews and raisins. Also garnish with some chopped coriander leaves. You can also serve Nei Choru with a coconut based vegetable curry or any dal.

Nutrition

Calories: 423kcalCarbohydrates: 65gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 306mgPotassium: 214mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword Nei Choru | Neychoru Recipe (Kerala Style)
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