Ghee Rice

Ghee Rice (also known as Neychoru) is the ultimate comfort food. It’s fragrant, buttery, and subtle enough to pair perfectly with a spicy Chicken Fry or a rich Mutton Curry.

The secret to a great Ghee Rice isn’t just the ghee—it’s the aromatics and the rice-to-water ratio.

🍚 The Perfect Ghee Rice

Prep time: 10 mins | Cook time: 20 mins | Serves: 2-3

1. The Essentials

• Rice: 1.5 cups Basmati or Jeerakasala (Kaima) rice.

• The Fat: 3 tbsp Pure Ghee (don’t hold back here!).

• Whole Spices: 2 Cardamoms, 1-inch Cinnamon stick, 3 Cloves, 1 Bay leaf.

• Aromatics: 1 small Onion (thinly sliced), 1 tsp Ginger-garlic paste (optional).

• The Garnish: 10 Cashews, 10 Raisins, and half a Fried Onion (Birista).

• Liquid: 3 cups Hot Water (The golden rule is $1:2$ ratio for rice to water).

• Seasoning: Salt to taste and a squeeze of Lemon juice.

2. The Method

1. Wash & Soak: Wash the rice until the water runs clear. Soak it for 20 minutes, then drain completely.

2. Fry the Crunch: Heat 1 tbsp of ghee in a heavy-bottomed pot. Fry the cashews and raisins until golden and plump. Remove and set aside.

3. Sauté the Spices: Add the remaining ghee to the same pot. Toss in the whole spices (cinnamon, cloves, cardamom, bay leaf). Once they sizzle, add the sliced onions and sauté until translucent (don’t brown them yet!).

4. Toast the Rice: Add the drained rice to the pot. Gently sauté for 2–3 minutes until the grains are coated in ghee and look slightly translucent. This prevents the rice from getting sticky.

5. Simmer: Pour in the 3 cups of boiling water. Add salt and a few drops of lemon juice (this keeps the rice pearly white and separate).

6. The Dum: Cover with a tight lid. Cook on low heat for 10–12 minutes until the water is completely absorbed.

7. Rest: Turn off the heat but do not open the lid for at least 10 minutes. This “steams” the rice to perfection.

💡 3 Secrets for Restaurant-Style Ghee Rice

• The Onion Garnish: For that authentic look, fry a handful of onions separately in ghee until they are dark brown and crispy. Sprinkle these on top at the end.

• Don’t Over-Stir: Once the water is in, leave the rice alone. Stirring too much breaks the long Basmati grains.

• The Water Ratio: If you’re using a pressure cooker instead of a pot, reduce the water slightly to 2.5 cups for 1.5 cups of rice to avoid mushiness.