Neichor (Ghee Rice)

by FehmidaKhader
Traditional neichor made easy.
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Votes: 2
Rating: 4.5
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Basmati rice - 2 cups
  • Onion(large) - 1 1/2 nos
  • Ghee - 3 -
  • Cinnamon(Karugapatta) - 2 inch
  • Cashew nuts(As reqd) -
  • Raisins(As reqd, Onakkamunthiri) -
  • Salt(As reqd) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Basmati rice - 2 cups
  • Onion(large) - 1 1/2 nos
  • Ghee - 3 -
  • Cinnamon(Karugapatta) - 2 inch
  • Cashew nuts(As reqd) -
  • Raisins(As reqd, Onakkamunthiri) -
  • Salt(As reqd) -
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Boil 10 cups of water.
  2. Wash, drain and soak the rice for 30 mins. Drain it in a colander.
  3. Slice an onion finely.
  4. Saute it in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.
  5. Heat one more tsp of ghee in it.
  6. Add the rice.
  7. Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care)
  8. Add a piece of cinnamon to the rice.
  9. Pour the boiling water and enough salt.
  10. Cover and cook.
  11. Meanwhile, slice the 1/2 onion finely, mix it with a pinch of salt and sugar and fry it in ghee.
  12. Fry nuts and kismis.
  13. Drain the rice when it is 90% cooked.
  14. Toss the rice in the colander, so that all water is drained.
  15. Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.
  16. Spread the cooked rice uniformly (but do not press) and heat on low flame for 2 - 3 mins while gently turning the rice with a wooden spatula.
  17. Garnish it with fried onion and nuts.
  18. :- A good combination with naadan parippu curry, chicken fry and pappadam.
  19. :- Extra Calories can be cut down if garnishing is avoided.
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