Malabar Style Ghee Rice | Ney Choru


Malabar Style Ghee Rice is a popular and very tasty preparation prevalent in Malabar region of Kerala. What makes the dish unique and special is the mildly spiced dish with ample loads of ghee. Usually Ney Choru is served for ceremonial occasions and functions with a spicy chicken or mutton curry as accompaniment. There are versions suggesting cooking rice in coconut milk for an added flavor but the recipe illustrated here is different. In Malayalam language, ‘Ney’ means ghee and ‘Choru’ means rice. So you can well conclude that Kerala Style Ghee Rice is an aromatic savory rice dish prepared with Basmathi rice, ghee and spices. Ney Choru is a very simple recipe and takes your simple meal to a different level. Rather than having plain steamed rice, some more work and you get a fragrant and delicious rice that goes with any curry dish like a spicy mutton or chicken curry or any vegetable curry.

Malabar Style Ghee Rice has turned out my ever favorite dish and whenever guests arrive I am all set to prepare the dish with a kuruma to accompany. From my experience, it is simple dishes like Ghee Rice that usually stir a whirlwind of emotions like satisfaction and comfort within our body. With the most basic steps and ingredients, you experience the ‘Wow’ factor. There are other flavorings like nuts and raisins that are added to increase the richness. If your looking for a variation from the usual Biriyani and Pulav, then don’t hesitate, this is what you are looking for. Malabar Style Ghee Rice is a classic and authentic preparation that will never go wrong. New comers and bachelors can give a bold try. You can discover a well detailed Ney Choru recipe here. Do try out the dish and send me feed back.


ghee rice

Malabar Style Ghee Rice

Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • For preparing malabar style ghee rice, wash and drain rice.
  • Fry cashew and raisins in ghee.
  • Fry 2 sliced onions in same ghee. When its color changes to brown, drain and keep aside.
  • In another pan, add little ghee, fry cinnamon, cardamom, cloves and cumin seeds.
  • Add onion and fry again. Add ginger-garlic paste and chopped green chilly.
  • Add the rice and fry till the color starts to change.
  • Add salt and water. Cover and cook rice.
  • When done, decorate with fried cashews, raisins and onions.
  • Add coriander or mint leaves on top.
  • Malabar style ghee rice is ready.
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