Neichor (Ghee Rice)


Neichor (Ghee Rice)

Traditional neichor made easy.
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 people


  • 2 cups Basmati rice
  • 1 1/2 nos Onion large
  • 3 - Ghee
  • 2 inch Cinnamon Karugapatta
  • Cashew nuts As reqd
  • Raisins As reqd, Onakkamunthiri
  • Salt As reqd


  • Boil 10 cups of water.
  • Wash, drain and soak the rice for 30 mins. Drain it in a colander.
  • Slice an onion finely.
  • Saute it in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.
  • Heat one more tsp of ghee in it.
  • Add the rice.
  • Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care)
  • Add a piece of cinnamon to the rice.
  • Pour the boiling water and enough salt.
  • Cover and cook.
  • Meanwhile, slice the 1/2 onion finely, mix it with a pinch of salt and sugar and fry it in ghee.
  • Fry nuts and kismis.
  • Drain the rice when it is 90% cooked.
  • Toss the rice in the colander, so that all water is drained.
  • Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.
  • 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.
  • Garnish it with fried onion and nuts.
  • :- A good combination with naadan parippu curry, chicken fry and pappadam.
  • :- Extra Calories can be cut down if garnishing is avoided.
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