HomeKerala Style Ghee rice ( Kerala Style)

Ghee rice ( Kerala Style)

Posted in : Kerala Style, Rice on by : Simmi Iyer


  • ▢1.5 cups kaima rice (seeraga samba rice) or basmati rice or 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
  • ▢some coriander leaves for garnishing (cilantro leaves)



  • Rinse 1.5 cups kaima rice (seeraga sambar rice) or basmati rice [300 grams] in water a couple of times. Then soak rice in enough water for 30 minutes. Later drain the water and keep aside.
  • Heat 4 tablespoons ghee in a pan.
  • Add ½ cup thinly sliced onions.
  • Mix and begin to sauté the onions on a low to medium flame 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 ( Ghee rice)

  • To the same pan, add the whole spices – 1 tej patta, 1 inch cinnamon, 3 cloves, 3 green cardamoms. Saute till the spices splutter.
  • 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 flame simmer till the water is absorbed and the rice is cooked.
  • Once done, gently fluff the rice.
  • Serve the rice by adding some coriander leaves, fried onions on it

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