Neyichor literally means ghee rice and is a classic dish served along with spicy gravy nonveg or veg dishes.
Neyichor refers to Ghee Rice in Malayalam, neyi means ghee, chor refers to rice. While this word means this is from the Kerala cuisine, this dish is common in almost all Indian States, each differing in how it is tempered.
In the Malabar cuisine, Jeerakasala rice variety is used, wherein Andhra we use Sona masuri. In Tamil Nadu, either Ponni or Seeraga Samba is used. The spices used also vary depending on what's available locally. Though I would say we all end up using the same Biryani whole spice masalas.
In this particular Neyichor, Jeerakasala/ Kaima rice variety is used. This is not similar to Seega Samba though it is used for making biryanis and is a scented rice variety.
In our house, depending on which gravy we are making, we change the ghee rice. Most times, we temper with just bay leaf, clove, cardamom, and cinnamon stick. Sometimes we add Cumin Seeds. There are times when we add ginger garlic paste or onions and chilies. Sometimes we add browned onions.
Again these dishes are what I have been making myself, and not actually referred to as any particular cuisine. So I can't say it's Andhra Cuisine, it always depends on what Amma says would pair well or depend on guests and many other things.
Since I haven't shared a ghee rice dish with browned onions, I felt it was apt for me to share it for N as Neyichor, which is my pick for N in the AtoZ Quick Under 30 Minutes, my theme in the Biryanis, Pulaos, Khichdi, and Mixed Rices, where I am doing Quick Under 30 Minutes Meals. If you want to read some elaborate Biryanis, check out what I have for N in Spice your Life!
A to Z Quick Under 30 Minutes Meals
A for Achari Chana Vegetable Pulao
B for Bhuga Chawara
C for Cholia Chawal
D for Dal Khichdi
E for Ellu Sadam
F for Fodnicha Bhaat
G for Green Garlic Pulao
H for Hare Chane Ka Pulav
I for Ivygourd Masala Rice
J for Jevarisi Chitranna
K for Kadam Bhog
L for Lilva Pulao
M for Methi Matar wara Chawaran
PIN This for Later!Step By Step Pictures for making Neyichor
Neyichor | How to make Ghee Rice
1 cup Basmati Rice / Jeerakasala / Kaima)
2 cups Water
2 tbsp Ghee
1/4 cup Onions juliennes
1 Star Anise
1/2 tsp Fennel Seeds / Saunf
1 Bay Leaf
2 inch cinnamon sticks
Salt to Taste
1/2 cup Onions browned for garnish
10 Cashew Nuts
How to make Neyichor
Wash and soak the rice for 20 mins.
Slice and deep fry the onions, nuts and keep it aside.
In a nonstick pan, add ghee and saute all the whole spices.
Then add the drained rice and saute for few minutes.
Add water and bring to a boil.
Cover with lid and cook till done.
Transfer to a serving bowl, top with browned onions and nuts.
Neyichor | How to make Ghee Rice
- 1 cup Basmati Rice / Jeerakasala / Kaima)
- 2 cups Water
- 2 tbsp Ghee
- 1/4 cup Onions juliennes
- 1 Star Anise
- 1/2 tsp Fennel Seeds / Saunf
- 1 Bay Leaf
- 4 Cloves
- 2 inch Cinnamon
- Salt to taste
- 1/2 cup Onions browned for garnish
- 10 Cashew Nuts
- 10 Almonds
- Few Raisins
- Wash and soak the rice for 20 mins.
- Slice and deep fry the onions, nuts and keep it aside.
- In a nonstick pan, add ghee and saute all the whole spices.
- Then add the drained rice and saute for a few minutes.
- Add water and bring to a boil.
- Cover with lid and cook till done.
- Transfer to a serving bowl, top with browned onions and nuts.