I am doing an A-Z Tamil cuisine recipe marathon this month. We are half way through and have arrived at the alphabet N. For this I didn’t have to think a lot. I decided upon this ghee flavoured simple rice that is served with spicy kurma. Nei is ghee in Tamil and choru is rice. So the rice tempered with lots of ghee is called as nei choru. This is so rich with the addition of cashew and raisins. And it is best when served hot. Even if it is cool, reheat it while serving as ghee tastes great only when hot.
I prepared nei choru in an open pan. You can also pressure cook this but vary the proportion of water accordingly. Though I have used water to cook rice, an even richer version uses coconut milk. It is quite heavy and so I avoided using coconut milk. But if you are ,making it for a party, then use coconut milk instead of water. The rice will definitely be the centre of attraction.
Ingredients:
Rice – 2 cups
Water-6 cups
Salt -to taste
Ghee-3-4 tbs
Clove-3
Cinnamon – 1″ stick
Bay Leaf – 1
Star Anise – 2
Cumin Seeds – 1 tsp
Cashew Nuts – 3 tbs
Raisins-2 tbs
Procedure:
In a pan add 1 tbs of ghee and add the spices.
When they crackle, add in washed and drained rice and sauté until it slightly changes colour.
Add water and salt and cook until 90% of water is absorbed by the rice.
In a separate pan heat remaining ghee and roast cashew and raisins.
Add it to the rice.
Cover the rice with aluminium foil and place the lid on top.
Cook on low flame for 5 minutes.
Now heat a cast iron tawa for 5 minutes.
Place the pan on it and reduce heat. Cook for 10 more minutes.
Serve it hot with kurma of your choice..
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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Nei Choru / Ghee Rice Recipe
Ingredients
Ingredients
- Rice - 2 cups
- Water-6 cups
- Salt -to taste
- Ghee-3-4 tbs
- Clove-3
- Cinnamon - 1" stick
- Bay Leaf - 1
- Star Anise - 2
- Cumin Seeds - 1 tsp
- Cashew Nuts - 3 tbs
- Raisins-2 tbs
Instructions
Procedure
- In a pan add 1 tbs of ghee and add the spices.
- When they crackle, add in washed and drained rice and sauté until it slightly changes colour.
- Add water and salt and cook until 90% of water is absorbed by the rice.
- In a separate pan heat remaining ghee and roast cashew and raisins.
- Add it to the rice.
- Cover the rice with aluminium foil and place the lid on top.
- Cook on low flame for 5 minutes.
- Now heat a cast iron tawa for 5 minutes.
- Place the pan on it and reduce heat. Cook for 10 more minutes.
- Serve it hot with kurma of your choice..
This is mild yet, flavorful rice. A great party rice and goes pretty much with any curry.
Didn’t know rice was called choru in Tamil. Learnt something new today. This rice forms a flavorful base to gravies.
I cook rice with milk, but coconut milk…never..this is going to be so flavorful, will try it soon.
That’s a geat rice dish for kurmas and non veg..good one Gayathri..
Mild and flavorful rice. Love it with any dal and curries. yum
Simple yet flavorful rice, goes well with any gravies.
Whenever i feel bored to make pulaos or briyanis, i wont hesitate a second to make this ghee rice, we just love it.
Very mild and delicious looking rice.
divine and heavenly….u will be surprised how similar it is to the jaipuri pulav…
This rice is will be perfect with any gravy curry.
I too wanted to make this version, although I have posted another verison ! love this a lot with chettinad kurma :))
Such a flavorful, easy to make rice dish Gayathri. Looks amazing.
Gayathri the recipe is a proof that the simplest recipe can sometimes be the best recipes ever!! Lovely pick 🙂
Love how you called the dish! Also I like your idea of creating the dum effect by covering the pan in foil. Aromatic rice!
the spices would add so much flavor to this simple rice