Malabar Ghee Rice
Fragrant short-grain Kaima rice cooked with ghee and whole spices.
About this dish
Ney Choru, or Ghee Rice, is the crowning jewel of Malabar Mappila cuisine in Northern Kerala. Unlike the long-grain Basmati used in the north of India, this uses the aromatic, short-grain Jeerakasala (or Kaima) rice. It is typically served at weddings and celebrations, paired with spicy meat gravies to balance the richness of the clarified butter.
Ingredients
The Rice and Liquid
- 2 cups (400g) Jeerakasala/Kaima rice
- 4 cups (1 liter) Boiling water
- 1.5 tsp Salt
- 1 tsp Lemon juice
Whole Spices and Fat
- 3 tbsp Pure Ghee
- 2-inch piece Cinnamon stick
- 5 Green cardamoms
- 5 Cloves
- 1 Star anise
- 1 small Onion, finely sliced
Garnish (The Crunch)
- 1 tbsp Ghee
- 1 medium Onion, thinly sliced for 'Birishta'
- 15 Cashew nuts
- 15 Raisins
Method
- 1
Wash and soak
Wash the rice gently 3-4 times until the water runs clear to remove excess starch. Soak for 20-30 minutes, then drain completely in a colander for at least 10 minutes; dry rice fries better in ghee.
- 2
Prepare the garnish
In a heavy-bottomed pot, heat 1 tbsp ghee. Fry cashews until golden, then raisins until they plump up, and remove. In the same ghee, fry the garnish onions until they are deep golden brown and crispy (Birishta); set aside.
- 3
Temper the aromatics
Add the remaining 3 tbsp ghee to the same pot. Toss in the cinnamon, cardamom, cloves, and star anise. Sauté for 30 seconds until they swell and release a sweet, woody aroma.
- 4
Sauté the onions
Add the finely sliced onion to the ghee. Sauté over medium heat for 3 minutes until soft and translucent but not browned; browning the onions at this stage will discolor the white rice.
- 5
Toast the rice
Add the drained rice to the pot. Increase heat slightly and fry the rice for 3-5 minutes, stirring constantly. You should hear a crackling sound and the grains should look slightly opaque and feel heavy.
- 6
Add boiling water
Pour in exactly 4 cups of boiling water (the 1:2 ratio is critical). Add salt and lemon juice. The lemon juice prevents the rice grains from sticking to each other.
- 7
Rapid boil
Bring the mixture to a rolling boil on high heat. Let it boil uncovered for 2 minutes until the water level drops slightly to the level of the rice grains.
- 8
The Dum process
Cover with a tight-fitting lid. Reduce the heat to the absolute lowest setting. Cook for 8-10 minutes. Do not open the lid during this time as the steam is what finishes the grain.
- 9
Rest and fluff
Turn off the heat and let the pot sit undisturbed for 10 minutes. Open and gently fluff with a fork from the edges to avoid breaking the short grains.
- 10
Final assembly
Transfer to a serving platter and garnish generously with the fried cashews, raisins, and crispy onions prepared earlier.
Notes & variations
- If Jeerakasala rice is unavailable, substitute with Kalijira or a short-grain Basmati, though the flavor profile will change.
- Always use boiling water; adding cold water to fried rice makes the grains mushy.
- The rice can be made 2 hours in advance and kept in an insulated container.
- For a vegan version, use a neutral oil, but the 'Ney' (ghee) flavor is the essence of the dish.
Serve with
Serve with Malabar Chicken Curry or Beef Ularthiyathu.
Cook's note
Fry the rice until it makes a 'sand-like' sound when stirred; this ensures every grain stays separate.