Authentic Mangalorean Simple Ghee Rice (Neichoru)
A classic, aromatic South Indian rice dish prepared by cooking fragrant Basmati rice with pure ghee, whole spices, lightly sautéed sliced onions, green chilies, and garnished with crisp fried cashews and raisins. Perfectly balanced, light, and mildly spiced, it serves as the ultimate accompaniment to rich non-vegetarian gravies or spicy vegetarian curries.
Ingredients
- For the Main Rice Preparation:
- Basmati Rice: 1 cup (washed and soaked for 20–30 minutes)
- Water: 2 cups (heated/boiling)
- Pure Ghee: 2 to 3 tbsp
- Onions: 1 medium, thinly sliced
- Green Chilies: 2 to 3, slit length-wise
- Salt: To taste (approx. 1 tsp)
- Whole Whole Spices (Tadka):
- Cinnamon Stick: 1-inch piece
- Cloves: 3–4 pieces
- Green Cardamom: 2–3 pods
- Star Anise: 1 small piece
- Shahi Jeera (Caraway Seeds): 1/2 tsp
- For Garnishing:
- Cashew Nuts: 10–12 halves
- Raisins: 10–12 pieces
- Fried Onions (Birista): 2 tbsp (thinly sliced onions fried until golden crisp)
Instructions
- Prep the Rice
Wash 1 cup of Basmati rice thoroughly under running water until the water runs clear. Soak it in water for 20 to 30 minutes, then drain completely.
- Fry the Garnishes
Heat 1 tablespoon of ghee in a heavy-bottomed pot or vessel. Add the cashews and sauté until golden. Add raisins and fry until they swell up. Remove and set aside for garnishing. Fry a small portion of thinly sliced onions in the same ghee until crispy brown; set aside.
- Temper the Spices
In the same pot, add the remaining ghee. Once warm, add the cinnamon stick, cloves, cardamom pods, star anise, and shahi jeera. Fry for 30 seconds until aromatic.
- Sauté Aromatics
Add the sliced onions and green chilies. Sauté on medium heat until the onions turn translucent and soft (do not brown them completely for the main rice base).
- Add Water & Seasoning
Pour in 2 cups of hot water and add salt to taste. Bring the water to a rolling boil.
- Cook the Rice
Add the soaked, drained Basmati rice to the boiling water. Mix gently.
- Simmer & Fluff
Cover the pot with a tight-fitting lid, reduce the heat to low, and let it cook for 10–12 minutes until all the water is absorbed and the rice is tender. Turn off the heat and let it rest undisturbed for 5–10 minutes.
- Garnish & Serve
Remove the lid and gently fluff the rice with a fork. Sprinkle the fried cashews, raisins, and golden fried onions over the top before serving hot.