Rice and ghee (ney) are both beloved staples in Kerala cuisine. Combine the two and we get a sumptuous dish with a deliciously creamy texture that is easy to digest, along with being a beautiful accompaniment to a plethora of dishes. Below lies the recipe for this household favourite from God’s Own Country, Ghee Rice (Neichoru), that is usually savoured during special occasions.

Ingredients
Biriyani Rice - 2 cups
Ghee - 5 to 6 tsp.
Cashew Nuts - ½ cup
Clove - 4 to 5 pieces
Crushed Peppercorns - 4 to 5 no.
Raisins - ¼ cup
Crushed Ginger - 1 tsp.
Crushed Garlic - 1 tsp.
Lime Juice
Onions (sliced) - 2 no.
Bay Leaf - 2 no.
Cardamom - 4 no.
Cinnamon - 2 sticks
Chopped Coriander Leaves ¼ cup
Salt - to taste
Water - 3½ cup

Method of Preparation
Wash and drain the rice and keep it aside. Heat three teaspoons of ghee in a pan. To this, add cashew nuts and stir, till it becomes brown. Remove the cashew nuts. Repeat the procedure with raisins.

Heat some more ghee in the pan. Now put big onions and add salt. Stir and cook till it turns brown. Transfer this onto the plate containing fried cashew nuts and raisins.

Take some more ghee and heat in a big vessel. Put cloves, followed by cinnamon, cardamom, crushed pepper, and ginger-garlic paste. Stir well. To this, add pieces of big onion and stir a bit. You may now add the rice, which has been washed, drained and kept aside. Mix well and add salt. Now add coriander leaves and stir again. Add some pieces of bay leaf and pour water to cover the rice fully. Stir gently and close the vessel. Cook for five minutes.

Remove the lid of the vessel and add some lime juice. Mix well.

Garnish with cashew nuts, raisins, fried onions and serve the Ghee Rice hot.