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overhead shot of ghee rice garnished with fried cashews and raisins
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5 from 3 votes

Ghee Rice Recipe (NeyChoru)

Ghee rice is a delicious, rich and flavorful south Indian rice dish with fragrant rice, ghee or clarified butter and whole spices. It is a vegetarian gluten free recipe. This is popularly known as neychoru recipe in south India. Nei means ghee and choru means rice. This ghee rice recipe is super easy to make and you need very few ingredients. It has a wonderful subtle yet rich flavor. It is delicately spiced and goes very well as side dish in both Indian and continental meals.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: Ghee rice
Servings: 3
Calories: 587kcal
Author: Harini


  • 1.5 cups basmati rice
  • 3 tablespoons ghee dairy or vegan clarified butter
  • 15 cashews
  • 2 tablespoons raisins
  • 2.5 cups water for cooking rice
  • Salt
  • 1/3 cup fried onions
  • 1/4 cup coriander leaves

Whole spices for ghee rice

  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon black peppercorns
  • 2 cardamoms
  • 2 cloves
  • A small cinnamon stick
  • 2 strands mace



  • Pick and rinse 1.5 cups basmati rice thoroughly until the starch clears off. Soak the rice in 20 minutes in plenty of water.
  • Drain excess water and set the rice aside.
  • In the meantime slice 1 large onion thinly. Set aside 15 cashew nuts, 2 tablespoons raisins, sliced onions and 1/4 cup chopped coriander leaves.
  • Heat 2 tablespoons oil in a small pan and add the sliced the sliced onions.
  • Fry in medium flame until it turns crispy. Drain using a slotted spoon and set aside.
  • Now heat 3 tablespoons ghee or clarified butter (dairy or vegan) in a heavy pan. Once the ghee is hot add cashews and fry for a minute.
  • When the cashews start to turn slightly golden add raisins. Fry for another minute in low flame.
  • Remove to a plate. Retain the ghee in the pan itself.

Making Ghee Rice Recipe

  • Now to the same pan add the whole spices- 1 bay leaf, 1 star anise, 1 inch cinnamon stick, 2 green cardamoms, 3 cloves, 1/4 teaspoon black peppercorns and 2 strands mace.
  • Fry for 30 seconds. Now add 1 teaspoon cumin seeds and fry for few seconds.
  • Add soaked and drained rice.
  • Add 1/2 tablespoon ghee.
  • Mix gently and coat the ghee very well in rice.
  • Saute and toast the rice well in medium heat. It is important to toast the rice really well in ghee for non fluffy ghee rice with rice grains separate.
  • After toasting the rice, add 2.5 cups of water and salt to taste.
  • Mix gently. Add 1/2 teaspoon lemon juice.
  • Mix just once and close the pan with a tight lid. Lower the flame and simmer for 8-10 minutes. Do not open the pan or mix while the rice is getting cooked.
    After 10 minutes switch off the flame. Let the pan remain undisturbed for another 10 minutes. Now open the pan and gently fluff the rice with a fork or spatula.
  • Transfer to serving bowl. Add fried nuts, onions and chopped coriander leaves. Mix gently.
  • Serve ghee rice warm.


Serving: 3g | Calories: 587kcal | Carbohydrates: 88g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 63mg | Potassium: 279mg | Fiber: 3g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg