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Ghee Rice Pulao | Ney Choru

Soaking Time: 30 mins I Cooking Time: 30 mins I Serve: 3-4

Ingredients :-

1 cup/200 g Basmati Rice/Kaima Rice/ Jeerakasala Rice (washed & soaked)

Water (enough for soaking)

3 tbsp./45ml Ghee/Clarified Butter

12-15 Cashew Nuts

12-15 Raisins

2 - Onion, med size (thinly sliced)

Salt to taste

½ tsp. Sugar

1.5 cups /350 ml Hot Water

Whole spices :-

4 Green Cardamom (whole)

2-3 Bay Leaf

1 inch Cinnamon Stick

5-6 Cloves (whole)

Method :-

In a large bowl add rice and water, wash 2-3 times until water gets clear and soak the rice in enough water for next 30 minutes. After 30 mins discard the water, rinse with fresh water and set aside for later use

Take a pan and heat 3 tbsp of ghee/clarified butter. Next add bay leaf + green cardamom + cinnamon stick + cloves to the pan and stir for 2-3 mins on low-medium flame till fragrant

Next add cashew nuts + raisins to the pan and stir continuously for next 3-4 mins on low flame

When the raisin rises and cashew nuts colour changes to light pink add sliced onions to the pan and sauté for 7-8 mins on low-medium flame. Keep stirring continuously to avoid burning

Once the onion colour changes to light golden brown add salt + sugar to the pan. Mix well and stir for 1-2 mins

Next add rice to the pan and stir for the next 3-4 minutes on low-medium flame until fragrant

Next add hot water to the pan and mix well. Cover and cook for 8-10 minutes on low flame until all the water is absorbed and the rice is completely cooked

Open the lid and check if the rice is completely cooked or not. If yes, then switch off the gas. Fluff the rice gently, cover and let the rice rest for 5-7 mins

After 5-7 mins serve hot with curry/gravy of your choice

Time To Taste :)

Enjoy this rice recipe with your most favourite fish, prawn & mutton dishes or simple dal etc.

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