📝 About This Recipe
Hailing from the lush Malabar coast of Kerala, Neychoru is a masterpiece of simplicity and fragrance. Unlike long-grain basmati preparations, this dish uses the indigenous Jeerakasala (Khaima) rice, which offers a unique buttery texture and an intoxicating floral aroma. Each grain is toasted in pure desi ghee and infused with whole spices, creating a regal accompaniment that is the soul of Mappila cuisine.
🥗 Ingredients
Main Rice Components
- 2 cups Jeerakasala (Khaima) Rice (rinsed and soaked for 20 minutes)
- 4 cups Water (boiling hot)
- 4 tablespoons Desi Ghee (pure clarified butter)
- 1.5 teaspoons Salt (adjust to taste)
- 1 teaspoon Lemon Juice (prevents rice from sticking)
Whole Spices (Aromatics)
- 2 inch piece Cinnamon Stick
- 5-6 pieces Green Cardamom (slightly crushed)
- 4-5 pieces Cloves
- 1 piece Star Anise
- 1 piece Bay Leaf (dried)
For the Garnish and Flavor Base
- 1 medium Red Onion (very thinly sliced for frying)
- 2 tablespoons Cashew Nuts (split)
- 1 tablespoon Raisins (black or golden)
- 1 teaspoon Ginger-Garlic Paste (freshly ground)
👨🍳 Instructions
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1
Gently wash the Jeerakasala rice under cold running water until the water runs clear. Soak it for exactly 20 minutes, then drain completely using a colander. Let the rice air dry for 5-10 minutes.
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2
In a large, heavy-bottomed pot (or a traditional uruli), heat 4 tablespoons of ghee over medium heat.
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3
Once the ghee is hot, add the sliced onions. Fry them until they are a deep golden brown and crispy. Use a slotted spoon to remove them and set aside on a paper towel.
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4
In the same ghee, fry the cashew nuts until golden, followed by the raisins until they plump up. Remove and set aside with the fried onions.
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5
Add the whole spices (cinnamon, cardamom, cloves, star anise, and bay leaf) to the remaining ghee. Let them sizzle for 30 seconds until fragrant.
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6
Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears, ensuring it doesn't brown too much.
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7
Add the drained rice to the pot. Sauté the rice in the ghee for 3-4 minutes on medium-low heat. This 'toasting' step is crucial—the grains should look opaque and become aromatic without breaking.
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8
Pour in 4 cups of boiling water. Add the salt and lemon juice. Stir once gently to combine.
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9
Bring the mixture to a rolling boil. Taste the water; it should taste slightly salty, like seawater.
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10
Close the pot with a tight-fitting lid. Reduce the heat to the lowest possible setting.
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11
Cook undisturbed for 10-12 minutes. Do not open the lid during this time as the steam is what cooks the rice perfectly.
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12
After 12 minutes, turn off the heat. Let the pot sit covered for another 10 minutes to allow the moisture to redistribute.
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13
Open the lid and gently fluff the rice with a fork, taking care not to break the delicate short grains.
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14
Transfer to a serving platter and garnish generously with the reserved fried onions, cashews, and raisins.
💡 Chef's Tips
Always use Jeerakasala (Khaima) rice for the most authentic flavor; Basmati is a decent substitute but lacks the specific Malabar aroma. The 1:2 rice-to-water ratio is vital—measure the water accurately to ensure the grains remain separate and 'non-sticky'. Toasting the rice in ghee before adding water seals the starch and prevents the grains from clumping together. If you want an extra layer of flavor, replace half a cup of water with thick coconut milk. Avoid over-stirring the rice while it is cooking or immediately after opening the lid, as the grains are fragile when hot.
🍽️ Serving Suggestions
Serve hot with a spicy Malabar Chicken Curry or a rich Mutton Kurma. Pairs beautifully with a side of Kerala-style Beef Fry (Ularthiyathu). Include a cooling Cucumber Raita and a tangy Date and Lemon Pickle to balance the richness. For a traditional touch, serve with a side of crispy Pappadums and a fresh green salad. A glass of spiced buttermilk (Sambharam) makes for a refreshing beverage pairing.