Ghee Rice – நெய் சாதம்


  • Baasmati rice – 500g
  • Ghee – 4 tbsp
  • Cashew nuts – 12 to 16
  • Bay leaf – 1
  • Cardamom – 2
  • Cloves – 4
  • Cinnamon – 2
  • Green Chillies – 3
  • Red onion – 1
  • Salt – Required
  • Coriander leaves – Few

How to Prepare

Total Preparation time: 15-30 minutes

  1. Before going to start wash and soak the rice for 20-30 minutes, remove the water and keep aside
  2. Cut the onion lengthwise and slit the green chillies
  3. Heat the pan, add ghee and saute well till it melts
  4. Add cashew nuts and fry it till it become golden
  5. Take away the fried cashew nuts and keep aside
  6. Then add cardomon, cloves, bay leaf and cinnamon and fry it for 1 minute
  7. Add green chillies, onion and saute it for 2 minutes
  8. Add the rice and mix it well in low flame carefully for 4 minutes
  9. Add 1 liter of water then add salt and mix it well
  10. Close the pan and cook it for 13-15 minutes
  11. Turn off the flames and let the steam release in natural way
  12. Open the lid and gently check the rice then sprinkle some coriander leaves
  13. Now the ghee rice is ready to serve

Good to Serve with

Health Benefits

Ghee has the ability to control gastric acid during digestion, Highly fatty content in ghee reduces the inflammation in digestive tracts and ghee also used to increase the fat loss in your body

History Origin

Ghee Rice was originated in Malabar region kerala called as Nei Choru and some others are also argue it was originated by Mughals.

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