Ghee Rice

Ghee Rice, known in South India as Neychoru or Nei Choru, is a beloved and aromatic rice dish, particularly prominent in Malabar (Kerala) cuisine, with regional specializations like those found around Koppam. It is characterized by its simple yet luxurious flavor, derived from cooking short-grain rice, like Jeerakasala/Kaima (sometimes branded under names like Mazamart in local markets) with generous quantities of ghee (clarified butter) and subtle whole spices such as cardamom, cinnamon, and cloves. The dish is celebrated for its fluffy, non-sticky grains and is typically finished with a decadent garnish of golden-fried cashews, raisins, and caramelized onions, making it a perfect, mildly spiced accompaniment to rich, flavorful meat or vegetable curries and gravies—a lighter, less-spicy counterpoint to the more robustly flavored dishes, such as the famous Sulthan Biriyani from the region.