Neeyu Choru (ghee) Recipe
Make Neeyu Choru (ghee) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rice and Ghee Base
Aromatics & Tempering
Optional Garnish & Finish (traditional variations)
Method
Rice and Ghee Base
Rinse and soak rice
Rinse 1 cup rice under cold water until the water runs clear to remove surface starch. Drain and soak the rice for 15–20 minutes. After soaking, drain the rice well.
Cook rice
In a medium saucepan, combine the drained rice and 1.75 cups water and 3 tsp salt. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid and simmer for 12–14 minutes until water is absorbed and rice is tender. Turn off the heat and let rest, covered, for 5 minutes.
Fluff with ghee
Remove the lid and gently fluff the rice with a fork. Add 3 tablespoons ghee to the hot rice and fold gently to coat each grain without breaking them. Taste and adjust salt if needed. Keep covered and set aside while you prepare the tempering.
Aromatics & Tempering
Prepare tempering
In a small skillet or tadka pan, heat 1 tablespoon ghee over medium heat until it shimmers. Add 1/2 tsp mustard seeds. When they begin to pop, add 1 tsp urad dal and 1 tsp chana dal. Stir constantly; fry until the dals turn golden and fragrant, about 30–60 seconds (watch carefully so they don't burn).
Add curry leaves and chilies
Reduce heat to medium-low. Add 8 curry leaves, 2 slit green chilies, and 1 tsp freshly grated ginger. Sauté for 20–30 seconds until the curry leaves become crisp and the chilies soften slightly. Turn off the heat.
Combine tempering with rice
Pour the hot tempering (ghee, spices, dals, curry leaves and chilies) evenly over the fluffed ghee-coated rice. Using a wide, flat spatula or spoon, gently fold the tempering into the rice so the flavors distribute without mashing the grains.
Optional Garnish & Finish
Finish with garnish
If using, warm 1 tablespoon ghee in a small pan and fry 2 tbs cashews or peanuts until golden. Scatter the fried nuts and 1 tbs chopped cilantro over the rice. Squeeze a little lime or lemon to taste just before serving for brightness.
Serve: Transfer Neeyu Choru to a serving bowl. Serve hot with plain yogurt, pickles, or a simple vegetable side. Additional ghee can be drizzled on top per individual preference.