How to Make Ghee Rice with Fried Cashews (Traditional & Healthy Version)
Ghee Rice with Fried Cashews is a beloved South Indian dish known for its aromatic flavors and festive appeal. This dish, often called 'Neychoru' in Kerala and 'Neyyi Annam' in Telugu households, is prepared using premium quality basmati rice cooked in pure homemade ghee (clarified butter) and garnished with golden fried cashews. The subtle fragrance of spices like elaichi (cardamom), dalchini (cinnamon), and bay leaf, combined with the richness of ghee, makes this rice a popular choice during special occasions, weddings, and festivals such as Onam and Vishu. Ghee Rice with Fried Cashews is not just about indulgence—it's a celebration of South Indian culinary heritage. The dish strikes a perfect balance between simplicity and festivity, making it a staple at traditional feasts or as an accompaniment to spicy curries like vegetable kurma or dal. Its mild, nutty flavor and fluffy texture make it appealing to both children and adults, while the fried cashews add a delightful crunch. Enjoyed across Kerala, Karnataka, and Tamil Nadu, Ghee Rice with Fried Cashews brings the warmth of Indian tradition to your plate and is perfect for lunch, especially during festive gatherings.
Ingredients
- 1 cup Basmati rice (long-grain rice for best aroma)
- 2 tablespoons Ghee (clarified butter) (homemade or store-bought)
- 10-12 pieces Cashew nuts (kaju) (whole or split)
- 1 small Onion (thinly sliced)
- 1 inch stick Cinnamon (dalchini)
- 2 Cardamom pods (elaichi) (lightly crushed)
- 2 Cloves (laung)
- 1 Bay leaf (tej patta)
- as required Salt
- 2 cups Water (for cooking rice)
- 1 tablespoon Coriander leaves (finely chopped, for garnish)
- 3-4 Black peppercorns (optional, for subtle heat)
Step-by-step instructions
Step 1 · Wash the basmati rice thoroughly in water until the water runs clear
Wash the basmati rice thoroughly in water until the water runs clear. Soak the rice for 15 minutes and then drain.
Step 2 · Heat 1
Heat 1.5 tablespoons ghee in a heavy-bottomed pan or 'kadai'. Add cashew nuts and fry until golden brown. Remove and set aside.
Step 3 · In the same kadai
In the same kadai, add whole spices—dalchini, elaichi, laung, tej patta, and optional peppercorns. Sauté for 30 seconds until aromatic.
Step 4 · Add sliced onions to the pan and sauté till they turn translucent a...
Add sliced onions to the pan and sauté till they turn translucent and slightly golden.
Step 5 · Add the soaked and drained rice
Add the soaked and drained rice. Gently sauté for 2 minutes, coating the grains with ghee and spices.
Step 6 · Pour in 2 cups water and add salt to taste
Pour in 2 cups water and add salt to taste. Mix gently, bring to a boil, then cover and cook on low heat for 10-12 minutes until rice is tender and water is absorbed.
Step 7 · Once cooked
Once cooked, fluff the rice with a fork. Drizzle the remaining 0.5 tablespoon ghee, add fried cashews, and gently mix.
Step 8 · Garnish with fresh coriander leaves if desired
Garnish with fresh coriander leaves if desired. Serve hot with vegetable kurma, dal, or plain yogurt.
Why this recipe is healthy
This version of Ghee Rice with Fried Cashews uses a moderate amount of ghee and includes nuts for extra nutrition, making it suitable for a health-conscious diet. By using basmati rice, which has a lower glycemic index than regular rice, and including wholesome spices, the dish supports sustained energy release and better digestion. Limiting fried components and portion size ensures calorie control for those tracking their macros.
A note on tradition
Ghee Rice with Fried Cashews is a classic dish in South Indian cuisine, especially Kerala and Karnataka, where it is served during grand feasts (Sadya) and festivals like Onam and Vishu. It is also a popular choice at weddings and special gatherings, symbolizing prosperity and celebration. Simple yet luxurious, this dish showcases the Indian tradition of using aromatic spices and premium ingredients to elevate everyday meals.