In one of my previous posts Yeti ajadina or Shrimp in a dry gravy I posted a link which highlighted the difference between Shrimp and Prawn. This recipe can be made using either. I made this a long time ago and didn't get a chance to post it and it is almost lunch time and as I am typing this it is making me really hungry..Though the recipe is my mom's, I have changed the technique a little bit to suit my style..
This one-pot, restaurant-style, easy ghee rice (ney choru) recipe is a keeper. Learn how to dish up this aromatic south Indian dish in under 30 minutes using an Instant Pot or over the stovetop.
While this lightly spiced-up side dish is typically made for special occasions (entertaining, weddings, etc.), it is easy enough to make every night of the week. This simple ghee rice recipe pairs really well with kormas, dals, and curries.
Instant Pot Ghee rice (Neyi Choru)
If you haven’t had ghee rice before, here’s how I would describe it – Basmati rice cooked in ghee and served with tempered aromatic spices, cashews and raisins, and caramelized onions. While it has similarities to cumin or jeera rice, ghee rice has a mildly sweet taste due to the addition of dry fruits and a hint of sugar.
Growing up, ghee rice was reserved for when guests were over. It was served as a side dish to Kori gassi, masala egg, fish fry, and other Mangalorean dishes that mom would make. It is typically served in restaurants with kormas (both chicken and vegetarian), chicken curry, and egg curry.
Since I come from the Tulunad region in Karnataka, we call it ‘Neyita nuppu‘, where ‘Neyi’ stands for ghee and ‘nuppu’ means rice. This dish is also popular in Kerala and Tamilnadu and is popular as Malabar neyi choru (choru = rice).
Alternate names include Kerala ghee rice, Nei choru, Ghee fried rice, nei sadam, and ghee bhat.
Reasons to love this recipe
This restaurant-style recipe uses just one dish – easily made in a pressure cooker (stovetop or electric) or a wok.
Kid-friendly – appeals to kids because it is mildly spiced and has a hint of sweetness.
A perfect accompaniment to Indian curries – This rice dish’s savory and sweet flavor balances the heat in any spicy curry.
It cooks in under 30 minutes – perfect for entertaining as well as for a weeknight meal.
Great way to repurpose leftover rice – mix leftover rice with a tempering of nuts and fried onions.
Here’s what you need to make the recipe
Tools
You’ll need the following tools to make the recipe
Basmati rice – This aromatic rice is perfect for this recipe. You can pick any Indian or Pakistani Basmati rice variety. Royal or Tilda Basmati brands are the ones I recommend.
Store-bought or homemade desi ghee – This popular ingredient in Indian cuisine adds the most delicious flavor and buttery texture to this ghee rice recipe.
Cashewnuts – These add a crunchiness to the dish. I recommend using unroasted and unsalted. These will be sauteed in ghee until they are golden brown.
Raisins – For a touch of sweetness, raisins are an essential ingredient in Neychoru.
Sliced onions – You will need one medium onion, thinly sliced.
Whole spices – Including green chilies, a cinnamon stick, cloves, green cardamoms, star anise, fennel seeds, and Indian bay leaf.
Salt
Sugar – An optional ingredient, but a small amount adds a nice sweetness.
Cups of water – As needed, depending on the cooking method (see the recipe card for details).
Coriander leaves (cilantro) – For garnishing, along with raisins, cashews, and fried onions.
Wash / Soak the rice – Rinse the rice in a few changes of cold water to remove dirt and extra starch (which makes it easier to digest). If time permits, soak the rice. Soaking elongates the grains and makes them less brittle.
Let the rice rest – Once cooked, let the rice rest – this allows the steam to redistribute, and all the layers of the rice are evenly cooked.
Avoid a clumpy mess – If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Neyita nuppu (Ghee rice)
Serve it with
This perfect ghee rice recipe pairs well with any curry of your choice. Here are a few of my favorites:
Kori gassi (Mangalorean chicken curry) – This fiery red chicken curry combines the mild sweetness of coconut with a medley of spices to create a complexly flavored curry that is a treat to your senses.
This restaurant-style, easy ghee recipe is a keeper! Learn how to dish up this aromatic south Indian dish in under 30 minutes using an Instant Pot or over the stovetop.
Add rice to a colander. Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
1 cup Basmati rice, water as needed
Transfer the rice to a medium saucepan and soak it in 3 cups water for 30 minutes.
Instant Pot cooking:
Drain the rice and set aside.
Select Sauté and set the time to 30 minutes. Set the temperature to medium. When the display reads "Hot", add 2 tablespoons of ghee.
4 tablespoons ghee, divided
Once the ghee is hot, add the onions and fry them till the edges start browning. Add cashews and raisins to the fried onions.
2 cups thinly sliced onions
Fry till the cashews turn golden brown and the raisins start to plump up.
1/4 cup cashews, 2 tablespoons raisins
Use a slotted spoon and transfer the onions along with raisins and cashews to a plate.
Add 2 tablespoons of ghee to the inner pot. When it heats up, add green chilies and the whole spices – cinnamon stick, bay leaves, cloves, green cardamom, and star anise seed.
1-2 green chilies, 1 cinnamon stick, 2 cloves, 3-4 green cardamom, 1 star anise, 1-2 Indian bay leaves
Fry the spices for about 10-15 seconds, and then add rice. Saute the rice for about 1-2 minutes before adding salt, sugar, fennel seeds (if using)
Press the “Warm / Cancel” button and then select “Pressure Cook.” or "Manual" depending on your model.
Adjust the time to 3 minutes and set the pressure selection at low. Cover the Instant Pot lid and lock it. Make sure the vent is at sealing position.
Once the cooking cycle completes, the Instant Pot will switch to the Warm cycle. Wait for 10 minutes and then carefully release pressure. Open the lid and let the steam escape.
Resting the rice
Cover the Instant Pot and let the rice rest undisturbed for 5 minutes. Fluff the rice gently with a fork.
Sprinkle chopped cilantro and top with cashews, fried onions and raisins.
1/4 cup finely chopped cilantro
Serve hot with veg korma or a curry of your choice.
Notes
Stovetop cooking:
Drain the rice and set it aside.
Place a wok/kadhai over medium heat and add 2 tablespoons of ghee.
Once the ghee is hot, add cashews and fry them till they are golden brown. Add raisins and fry them till they plump up.
Use a slotted spoon and transfer the raisins and cashews to a plate.
Add two more tablespoons of oil to the wok/kadhai. Once the ghee heats up, add the onions and fry till it turns golden brown. Use a slotted spoon and transfer the fried onions to the same plate.
Add green chilies and the whole spices – cinnamon stick, bay leaves, cloves, green cardamom, and star anise seed.
Fry the spices for about 10-15 seconds, then add rice.
Saute the rice for about 1-2 minutes before adding salt, sugar, and 2 cups water.
In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
Open the lid and let the steam escape.
Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to cook evenly.
Wait for 5 minutes, and then fluff the rice gently with a fork.
Sprinkle chopped coriander leaves and top with cashews, fried onions, and raisins. Serve immediately.
While neyichoru or neyitha nuppu is a popular South Indian dish, I am sure there are regional variations to this dish across India. Here are a few different ways you can create your own twist to this easy ghee rice recipe.
Coconut ghee rice – to make South Indian coconut rice, reduce the water by 1/2 cup and replace it with 1/2 cup of coconut milk.
Jeera ghee rice – Add cumin seeds to the tempering along with the spices. Once the cumin seeds start to sizzle, add rice and continue cooking.
Types of rice – Instead of Basmati rice, you can use jeerakasala rice / kaima rice or jeera / seeraga samba rice – no soaking required.
Spices – You can add additional spices to the tempering, such as a strand of javitri (mace) for a teaspoon of black peppercorns to make it more peppery and spicy.
Lime juice – Finish off the rice with a tablespoon of lime juice for a nice tangy twist.
Ginger garlic paste – Add it with the onions and saute till the raw taste disappears.
Veggie ghee rice – add grated carrots and green peas to this rice.
How to prep ahead
You can cook Basmati rice up to 3 days ahead of time. Make sure to cool it completely before storing it in an airtight container. When ready to serve, add the tempered nuts and fried onions.
To save time, you could use store-bought fried onions in place of homemade fried onions.
Storage tips
Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.
This easy recipe for Instant Pot Brown Basmati rice yields perfectly cooked, fluffy rice every time! This fragrant/aromatic rice can easily be prepared using the pot-in-pot method, making mealtime a breeze.
Brown Basmati Rice Instant Pot
As a South Indian, I am very passionate about rice. I don’t think a single day has passed that I haven’t had rice in some form or another. Whether it’s a delicious dessert like my rice kheer recipe or a simple rice side dish, I feel like eating rice is in my DNA.
But when you consume rice daily, it is best to eat a type with a good nutrition profile.
That’s why I love Brown Basmati rice.
Not only is brown Basmati rice good for you, but it’s also very delicious. It has a nutty aroma and fluffy texture and is easy to make using my favorite appliance: the Instant Pot! This magical device prepares meals in less than half the time of traditional stovetop or rice cooker methods.
This rice recipe is no exception – it cooks up quickly in the Instant Pot with little hands-on time and yields perfect rice every time. And thanks to the saute function, it can be toasted with a bit of ghee for improved texture and flavor. You can’t do that in your typical rice cooker!
What is brown Basmati rice?
Basmati rice is an aromatic and delicious variety of rice widely consumed and prized for its texture. Basmati rice does not tend to clump together like some starchier varieties, so it is often served at Indian restaurants.
Brown basmati rice is the whole-grain version, which has both the germ and bran left intact. This leaves it with a brown color and a lovely nutty taste. Like all brown rice, brown Basmati tends to be slightly chewier than its refined version.
Brown Basmati Rice
Brown vs. White Basmati rice
While brown Basmati rice is a whole-grain, white Basmati rice is made by removing the nutritious bran layer(also called the husk) and the germ, leaving just the starchy white portion behind. This process is also sometimes called “polishing,” and it results in rice that is less substantial and more subtle in both flavor and texture.
Brown rice is higher in dietary fiber and vitamins, while white rice tends to be more digestible. Whether you select brown or white rice for your dish is a matter of flavor and preference.
Why this recipe works
It’s an easy way to make Basmati rice without having to watch a pot on the stove.
You can easily make pot-in-pot Basmati rice by using a trivet and pairing it with your favorite Instant Pot curries and dals.
No soaking is necessary – meaning you can get nutty and fluffy rice without all the extra prep work.
A healthy alternative to polished rice varieties, meaning it is perfect for everyday dinners.
Here’s what you need to make the recipe
Ingredient notes/swaps
Brown Basmati Rice – Tilda and Royal are the brands that I recommend. You could also use organic brown Basmati rice if you prefer.
Storebought orhomemade ghee– This adds a nice nutty flavor to the rice and improves the texture. You can use butter or olive oil for a vegan version.
Salt – A touch of salt helps bring out the natural flavors of the rice.
Cups of water – Use the following 1:1.25 rice-to-water ratio i.e, for every cup of rice, use 1.25 cups of water.
While this article, the complete guide: Pot in Pot Indian cooking, goes in depth about this cooking technique, here’s a quick guide, Brown Basmati rice can be cooked pot-in-pot with any curries that have a cooking time between 25-35 minutes.
Scalable recipe: You can easily double or triple the recipe without changing the cooking time.
The cooking times between various brands will vary. You may have to try a few different cooking times between 15-22 minutes to get the right texture you want.
Wash / Soak the rice – Rinse the rice in a few changes of cold water to remove dirt and excess starch (which makes it easier to digest). If time permits, soak the rice. Soaking elongates the grains and makes them less brittle.
Let the rice rest – Once cooked, let the rice rest – this allows the steam to redistribute, and all the layers of the rice are evenly cooked. That is why it is important to wait 10 minutes before releasing pressure.
Add ghee (optional step) – After the rice is done, add a tablespoon of ghee. Once it melts, fluff the rice with a fork. Adding ghee amplifies the nutty flavor of Basmati rice and makes it even more fragrant. The result is a restaurant-style buttery Basmati rice that doesn’t dry out.
Avoid a clumpy mess – If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Rinse the brown rice using a strainer till the water runs clear.
1 cup Brown Basmati Rice
Select the Saute program in the Instant Pot and set it to Normal.
Add one tablespoon of ghee or oil in the inner steel pot.
1 tablespoon ghee or olive oil
Drain the rice and add it to the inner pot.
Saute the rice for about 30 seconds. Press cancel.
Add water along with salt to the inner pot. Mix well.
1/2 teaspoon salt, 1.25 cups water
Close the lid and set the steam valve to sealing. Pressure cook for 20 minutes (soft rice) under high pressure. If soaked, cook for 15 minutes.
When the cooking cycle is complete, wait for 10 minutes before moving the valve to 'venting' to release pressure.
Open the lid and let the steam escape.
Wait a minute or two, and then fluff the rice gently with a fork. Serve with your favorite curry.
Notes
This recipe was tested in an Instant Pot Duo – 6 quart. To make this in an 8-quart Instant Pot, make at least 2 cups of brown rice since 8-quart needs at least 2 cups of water to come to pressure.
I used a standard measuring cup for the recipe, not the rice cup that came with Instant Pot.
If not serving immediately, remove the inner pot from the Instant Pot to prevent the rice from drying out and sticking to the bottom.
Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.
Using stock and butter – To add richness and flavor to your rice, try using veggie or chicken stock instead of water and unsalted butter instead of ghee or olive oil.
Vegan – If you want to make brown Basmati rice in the Instant Pot but prefer it to be vegan, try olive oil in place of the ghee.
Herbs – Feel free to experiment with the addition of herbs and other seasonings. A favorite of mine is cilantro lime rice, which is perfect for pairing with a variety of dishes.
How to prep ahead
Rice is best when eaten fresh, but you can prepare brown Basmati rice in advance if you would like. Just follow the cooking instructions for the recipe, let the rice cool down completely and then transfer the cooked rice to an airtight container and store it in the fridge. Reheat according to the instructions below.
Storage tips
Refrigerator: Up to 3 days in an air-tight container.
Reheating leftover rice – Add a tablespoon of water for every cup of leftover rice. Mix well and pressure cook for zero minutes. When the cooking cycle is complete, move the valve to ‘venting’ to release pressure immediately.
Freezer: Store it for a month in an air-tight, freezer-safe container.
Serve it with
This brown Basmati rice can be used as a substitute for white Basmati rice. You can also use the pot-in-pot method so you can cook the rice at the same time as your main dish. Here are a few of my favorite Instant Pot curries:
Langarwali dal – a creamy mixed lentil curry that cooks effortlessly in the Instant Pot.
Instant Pot Sukha Kala Chana – While it is often served as prasad (religious offering) it makes for an easy side dish on busy weeknights.
Punjabi Rajma Masala – This Dahba-style recipe is flavorful and delicious. The combination of rajma and chawal (rice) makes this dish special.
Frequently asked questions
Should I soak Brown Basmati rice before cooking?
While it is not essential, soaking Basmati rice reduces the cooking time and softens the grains. This helps them absorb more water and be less sticky when cooked.
How do I make the rice fluffy?
Soak Basmati rice for 30 minutes. You can do a few things to make rice fluffy – Saute in ghee or oil or add ghee once the rice is cooked. Once the rice is cooked, use a fork to fluff the rice. This helps redistribute the steam and makes the grain fluffy and separate. Lastly, let the rice rest for a few minutes before serving.
Is Brown Basmati rice the same as brown rice?
Brown Basmati rice is not the exact same as your typical “brown rice”. The standard brown rice available in supermarkets is short or medium-grain rice, while brown Basmati rice is long-grain rice. This makes for distinct differences in texture as well as flavor. Standard brown rice also tends to be a bit sticker than the Basmati variety.
What is healthier, Brown Basmati rice or Brown Jasmine rice?
Both brown Basmati and brown Jasmine are good choices when it comes to rice. They are both whole grains and are easy to incorporate into your favorite meals. Basmati rice, however, is much lower on the glycemic index, making it a better choice for those who are avoiding blood sugar spikes.
What is the healthiest rice to eat?
Any regular brown rice is a good choice since it will be whole-grain and high in fiber and vitamins. Some brown rice varieties are better than others, but brown Basmati is at the top of the list for the healthiest rice. Because of its low glycemic index, it’s gentle on the blood sugar and contains more complex carbohydrates than any other variety.
Other rice recipes to try
If you enjoyed making this fragrant brown Basmati rice in the Instant Pot, I highly recommend you try one of my many rice recipes. Here are a few of my most popular:
Instant Pot Basmati rice – Using the Instant Pot makes for perfectly cooked rice in less than half the time of a rice cooker.
Jeera rice (cumin rice) – This aromatic and flavorful rice pairs well with a variety of dishes but is delicious enough to stand on its own.
Instant Pot Red rice – Learn how to cook plump and nutty Kerala matta rice in a fraction of the time with the Instant Pot.
Instant Pot brown rice – Master the process of making brown rice in the Instant Pot and get perfect results every time!
Instant Pot Brown Basmati Rice
Troubleshooting rice
If you follow this recipe, you shouldn’t run into these problems. But sometimes, we eyeball ingredients instead of measuring them, and things can go wrong if our estimates are inaccurate. Here’s how we can fix most issues –
Undercooked rice – hard and chewy
Reasons
Not enough water.
The sealing ring was not inserted properly.
Cooked for an insufficient amount of time.
Solution – Check if the sealing is properly inserted. Add two tablespoons of water for every cup of rice and cook again for two more minutes. Immediately release pressure.
Clumpy rice
Reason – Rice has not been rinsed properly.
Solution – Rinse properly next time. Sorry, no fix!
Cooked rice with leftover water
Reason – Added more water than needed.
Solution – Use a strainer to drain the excess water. Saute on low heat till the water is absorbed.
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