Ganesh Cookbook






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3 cup Jeerakashala or Basmati Rice

1 inch Cinnamon Stick

3 Cloves

3 Cardamom Pods

3 Cloves

1 tsp Whole Pepper

1 Mace ( Jathipathiri)

1 Onion Sliced Thin

2 tbsp Cashews

2 tbsp Raisin

2 ½ tsp Salt

2 tbsp Ghee

2 tbsp Oil

4 ½ cup Water


Wash rice and soak for at least 15 minutes.

Strain rice and set it aside.

In a pot, heat ghee and oil.

Add onion and leave some onion (4 sliced pieces) for rice for later.

Fry onion until brown and set it aside.

In same ghee and oil, fry cashews until light brown and set it aside.

Also, fry raisin until puffs up and set it aside.

In same pot, add cinnamon, cloves, cardamom and pepper.

Meanwhile, on a separate pot boil water.

Sauté for a minute and add rice.

Continue to sauté rice until water from rice is almost evaporated.

Then add boiling water and salt.

Mix well and cover the rice to cook in high heat.

Once rice and water are on the same level, stir the rice.

Cover the pot with a paper towel and lid.

Cook the rice in low heat for 15 minutes.

Add fried onion, cashews and raisin over the rice and continue to cook for another 15 minutes on very low heat.

Neychoru is ready to serve.




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