Millet Ghee Rice is a delicious and light millet Rice flavored with ghee and other spices. Goes well with Raita and kurma
Ghee Rice is a mild and distinct flavored Rice. It goes well with any spicy Kurma and Raita. It is easily cooked on a stovetop and we get the perfect consistency of Millets.
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Ghee Rice
Ghee Rice is a ghee flavored rice along with other spices. It is very popular in the Malabar region of Kerala widely called Nei Choru.Usually served along with Nonveg accomplishments, Raita, and a papad.
Millet Ghee Rice
So in the mission of recreating the same Neichoru with Millets, I made this Millet Ghee Rice. Millets have blended beautifully with the flavors. You will definitely like Millets when cooked like this.
I personally cannot eat Millets raw along with gravy. So I try to prepare variety rice with millets or even pulao and biryani. Millet ghee rice will be a regular try here on as I find it much like the Ghee rice cooked with rice.
How to Choose the Millets:
Little Millet, Kodo Millet, and Foxtail Millet has almost the similar cooking time and need the same amount of water. So for the given recipe, you can select any one from the above.
Proso millet, Bajra, or Raji will require different timings and more water to cook and hence do not use these three.
How to cook the Millets Perfectly
The Key to cook millets perfectly is roasting the millets in ghee. Wash the millets really well and then drain the water completely. Heat a pan with 1 tbsp of ghee and then add in the washed and drained millets in a very low flame roast the millets. Roast for 2 mins and then if we cook we will get the millets perfectly. So do not miss the step. Also, follow the amount of water and cooking time given in the recipe.
Ingredients for Millet Ghee Rice:
Millets:
I am using little millet for this recipe but you can replace it with Kodo millet or Foxtail millet as well.
Spices for Ghee Rice
Fennel seeds, Cinnamon sticks, Cardamom pods, and bay leaves are the most important ingredients for Ghee Rice. They bring out the flavor, So try not to replace them.
Onions
In ghee rice, we use the onions twice. As we cook the ghee and for the final garnish. Usually, for ghee rice, we use fired onion or barista as the garnish. It gives a nice taste.
Ginger garlic paste
As always for all the rice dishes ginger garlic paste is another important ingredient. I always use crushed ginger garlic than the paste. I find it more flavorful.
Pandan Leaves
If you are able to source pandan leaves do not miss them. It adds to the taste. But you may also replace it with Mint and coriander leaves otherwise.
How to Prepare Millet Ghee Rice, Pictorial
1) Heat a pan with 1 tbsp of Ghee, Once it's hot add in the washed millets and roast for 2-3 mins on a very low flame, and set it aside.
2) Heat a pan with 1 tbsp of Ghee once it's hot add in Fennel seeds, cinnamon stick, Cardamom pods, Cloves , Bay leaves, and cashew nuts. Roast until the cashew turn slightly golden
3) Next add in the Green Chillies and Pandan leaves. You can skip pandan leaves if you are not able to source. Instead, you can add 2 tbsp of mint leaves and 2 tbsp of coriander leaves
4) Next add in the sliced onions and saute till glossy.
5) Next add in 1 tbsp of crushed ginger-garlic or ginger garlic paste. Saute till the raw smell leaves.
6) Next add in 1 cup of roasted millets.
7) Saute for few secs and then add in 1.25 cups of water. Add in the required salt , 1 tbsp of Ghee and lemon juice.
8) Cook in a medium flame with the lids closed for 5 mins. After 5 mins you will see the water has completed evaporated and the millets will be 70%cooked.
9) Now keep fluff the rice once and then with the lid opened and cook for another 2 mins in medium flame and switch off the flame. Keep the lids cover for another 20- 30 mins. After that open and fluff the rice. Millets would have beautifully cooked. Garnish with cashew nuts and fried onions.
Serving Suggestions:
Serve Millet Ghee Rice with any spicy kurma like Chicken or Mutton Kurma. For Veg, you can serve it with Aloo Kurma as well. Along with Raita, Papad, and Pickle
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📖 Recipe
Millet Ghee Rice
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Little Millet
- 3 tbsp Ghee
- 1 tsp Fennel Seeds
- 1 inch Cinnamon Stick
- 3 Cardamom Pods
- 1 Bay Leaf
- 3 Cloves
- 15 Cashew Nuts
- 2 Onion
- 3 Green CHilli
- 2 Pandan Leaves
- 1 tbsp Ginger garlic paste
- 1.25 cups Water
- Salt as needed
- 1 tsp Lemon
Instructions
- Heat a pan with 1 tbsp of Ghee, Once it's hot add in the washed millets and roast for 2-3 mins on a very low flame, and set it aside.
- Heat a pan with 1 tbsp of Ghee once it's hot add in Fennel seeds,cinnamon stick, Cardamom pods, Bay leaves, and cashew nuts. Roast until the cashew turn slightly golden
- Next add in the Green Chillies and Pandan leaves. You can skip pandan leaves if you are not able to source. Instead, you can add 1 tbsp of mint leaves and 1 tbsp of coriander leaves
- Next add in the sliced onions and saute till glossy.
- Next add in 1 tbsp of crushed ginger-garlic or ginger garlic paste. Saute till the raw smell leaves.
- Next add in 1 cup of roasted millets.
- Saute for few secs and then add in 1.25 cups of water. Add in the required salt , 1 tbsp of Ghee and lemon juice.
- Cook in a medium flame with the lids closed for 5 mins. After 5 mins you will see the water has completed evaporated and the millets will be 70%cooked.
- Now keep fluff the rice once and then with the lid opened and cook for another 2 mins and switch off the flame. Keep the lids cover for another 20- 30 mins. After that open and fluff the rice. Millets would have beautifully cooked. Garnish with cashew nuts and fried onions.
Video
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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