If you’ve ever searched for “Muslim-style ghee rice,” “Ghee rice in pressure cooker,” “Tamil Muslim neychoru,” or “Ghee rice ,” you’ve landed in the right kitchen. This is my mother-in-law’s recipe—a timeless one-pot version made with raw rice, ghee, whole spices, and fresh mint, all gently simmered with onion, tomato, and green chilli. It’s the kind of ghee rice Muslim families make on Fridays, during Bakrid, or even midweek—quick, fragrant, and deeply soulful.
No basmati. No dum. No coconut milk. Just humble ingredients, cooked in a pressure cooker, the way she’s been doing it for years—soft, buttery Ghee pulao ready in 10 minutes.
A Bite of History: Neychoru in Muslim Kitchens
The name “neychoru” comes from ney (ghee) and choru (rice), a dish found across South Indian Muslim households—from the lanes of Kayalpattinam to the homes of Madurai and Ambur. While biryani shines on special occasions, neychoru is the quiet hero—served with mutton salna, egg curry, or even a simple onion raita.
My mother-in-law never wrote this recipe down—but she made it from memory, often by feel, always with love. This post is my way of documenting her way of cooking—Muslim ghee rice made in a pressure cooker, with raw rice, whole spices, no fuss, no dum, and definitely no basmati.
Neychoru Ingredients & Their Role
| Ingredient | Role in the Recipe |
|---|---|
| Raw Rice | Traditional choice for Muslim-style neychoru; absorbs flavor and gives a soft texture |
| Ghee | Base fat for roasting and aroma; adds richness, shine, and festive taste |
| Whole Spices | Infuses the rice with warmth and subtle spice like in Muslim wedding rice |
| Cashews | Roasted in ghee for texture and luxurious flavor |
| Onions | Adds sweetness and depth after being sautéed to golden brown |
| Green Chillies | Brings gentle heat and freshness to balance the richness |
| Mint Leaves | Offers a cooling, fragrant lift; signature of Muslim neychoru |
| Ginger Garlic Paste | Builds base flavor and adds savory depth to the ghee pulao |
| Tomatoes | Adds mild tanginess and moisture without overpowering the dish |
| Salt | Enhances all other flavors and balances richness |
| Water | The correct ratio ensures perfectly cooked, fluffy grains in a pressure cooker |
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Directions to make Easy ghee rice in cooker with step by step images
Pro Tips for Perfect Muslim Ghee Rice in Pressure Cooker
- Soak raw rice for at least 30 minutes. This helps it cook evenly and absorb the ghee and spice flavors better.
- For the best aroma, use freshly opened ghee or homemade ghee. Avoid oil blends.
- Add tomatoes only after the ginger-garlic paste is cooked—this prevents the base from turning overly sour.
- Don’t add too much water. For ghee rice without basmati, a 1:1.5 ratio (rice:water) works well in the cooker.
- Do not give any whistle while pressure cooking. Just 10 minutes on low flame after boiling will give fluffy rice.
Serving Suggestions for Muslim Wedding-Style Ghee Rice
FAQ – Common Questions About Muslim Neychoru / Ghee Pulao
Use raw rice or sona masoori instead of basmati. Soak it, then cook with ghee, whole spices, mint, and tomato in a pressure cooker for 10 minutes on low flame without whistle.
No, this Tamil Muslim version skips coconut milk completely. It gets its flavor from ghee, onions, mint, and spices.
Raw rice works beautifully for cooker ghee rice recipes. It turns soft, non-sticky, and soaks in all the flavor without needing dum.
Tomato adds a subtle tang and balances the richness of ghee. It’s common in home-style Muslim cooker ghee rice recipes, especially in Tamil Nadu.
You can, but it will lose some of its classic heat and base flavor. For no-onion versions, increase mint and spices slightly to compensate.
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