March 07, 2006
Ghee Rice / Neichoru/ Neychoru
This Malabar style Ghee rice /Neichoru is a simple but rich rice infused with the flavors of whole spices and ghee. It is a common rice in most Malabar households and is an instant upgrade from the staple rice for special occasions such as weekend family gathering, small parties, or when there are impromptu guests. Just having a spicy mutton curry is also enough reason to make neichoru.
You will need:
Basmati rice - 2 cups or 500 gm
Onions - 1, sliced
Cardamom -3 pods
Cinnamon -2 inch long piece
Ghee - 4 tbsp+ 2 tbsp oil
Water- double the quantity of rice. 4 cups.
1. Clean, wash and drain the rice. Let the rice soak for 5- 10 minutes before draining. Heat 4 cups of water separately to a boiling point.
2. Heat the ghee and oil in a saute pan and add the onion, cinnamon, cloves and cardamom.
3. Fry till the onion turns transparent.
Add the wet rice without water and fry for 2-3 minutes, stirring all the time.
4. Add boiling water and salt. Let the whole mixture come to a boil .Then cover and lower the heat to a simmer.
5. Cook for 10 minutes on low heat and check if all the water is absorbed from the surface. There will be water below the surface but that will get absorbed as you let the rice sit. Turn off the heat and keep the pan covered for another 10 minutes.
6. Fluff the rice gently and serve with chicken or mutton stew.
Garnish with crispy fried onions,cashewnuts and raisins.