Ghee Rice / Neichoru

Ghee rice /Neichoru is a simple rice infused with the flavours of whole spices and ghee . It is an easy 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:
Pulao rice - 2 cups or 500 gm
Onions - 2, sliced
Cloves -3
Cardamom -3 pods
Cinnamon -2 inch long piece
Ghee - 4 tbsp
Water- double the quantity of rice. 4 cups.

1. Clean, wash and drain the rice.
2. Heat the ghee 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 5 mns, 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 mins and check if all the water is absorbed from the surface. Turn off the heat and keep the pan covered for another 5-10 mins.
6. Fluff the rice gently and serve with chicken or mutton stew.

Kozhi Porichathu/Chicken Shallow Fried

Chicken fry seems decadent but really is not too bad . It is our answer to the bland fried chicken.It is a good side dish for rice and rotis, with its simplicity in spice and taste. In Calicut, where this recipe comes from, the in between step of letting it cook in its own juices, is ignored and the chicken is just fried. Try this with Ghee rice, Lentil curry and Okra pickle.

Cooking time:20 mins but preparation time is another 10 mins.
You'll need:
Chicken -1 kg/2lbs.. Could be one chicken cut up into pieces.
Small green chillies -4 slit into two
Onions-3 medium sized, sliced finely.

Spices:
Turmeric powder - 2 tsp
Red chilli powder -3 tsp or more
Curry leaves - one sprig
Lemon juice -1 tsp
Any oil for frying (coconut oil tastes the best)
Salt to taste

Preparation:
1. Clean and cut the chicken into small pieces.
2. Mix the spice powders and salt with the chicken and keep aside for at least 1-2 hrs.
3. Heat 1 tbsp oil in a wok or sauce pan and fry the curry leaves and green chillies in slow heat for a minute. Drain and keep aside for garnish.
4. Cook the chicken with its marinade( no additional water) in a saute pan for 7 mins till all the water is absorbed and the chicken looks dry. This will cook the chicken and reduce frying time.
5. Heat the rest of the oil and lower the heat while adding the marinated chicken. Fry on medium heat for about 7-10 mins.
6. Drain with a slooted spoon onto a paper towel to remove the excess grease.
7. Shallow fry the onions seperately in 3 tbsp oil till it starts turning brown at the edges. Drain onto paper towels.
Add the cooked onions to the chicken and mix well till dry. Garnish with fresh curry leaves.