Nei Choru / Ghee rice, aromatic mildly spiced rice. Its a very popular rice in malabar side. Here is one of the most simplest and easiest recipe.
- Kaima / Jeerakasala Rice - 2 cup
- Cloves 5
- Cardamom 4
- Cinnamon a medium piece
- Bay leaf 2
- Boiling water 3 3/4cup
- Ghee 3 tbsp
- Lemon Juice 3 tbsp
- Onion 1 medium, sliced finely
- Cashews and Raisins 8 to 12 each
- Oil / Ghee
Wash the rice well and drain water and keep aside. Heat vessel and pour oil / ghee.
Put sliced onion into the boiling oil and fry it until brown color.
Put raisins and cashew nuts into it and fry them too.
Remove the fried onion, raisins and cashews from the oil and keep it aside.
In the same vessel put ghee and sauté cleaned Biriyani rice for few minutes, add cloves, cinnamon stick, cardamoms, bay leaf and sauté well. Put salt saute for 2 minutes.
Pour the water into it and let it boil or you can add boiled water so that it will boil easily.
Pour lemon juice into the water.
Close the vessel with a lid and let it cook.
Turn out the sides using a stirrer at regular intervals. Make sure the rice should not stick at the bottom of the vessel. Make the fire in simmer mode and check whether the rice is cooked or not. If not cook it for few more minutes.
Now our ghee rice is ready. Switch off the flame.
Garnish the cooked rice with fried onions, cashew and raisins.
Serve hot with varutharacha kozhi curry, Chicken stew, Parippu curry or vegetable stew.