Description
A traditional Muslim dish from the Malabar region of Kerala, Neichoru or Ghee Rice is prepared on all special occasions. A quick to make and easy dish, Neichoru is cooked with clarified ghee, spices and dry fruits.
Ingredients
Scale
- 1 cup basmati or jeerakasala rice
- 1+ 1 onion, finely sliced
- 1 star anise
- 3 cloves
- 3 cardamon
- 2, 1" cinnamon stick
- 1 bay leaf
- 1/2 tsp Salt
- 2 cups boiling water
- 2 tbsp ghee (You may use up to 1/4 cup ghee)
- 1/4 cup cashews
- 1/4 cup raisins
Instructions
- Wash and drain rice a few times. Keep aside.
- Heat 1 tbsp ghee in a pan and roast the cashews and raisins. Remove and keep aside.
- Fry one finely sliced onion for garnish. Remove and keep aside.
- To the same pan, add another tablespoon of ghee, and saute the dry spices like star anise, cloves, cinnamon, and bay leaf.
- Add the remaining finely sliced onion and saute till golden brown.
- Add drained rice and saute till the water is evaporated. Be gentle, the rice shouldn't break.
- Cook rice adding water and salt.
- Once cooked, fluff up the rice using a fork, this will separate the rice grains.
- Garnish with fried cashews, raisins, and onions.
Notes
There are different ways of cooking rice. You can cook in a pressure cooker for two whistles on high flame. You can also use a rice cooker or cook in a pot and drain excess water. If you are using the latter method, it may take up to 8 mins, depending upon the quality of the rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian/Kerala