Sunday, 20 January 2013

Neychoru / Ghee Rice

 I am a great fan of Malabar cuisine. I believe muslims of Malabar area have an innate talent in cooking. Today am sharing one of ma favourite Malabari recipe. I love to have it as well as to cook this special rice. It is yummy and very simple to cook. You can make it using sona masuri rice or basmati rice. I prefer Kaima rice or Jeerakashala rice. It is a self flavoured rice and it itself has an aroma of biriyani. The authentic Malabari biriyani is made with this special rice. 

Ghee rice is cooked with aromatic spices and is well flavoured. It is very mild and goes well with any creamy or spicy gravy. I love the combo of ghee rice with creamy Kerala style chicken curry or beef roast. I cook this recipe on special occasion and I must say the bowl gets empty in no time. This was the first Malabar recipe to which I introduced Arun. He not only loved it but is also turned out to be a great fan of ghee rice!!!

Steal the heart of your dear ones with this great dish.

Enjoy Cooking!!!!

RECIPE FOR NEYCHORU:
Ingredients

  1. Kaima Rice : 3 Cups
  2. Onion : 1 Big, finely chopped
  3. Cardamom : 10
  4. Cloves : 10
  5. Cinnamon sticks : 1", 3 No.
  6. Bay leaves : 3
  7. Coconut powder : 4 tbsp
  8. Water : 5 + 1 + 1/2 Cups
  9. Butter : 4 tbsp
  10. Ghee : 1 tbsp
  11. Refined oil : 2 tbsp 
  12. Curry leaves : 5
  13. Salt : To taste

Bowl 1
  1. Ginger : 1.5'' Piece
  2. Garlic : 12 Cloves
  3. Green Chilly : 3
  4. Water : 2 tbsp

Bowl 2
  1. Onion : 1 Big
  2. Cashew nuts : 1 Handful
  3. Raisins : 1 Handful
Method

  1. Slice the onion thinly from bowl 2 to 1/2 cup of water in a bowl. Add 1 tsp of salt to it. Mix well with hand and keep it aside for half an hour. (This reduces the raw taste of onion)
  2. Wash the rice well and soak in enough water for one hour. Drain it and keep it aside.
  3. Combine 2 tbsp of oil and 1 tbsp of ghee in a pan. Fry the cashew nuts till it turns into golden colour and the raisins till it pops up. Drain it into a tissue paper. Squeeze out the excess water from onion and deep fry it in the oil till it turns into a deep golden colour and crispy. (Dont fry till it turns into dark brown in colour). Drain it into a tissue paper and keep it aside.
  4. Boil 5 cups of water with 4 cardamoms, 4 cloves, 1'' cinnamon stick and 1 bay leaf.
  5. Saute the rest of cardomom, clove, cinnamon and bay leaves in 1 tbsp of butter in a non stick pot.
  6. Add finely chopped onion and saute till it turns pink or translucent.
  7. Grind the ingredients of bowl 1 to a smooth paste and add it to the pot. Saute for 3-4 mins.
  8. Pour boiled water to it, add salt and 1 tbsp of butter. Stir well.
  9. Add drained rice to the water soup.
  10. Add coconut powder to 1 cup of lukewarm water and stir well..
  11. Pour it to the pot and mix well. (Now the water level is higher than the level of rice). Cook on high flame with the lid open.
  12. When the level of rice is just above the water, simmer the flame and add 1 tbsp of butter. Close the lid.
  13. Stir well in between till the rice is cooked properly. 
  14. Turn off the flame and add some curry leaves. Stir lightly and close the lid.
  15. Add a tbsp of ghee just before serving and mix well.
  16. Serve hot into the plate and garnish with the fried onion, cashews and raisins.
Have it with your favourite curry and Enjoy!!!!

Ritu J. Rose

NOTE:
  • If you want to add extra butter you can do that. More buttery the rice is, taste enhances.
  • Addition of curry leaves enhances the flavour of ghee rice.
  • While stirring make sure that the spatula touches the bottom of the pot to avoid burning of rice.
  • Never stir rice vigorously. It turns the rice into sticky.




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