Neychoru / Ghee Rice/ Kerala style Neychoru

Ingredients

  • 2 2 Cups Basmati Rice
  • 4 4 Tablespoons Ghee / Neyy
  • 4- medium size Onion (Sliced fine)
  • 1/2 1/2 Teaspoon Cumin Seeds/ Jeerakam
  • 5 nos Crushed Pepper Corns
  • 2 nos Bay leaves /Karuvaela
  • 4 nos Cloves/Grambu
  • 2 2 Pieces Cinnamon/ Patta
  • 4 nos Cardamom/ Ellaka
  • 12 nos Cashew
  • 8 nos Raisins /Unakamunthiri
  • 4 cups Boiled water
  • Salt to taste

Instructions

  1. Soak rice for 30 minutes. Drain water from it and keep it aside

  2. Heat 1 table spoon of ghee in a pan. Add two onion sliced. Fry till golden brown , drain from oil and keep it aside. In the remaining ghee fry cashews and raisins and keep it aside

  3. In the same pan add 3 table spoon ghee and add cardamom, cinnamon, pepper, cloves, bay leaves and cummin. Fry for one minute. Now add the remaining sliced onion to it. Saute until the onion becomes light brown.

  4. Add the drained rice to it and mix well and fry for 5 minutes. Keep stirring continuously in medium heat.

  5. Add water and salt. Mix well. Cover and cook for another 7-8 minutes till rice is cooked. (Please note that the level of water must be just one inch above the rice.)

  6. Garnish with fried onions, cashew and raisins.

    Serve hot with Chicken or Mutton curry

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