Neichor (Ghee Rice)

Boil 10 cups of water.

Wash, drain and soak the rice for 30 mins. Drain it in a colander.

Slice an onion finely.

Saute it in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.

Heat one more tsp of ghee in it.

Add the rice.

Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care)

Add a piece of cinnamon to the rice.

Pour the boiling water and enough salt.

Cover and cook.

Meanwhile, slice the 1/2 onion finely, mix it with a pinch of salt and sugar and fry it in ghee.

Fry nuts and kismis.

Drain the rice when it is 90% cooked.

Toss the rice in the colander, so that all water is drained.

Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.

Spread the cooked rice uniformly (but do not press) and heat on low flame for 2 - 3 mins while gently turning the rice with a wooden spatula.

Garnish it with fried onion and nuts.

:- A good combination with naadan parippu curry, chicken fry and pappadam.

:- Extra Calories can be cut down if garnishing is avoided.