Malabar Special Ghee Rice | Neychoru
Among the many delicacies that Malabar offers, Malabar Special Ghee Rice, also known as Neychoru, holds a special place.
Ingredients
- 4 Cup Biriyani rice/Basmati
- 6 Cups Water
- 4-5 Tbsp Water
- 2 Nos. Onion Thinly Sliced
- 10 Nos. Cashew nuts
- 2 Tbsp Raisins
- 3 Nos. Garlic Crushed
- 3 Pieces Cinnamon Karugapatta
- 2 Nos. Cardamom Elakka
- 4 Nos. Cloves Grambu
- Few Curry leaves
- 1 No. Carrot
- 4 Tbsp Ghee
- Few Coriander leaves Chopped
- As reqd Salt
Instructions
- Wash rice and drain water completely.
- Heat oil in a pan or kadai, add thinly sliced onion and fry it. When onion starts to turn golden in color here and there, add cashew nuts and raisins. Fry it for few more seconds and transfer into a plate. Add chopped coriander leaves.
- Fry crushed garlic in the same oil until golden brown in colour and keep it with the fried onion. Keep this aside.
- Heat a 5 littre pressure cooker with a combination of ghee and oil. We can use the same oil that we used for frying the onion. Temper with the whole spices.
- Add water and required salt. Mix well and bring to boil. Then add drained rice and close the lid.
- Put the flame to medium and give one whistle. Never add rice before the water boils. For my cooker and stove,1 whistle in medium flame was optimum. Please adjust according to yours. For example, when the whistle comes too fast and short, you can give it one more whistle.
- Let pressure go down naturally. Once done, open and add chopped carrot, if we add the chopped carrots while cooking, the rice will lose its exact colour. That's why we add it after cooking the rice. Add half of the fried onion mix and fluff the rice gently. Give 10 mins standing time before serving.
- Garnish with remaining fried onion, garlic and chopped coriander leaves.
Notes
You can visit this link Erachi Choru. You can also visit this link Lemon Rice.
Tried this recipe?Let us know how it was!