Malabar style Ghee rice/Neychoru
Posted by Annita on February 28, 2007
Traditional Malabar cuisine is very popular for its generous use of spices,ghee,eggs,dry fruits etc,which in turn makes their dishes rich and festive.This ghee rice/Neychoru is another Malabar deliccacy, its a semi version of a biriyani,and is usually taken along with spicy non-veg dishes.
The recipe follows..
Basmati Rice – 2 cups
Ghee – 5-6 tbsp
Cashewnuts – 1/2 cup
Raisins – 1/4 cup
Sliced Onions – 2
Crushed ginger – 1 tsp
Crushed Garlic – 1 tsp
Cinnamon (karuvapatta)-2 pieces of 1 inch stick
Cardamom (elakka)– 4
Bay leaves(Vazhana Ila) -2
Crushed pepper corns (Kurumulagu)– 4-5
Chopped coriander leaves (Malli Ila)– 4-5 sprigs
Water – 3 and 1/2 cups
Salt – as needed
Wash and drain the rice and keep it aside.Heat 3 tbsp of ghee in a big pan and fry half of the sliced onions until golden brown,drain and reserve.In the remaining ghee,fry cashews and raisins seperately,drain and reserve them too.Add the rest of the ghee to the pan,saute all the spices,ginger and garlic for a while and add remaining onions,fry till translucent.Now add rice and fry for 5-7 mts in medium heat,stirring continuosly.Pour water ,increase the heat to high and add salt into it.When the water starts to boil,simmer it and add the coriander leaves,cover the pan with a tight lid and cook until the rice is done and all the water is absorbed.If you feel the rice is not cooked enough ,add 1/4 cup of hot water and again simmer for 4-5 mts.Garnish with fried onions,cashewnuts and raisins.
Neychoru served with Chettinad Mutton curry
Recipe Source : Pachakam.com(Sulakshana.R)Check out :