Nei choru / Neychoru or ghee rice is the Indian form of fried rice served during special occasions, when one cannot prepare the traditional biryani. Ghee rice is a much flavorful and non-spicy variety rice, always accompanied by some spicy curry like dum aloo or paneer masala for vegetarians and Mutton / chicken masala fry for non vegetarians. It is a common dish / one of the main courses in 'Tamil, Kerala and Islam' cuisine.
(3/4 cup for 1 adult )
water - 3 cups
water measurement for open vessel cooking and rice cooker :(number of cups of rice x 2) - 1 = (2x2)-1 = 3
ghee - 3 tbsp
salt - 1/2 tsp
ginger garlic paste - 1 tbsp
clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece
ghee / oil - 2 tbsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs
Slice the onions into thin long pieces.
In a wok, heat 2 tbsp oil / ghee and fry the onion till they get golden brown. Keep aside. In the remaining ghee sticking to the pan, add the cashew , raisins and fry separately.Take them out and keep aside.
Finely chop the mint leaf + cilantro and keep everything for garnishing.
Heat the remaining ghee in a wok and add the spices listed above.
After a few seconds, add the ginger garlic paste and saute well.
If needed add one more tbsp of ghee.
To this add the soaked, drained rice and saute well till it starts puffing.
Add salt and pour the boiling water just to completely immerse the rice.
Cover with a tight lid and keep the flame in minimum.
Now we will see small holes all over the rice. Continue cooking in low heat. If needed sprinkle a handful of hot water and stir once very carefully without breaking the rice.
After the rice gets cooked (but should be stiff, straight and long.....not mushy), switch off, keep closed and leave for 10 minutes.
Add the fried onions, chopped cilantro, mint leaves, cashew, raisins and mix once.
Ghee rice is ready!
If needed reheat by microwave or by placing over a hot tawa.
While measuring the rice, consider taking more rice for this kind of ghee rice, as we won't cook the rice completely like the regular day and we may need more quantity to serve.
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| Neychoru served with lamb curry and onion pachadi. |
Ingredients:
Basmati rice - 2 cup(3/4 cup for 1 adult )
water - 3 cups
water measurement for open vessel cooking and rice cooker :(number of cups of rice x 2) - 1 = (2x2)-1 = 3
ghee - 3 tbsp
salt - 1/2 tsp
ginger garlic paste - 1 tbsp
spices:
bay leaf - 2clove - 4
cardamom - 2
cinnamon - 1 inch
star aniseed - 1
nutmeg (jathi kai) - a small shaving
mace (jathi pathiri) - a small piece
garnish:
onion (thinly sliced)- 1 cupghee / oil - 2 tbsp
cashew - 10
raisin - 10
mint leaf - a handful
cilantro - few sprigs
Preparation:
Wash the rice thrice and drain excess water. Let it remain for 10 minutes.Slice the onions into thin long pieces.
In a wok, heat 2 tbsp oil / ghee and fry the onion till they get golden brown. Keep aside. In the remaining ghee sticking to the pan, add the cashew , raisins and fry separately.Take them out and keep aside.
Finely chop the mint leaf + cilantro and keep everything for garnishing.
Procedure:
Start boiling some water in a separate pan.Heat the remaining ghee in a wok and add the spices listed above.
After a few seconds, add the ginger garlic paste and saute well.
If needed add one more tbsp of ghee.
To this add the soaked, drained rice and saute well till it starts puffing.
Add salt and pour the boiling water just to completely immerse the rice.
Cover with a tight lid and keep the flame in minimum.
Now we will see small holes all over the rice. Continue cooking in low heat. If needed sprinkle a handful of hot water and stir once very carefully without breaking the rice.
After the rice gets cooked (but should be stiff, straight and long.....not mushy), switch off, keep closed and leave for 10 minutes.
Add the fried onions, chopped cilantro, mint leaves, cashew, raisins and mix once.
Ghee rice is ready!
Serving suggestions:
Serve hot as main course with any spicy curry.If needed reheat by microwave or by placing over a hot tawa.
While measuring the rice, consider taking more rice for this kind of ghee rice, as we won't cook the rice completely like the regular day and we may need more quantity to serve.
