Today I made Ghee rice or Ney choru inspired by the recipe I
got the recipe from my mother’s friend J Aunty. Ghee rice is a delicacy often
prepared by the Muslim community especially here in Kerala. Rice flavoured with
spices and decorated with brown caramelized onions often becomes a part of
their heavy lunch menu.
My Dad’s Brother Unnimama calls me Ney choru (ghee rice).Actually
his friend gave me this name after seeing my fascination for ghee rice. Not to
talk about the calories I always love it.My uncle and his friend, whenever they
came home would find me eating my usual lunch of brown rice with lots of ghee
in it.I would never get fed up of it.My mom would put one spoon into the
steaming brown rice .The moment she would turn to the other side I would add
one more so what my rice was now oozing in ghee.hey is anyone looking…One more
spoon of ghee? This is the last time…No more now…I would convince myself. Next
day I would break my resolution while having lunch, again. I could get no
better nickname. It was just apt.
I still miss my brown rice dipped in ghee though I’m in the
weight watching regime now. But ghee rice recipe given below seemed like a good
substitute that I can still convince myself to prepare. Occasionally. Its tasty
and easy but little high on calories. But dont worry. We’ll burn it out on the
treadmill.
Ghee rice/Neychoru
Ingredients
Kaima rice/ Jeera rice/ Basmati rice-1 cup
Water-2 cups
Onion-1 thinly sliced (long cut)
Patta- 1 inch piece
Cloves-4
Cardamom-3
Ghee-3 tbsp+2 tbsp for frying cashewnuts and rasins
Oil- 3-4 tbsp
Cahew nuts-Handful
Rasins-Handful
Bay leaf-1
Salt
Method
Soak rice for 30 minutes.
Slice onions into long strips.
In a kadai take 2 tbsp ghee and fry the rasins and
cashewnuts. Keep aside.
Heat 3 tbsp ghee and 3 tbsp oil (both together 1/4th
cup) in a pressure cooker. Add cardamom,cinnamon and cloves. When the aroma
comes (after about a minute) add ½ of sliced onions . Saute till light brown.
Reduce heat .Add rice and sauté till it absorbs the ghee. Sprinkle
sugar(1/2 tsp) to give brown tinge to the rice. Saute rice again.
Add 2 cups water and salt as required. Close the lid of the
cooker without the whistle and increase flame. Let the rice cook for 7-10
minutes till steam comes out .Switch off flame. Let it stand for 10 minutes
with the lid closed.
Fry the rest of the onion pieces in oil till brown.and crisp Sprinkle the nuts, rasins and
fried onions on the rice. Serve hot.
Notes
Add little salt to onions so that they turn brown and get
fried soon.
Aternatively use a flat vessel . Add water , salt and boil.
Then put rice and stir. Put a tight lid. Boil in high flame. When water and
rice reaches same level sim till cooked.
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