Those who have tasted the delicious ‘neychoru’ (Kerala Ghee rice) can hardly say no to another serving of the one-pot delicacy, as it is extremely filling and aromatic. It pairs well with the spicy, hot beef curry and tastes even better if pickle and pappad are added.
The ghee rice is prepared ideally with the khaima or jeerakasala rice. What makes it a delight is primarily its unique aroma from its short-grain rice, topped up with ghee, cinnamon, cardamom, and clove. Here's how you can make it at home.
Ingredients
2 tablespoon Sun Flower Oil
2 tablespoon ghee
1 piece of cinnamon (one-inch long)
2 cardamoms
3 cloves
1 finely chopped big onion (small size)
1 ½ cup water
1 teaspoon salt
1 cup rice (jeerakasala or khaima)
Preparation
Heat a pressure cooker on medium flame and pour oil and ghee in equal measure into it
Add the spices and onion into the mix and saute for 30 seconds
Just before the onion turns brown, add one-and-a-half cups of water and salt, and boil it
As the water begins to boil, add the soaked rice into it and close the cooker till the first whistle
Switch off the flame and wait till the pressure goes out
Open the vessel and season the rice with fried onion, raisins, and cashew
Now serve with any side dish of your choice and relish the unique ‘neychoru’
