Ghee rice (Neychoru) is a Kerala style rice dish where rice is cooked with ghee and spices. It is a delicacy of Northern Kerala. It is usually made in a pan but here I have used a pressure cooker.
Ingredients
1. Basmati rice / jeera rice – 2 cups
2. Hot water – 3½ cups
3. Whole spices ( Cardamom – 4, cloves – 5, cinnamon – small piece, bay leaf – 1, star anise – 1, fennel seeds (saunf) – 1 tsp)
4. Onion sliced – 2 medium
5. Ginger garlic paste – 1½ Tbsp
6. Carrot chopped – 1 (optional)
7. Lemon juice – 1 Tbsp
8. Salt
9. Oil – 2 Tbsp
10. Ghee – 1 Tbsp
For garnishing
1. Onion sliced – 1 small
2. Cashew nuts – few
3. Raisins – few
4. Ghee – 1 Tbsp
Preparation
1. Wash and soak rice in normal water for 30 minutes. Drain and keep aside.
2. Heat oil in a pressure cooker and add the whole spices. Saute for a minute and add the sliced onions. Saute till light brown and add the ginger garlic paste and carrots. Saute well on medium flame till raw smell goes.
3. Add the strained rice to the pressure cooker. Mix gently and sauté for 3-4 minutes. Add 3½ cups hot water, salt and lemon juice.
4. Close the cooker and cook on medium flame for 2 whistles.
5. Once the pressure is released completely open the cooker. Allow it to cool for 3-4 minutes.
6. Sprinkle 1 Tbsp of ghee and mix gently.
For Garnishing
1. Heat 1 Tbsp ghee in a small pan and fry the cashew nuts, raisins and the onions.
2. Garnish over the cooked rice.
Suggestions
1. Instead of whole spices you can use powdered or crushed spices.
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