Hey y'all,
This Saturday let's make a simple flavoured-rice dish that comes from the Malabar region of Kerala. The dish is mostly called as Neyychoru. Neyy is ghee in Malayalam (the native language of Kerala) and choru is rice.
Malabari ghee rice is a very delicious and wholesome dish that tastes best when paired with chicken curry or fish. For vegetarians, it could be had with stew. To be honest, it is tasty enough to be eaten just like that.
The picture above might not be very appealing but it tastes like a dream :)
The rice i used here is basmati rice. In Kerala, it is actually prepared with Kaima rice, which is believed to make the neyychoru taste even more better.
Main bonus is that it could prepared very easily and quickly. Additional bonus is that after you cook, you are left with a soothing aroma of ghee and of all the lovely ingredients that make this delicious dish. If you love the taste of ghee, this is an ideal recipe.
Let us look at the ingredients and start cooking.
INGREDIENTS:
01. Basmati rice (1 cup; soaked in water for 30 mins beforehand)
02. Onion (1 cup; sliced)
03. Green chilies (3-4, cut)
04. Garlic (4 tbsp., crushed)
05. Ginger (3 tbsp., crushed )
06. Water (1.5 cup)
07. Salt (1 tbsp./ as per taste)
08. Bay leaf (1 )
09. Cloves (3)
10. Cardamom (2)
11. Cashew (4-5 tbsp.)
12. Dry raisins (10-12)
13. Ghee (4 tbsp.)
14. Lemon juice (2 tsp.)
METHOD:
01. Take a small pan. Add 2 tbsp. of ghee and add the cashews and dried raisins to it. Let them roast for 2-3 minutes. Keep them aside.
02. Now take the left over ghee and pour into a large pan. Add 1 more tbsp. of ghee. (More practical to do step 1 and 2 in the same pan). Add the bay leaf, cloves and cardamoms. Let it stay on medium heat for a minutes or two.
03. Add the crushed ginger and garlic. Let it fry for 5 mins.
04. Add the sliced onions and the cut green chilies. Sauté for 10 mins.
05. Add the soaked basmati rice. Stir gently for 2-3 minutes.
06. Add the water, salt, 1 tbsp. of ghee and 2 tsp. of lemon juice. Let it boil on high heat. Lemon juice helps the grains stay apart and not stuck to each other.
07. When it starts boiling, close the lid and let it cook on medium heat for 5-7 mins.
08. When you start to notice that the water has vanished and the rice has been cooked, switch off the flame. Garnish with the roasted cashews and dry fruits. Serve hot
I have used a simple pan to cook here as the basmati rice does not take much time to cook. It is mostly prepared in a pressure cooker. In case you prepare in a pressure cooker, the rice should be cooked up to 1 whistle after the boiling stage. Over cooking leads to a mushy form which is not desirable.
Hope you try this recipe this weekend.
Happy weekend :)
Until next time!
Best
Sarika
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