Nei Choru or the Ghee Rice from Kerala is the ultimate comfort food. All you need with this delicious rice is some simple Korma, or then be like me and enjoy it by itself!
Cuisine Gluten Free, Indian, Kerala, South Indian, Vegetarian
Servings 4People
Calories 363kcal
Equipment
1 Heavy-Bottomed Vessel or Wok with Lid (1.5 Litre Capacity)
1 Ladle
1 Knife
1 Measuring Cups and Spoons
Ingredients
1CupBasmati Rice(200 gms)
1/2CupOnions(Thinly Sliced; 75 gms)
2tspRaisins(Kishmish; 10 gms)
2tspCashews(Split; 15 gms)
1/2tspSalt
1.75CupsWater
3tbspGhee
Whole Spices
3Whole Green Cardamom
6Cloves
1"Cinnamon
1PetalStar Anise
1Bay Leaf
Instructions
The Prep
Cut 1 large onion to thin slices. You need 1/2 cup of thinly sliced onion.
Wash 1 Cup of Basmati rice well under running water and set aside in a colander to drain.
On low to medium flame, heat 1.75 cups of water.
Making the Ghee Rice
In a heavy-bottomed vessel or kadai, heat 3 tbsp ghee.
Add 2 tsp of raisins (kishmish) and stir-fry till they swell.
Remove from the ghee and set aside.
Add 2 tsp of split cashews and stir-fry till they turn light golden brown.
Remove from the ghee and set aside.
Add 1/2 cup thinly sliced onion and stir-fry till it turns brown.
Take the onions out of the ghee, and ghee aside.
Now add 3 whole green cardamom, 4 to 6 cloves, 1" piece of cinnamon, 1 flake of star anise (optional) and 1 bay leaf to the ghee, and stir-fry for a few seconds.
Next, add the 1 cup washed and drained rice to the ghee, and sauté for about a minute.
Add 1.75 cups of hot water to the rice, 1/2 tsp salt, and mix well.
Cook covered till done while occasionally mixing it gently.