Ghee Rice/ Ney Choru
Author: Smita Singh
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4
- 1 cup=200gms rice. We have used short grain Jeerakasala rice. It can also be replaced with long grain rice
- 2-3 tbsp. Clarified Butter (ghee)
- 50 Gms Onions sliced into lengths
- 8-10 Cashew Nuts
- 1 tbsp. Raisins
- 10 Black Peppercorns
- 4 Green Cardamom
- 1 inch Cinnamon Stick
- 3 Cloves
- Saffron strands soaked in 1-2 tbsp. Milk (Optional ingredient)
- ½ tsp Salt
- Clean and wash the rice with water. Strain the excess water.
- Heat 2 tbsp. clarified butter. Fry raisins. As raisins puff up, remove it from the pan.
- Fry Cashew Nuts until it gets golden in color.
- Add Green Cardamom, Cinnamon, Peppercorns and Cloves. Fry for few seconds. Now add sliced Onions. Fry until it gets tender.
- Remove the fried ingredients from the pan and reserve.
- Add 1 tbsp. clarified butter in the pan and allow it to melt. Add rice in the pan and fry on medium heat for 5 mins.
- Add salt, 2 cups of water. Mix well. Allow the water to boil. As the rice begins to boil, lower the heat and cook covered.
- Rice gets cooked in 8-10 mins. Ensure that you do not have excess water. Turn off the heat
- Put in the fried ingredients and mix. Be watchful to not break the grains.
- Finally put saffron milk on top. Ghee Rice is ready to be served.
- Ghee Rice is an authentic dish from God's own Country-Kerala. Combination of Jeerakasala rice with ghee is unmatchable.
- Ghee Rice can be relished with fish curry, chicken curry or Kadala curry
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/ghee-rice-ney-choru/
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