Neychoru is a traditional and aromatic Malabar (Northern Kerala) recipe, usually served with spicy non-vegetarian dishes. It is often prepared by the Muslim community in Kerala and is an essential part in all Muslim festive occasions.
Check out this video recipe and see how to prepare the scrumptious Neychoru or Ghee Rice. Watch in HD for better viewing experience.
Ingredients
1. Neychoru Rice/ Basmati Rice - 2 Naazhi or 2 1/2 cups, washed, soaked and drained.
2. Onion - 2 medium sized, sliced thin
3. Cinnamon - 3 half inch sticks
4. Cloves - 6 to 8
5. Fennel Seeds - 1 pinch
6. Cardamom - 6
7. Star Anise - 3
8. All spice leaf (Sarvasugandhi) / Bay leaf (Karuvayila) - 2
9. Cashew nuts - 2 tbsp / As required
10. Raisins - 2 tbsp / As required
11. Ghee - As required
12. Salt - As per taste
13. Water - As required
14. Lime juice - From 1 lime
Method
1. Heat ghee in a kadai.
2. Fry cashew nuts, raisins and 1/4th of the sliced onions separately, till it turns brown. Keep it aside.
3. Heat ghee in another vessel.
4. Fry cinnamon, cloves, fennel seeds, cardamom, star anise and all spice leaves (or bay leaves) for few seconds.
5. Add rest of the sliced onions and cook till translucent.
6. Add rice. Stir well and fry for 1 minute.
7. Add water to level just above the rice level.
8. Add salt and stir well.
9. Close the lid and cook in medium flame for 5 to 10 minutes.
10. Open the lid and add lime juice to the cooked rice. Mix well.
11. Garnish with fried cashew nuts, raisins and onions.
12. Serve hot!
Neychoru + Any non - veg dish + Kachambar (salad) + Lemon pickle = ummm... Yummm..!! :D
Cooking tip:
- The rice cooking time may vary depending on the variety of rice. Check in between. If water is not enough or rice isn't cooked, add some hot water and cook till it is done.
No comments:
Post a Comment