DISH NAME : NEI CHORU (GHEE RICE)

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Baking Time : 10 minutes

Description

1) In the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati.
2) Raisins are dried grapes. In European countries, "raisin" is used for the dark-coloured dried grape while "sultana" is the golden-coloured dried grape.

Ayurvedic Note

1) Ghee and rice, both are sweet in taste and cold in potency.
2) Ghee rice increases kapha
3) Helps in proper bowel movements.
4The spices used in ghee rice helps in digestion and absorption.

Note

1) If kaima is not available, use good quality aged basmati rice.
2) I used black seedless raisins, you can even use golden sultanas.
3) I added about half the qty. of fried onions while cooking rice and hence rice had a brownish tinge but was tasty.
4) The spices, specially pepper corns help in the digestion of ghee rice.

Method

1) Wash rice.
2) Heat ghee and add cardamom, clove, peppercorn, mace and cinnamon. When its fried, add onion and fry till golden brown. Keep aside some onion from this for garnishing.
3) Then add the washed rice and fry for about 7 to 8 minutes on low flame. Now add boiling water and salt to taste. Let it come to a boil. 4) Cook covered on a low flame till all the water is dried up and rice is cooked.
For garnish;-
1) Heat ghee. Fry cashew and raisin till cashews are golden brown and raisins are puffed up.
2) Add the garnish on the cooked ghee rice along with the fried onion which has been kept aside.
3) Then you can keep this in a pre-heated oven at 150 degree C for 10 minutes. This is entirely an optional procedure. Or you can keep the vessel with rice on an iron tawa on gas stove and heat for about 12 to 15 minutes on a low flame.

Serving Suggestions

Serve hot with a gravied veg or non veg dish and pickle.