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Main Course

Kerala Easy Ghee Rice | Nei Choru

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 4 servings

2 cup Basmati rice
4 tbsp Ghee
½ cup Cashew nuts
½ cup Raisins Onakka munthiri
2 nos Onions — sliced
1 tsp Ginger finely — crushed
1 tsp Garlic finely — crushed
2 nos Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
2 Bay leaves Vazhana ela (Karuga)
3 sprig Coriander leaves
3½ cup Water
Salt, to taste

Preparation

Step 1
Wash and drain rice. Set aside.
Step 2
Heat 2 tbsp of ghee in a pan.
Step 3
Fry half of the sliced onions, until golden brown. Drain and set aside.
Step 4
In the remaining ghee, fry cashew nuts and raisins separately.
Step 5
Add the rest of the ghee to this pan.
Step 6
Cook all the spices, ginger & garlic and fry for a while.
Step 7
Add rest of the sliced onions and fry, until translucent.
Step 8
Add rice and fry for about 3-4 minutes approx. Making sure that the grains are not broken.
Step 9
Pour water and increase the heat to high.
Step 10
Add salt and as soon as the water starts to boil, simmer and add coriander leaves.
Step 11
Cover the pan with a tight lid and cook, until the rice is done and the water is totally absorbed.
Step 12
Garnish with fried onions, cashew nuts and raisins.

Tip

For each cup of rice, use slightly less water than usual when adding other liquid ingredients like coconut milk or stock.

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Main Course

Kerala Easy Ghee Rice | Nei Choru

Kerala-style flavoured rice — each grain separate, gently spiced, and cooked until it is just tender. A squeeze of lime and a handful of fried cashews finish it off.

Ingredientsfor 4 servings

2 cup Basmati rice
4 tbsp Ghee
½ cup Cashew nuts
½ cup Raisins Onakka munthiri
2 nos Onions — sliced
1 tsp Ginger finely — crushed
1 tsp Garlic finely — crushed
2 nos Cinnamon (Karugapatta)
4 nos Cardamom (Elakka)
2 Bay leaves Vazhana ela (Karuga)
3 sprig Coriander leaves
3½ cup Water
Salt, to taste

Preparation

Step 1
Wash and drain rice. Set aside.
Step 2
Heat 2 tbsp of ghee in a pan.
Step 3
Fry half of the sliced onions, until golden brown. Drain and set aside.
Step 4
In the remaining ghee, fry cashew nuts and raisins separately.
Step 5
Add the rest of the ghee to this pan.
Step 6
Cook all the spices, ginger & garlic and fry for a while.
Step 7
Add rest of the sliced onions and fry, until translucent.
Step 8
Add rice and fry for about 3-4 minutes approx. Making sure that the grains are not broken.
Step 9
Pour water and increase the heat to high.
Step 10
Add salt and as soon as the water starts to boil, simmer and add coriander leaves.
Step 11
Cover the pan with a tight lid and cook, until the rice is done and the water is totally absorbed.
Step 12
Garnish with fried onions, cashew nuts and raisins.