Neichor (Ghee Rice)

Ingredientsfor 3 servings

• 2 cup Basmati rice
• 11/2 nos Onion large
• 3 - Ghee
• 2 inch Cinnamon (Karugapatta)
• Cashew nuts, to taste
• Raisins, as needed
• Salt, to taste

Preparation

1. Step 1

   Boil 10 cups of water.

2. Step 2

   Wash, drain and soak the rice for about 30 minutes Drain it in a colander.

3. Step 3

   Slice an onion finely.

4. Step 4

   Cook it, stirring in 1 tsp ghee (in a deep and wide non stick vessel) until translucent.

5. Step 5

   Heat one more tsp of ghee in it.

6. Step 6

   Add the rice.

7. Step 7

   Use a wooden spatula and gently roast the rice until its color changes to light pink and the grains separate. (Handle rice with care).

8. Step 8

   Add a piece of cinnamon to the rice.

9. Step 9

   Pour the boiling water and enough salt.

10. Step 10

    Put the lid on and cook.

11. Step 11

    Meanwhile, slice the 1/2 onion finely, mix it with a pinch of salt and sugar and fry it in ghee.

12. Step 12

    Fry nuts and kismis.

13. Step 13

    Drain the rice when it is 90% cooked.

14. Step 14

    Toss the rice in the colander, so that all water is drained.

15. Step 15

    Heat 1 - 2 tsp ghee in the non stick vessel and twirl it.

16. Step 16

    Spread the cooked rice uniformly (but do not press) and heat on low heat for 2 - 3 minutes while gently turning the rice with a wooden spatula.

17. Step 17

    Garnish it with fried onion and nuts.

18. Step 18

    A good combination with naadan parippu curry, chicken fry and pappadam.

19. Step 19

    Extra Calories can be cut down if garnishing is avoided.