Here in Mangalore, the main course of almost all the functions is found to be ghee rice. But I can proudly declare that the Kerala style ghee rice is much better than them. Once you have prepared this, I am sure that you will also agree with me.
The following preparation is one of the basic type. Once you are comfortable with this, you can find out so many variations very easily.
Let us go to the step by step preparation of ghee rice / Nei choru / Neychoru
- Wash and soak two cups of basmati/jeerakasala rice for approximately 20 minutes.
- Drain and keep aside.
- Heat two tablespoons of ghee in a pan.
- Add thinly sliced onion (one small onion will be enough) and saute until it turns transparent.
- Add the rice.
- Stir continuously on low flame for two to three minutes. (Saute until start crackling.)
- Meanwhile, boil water in a vessel with salt and the crushed whole spices. (such as bay leaf, cinnamon, cardamom and clove. )
- When it boils, pour in the ghee fried rice, 1/2 teaspoon fennel powder (optional) and 1 tablespoon lemon juice and cook covered on low flame, until the rice is cooked completely and water reduced.
- Keep it closed for fifteen to twenty minutes.
- Heat two tablespoons of ghee in a pan, fry cashew nuts and raisins until golden brown.
- Fry thinly sliced onions to make the brown onions or barista. For a more detailed explanation, visit the post brown onions or barista.
- Once the rice has been done (after 15 to 20 minutes) gently separate the rice using a fork. Add half of the brown onions, ghee fried cashew nuts, and raisins. Mix softly. Garnish with rest of brown onions, raisins and cashew.
- Now the ghee rice is ready to serve. It tastes good with chicken curry or egg curry, raita or any spicy gravy
My notes on ghee rice or neichoru
- Use hot water for cooking.
- More ghee gives better taste.
- For stove method, use 2 cups of water per 1 cup of rice. But in pressure cooker method, 1 1/2 cups of water per one cup rice should be used.
- For better taste, you can use coconut milk instead of water.