Ghee rice or nei choru is a speciality from the malabar region of Kerala. It's generally served with a spicy kurma, mainly non veg. I made this yesterday and served with vegetable and tomato kurma. The name is self explanatory that it uses ghee, but i did some swap with vegetable oil instead of all ghee.
I used my time trusted pressure cooker to make this rice, but is usually made on stove top. I had some friends over and we all thoroughly enjoyed this rice dish.
- 3 cups basmati rice
- 4 1/4 cup water
- 1 big red onion thinly sliced
- 3 garlic cloves
- 6 tsp ghee
- 3 tsp oil
- salt to taste
- 4 cloves
- 3 cardamom pods
- 1 or 1 & 1/2 inch cinnamon stick
- 1 bay leaf
- 1/4 star anise
- A pinch of sugar
1/3 cup cashews
1/3 cup golden raisins
- Wash and soak the rice for 20 mins. after 20 mins drain the water and set aside
- In a deep pan, add 3 tsp of ghee and 1 tsp of oil and fry the cashews till golden and set aside.
- Now fry the raisins till plump and set aside
- Add about 1/2 cup of the thinly sliced onions and fry till translucent.
- Now add a pinch of sugar to caramalize them and fry till brown. set aside this is for the garnish.
- In a pressure cooker or heavy bottomed pan, add the remaining ghee and oil.
- Once oil is hot add the cloves, cardamom, cinnamon, staranise and let it splutter.
- Add to the remaining sliced onion and fry till pink.
- Add the garlic and saute for a few mins till nice and fragrant.
- add the rice and fry till they are pink and opaque.
- Add water, salt to taste, mix well.
- Cover the pressure cooker and let it cook for 2 whistles and turn the heat off. take it off the stove.
- if you are cooking on a stove top, let the rice boil for 5 mins, simmer and cover and cook till the grains are done. fluff them in between.
- Once the pressure is released, transfer to a serving bowl and garnish with the cashes, raisins and caramalized onions.