Ghee Rice

                               

                                                           


Ghee rice / Neychoru is an all time delicacy from Malabar. In my hometown, it is prepared atleast once in a week, mostly on Fridays.

Even in parties, it has it's very own special special place. It goes well with chicken stew or chicken curry. As the name suggests the main ingredient is ghee. What's more, this is very easy to prepare and this is the first step towards the famous 'Thalassery Biriyani'.

The rice I have used is called  " Jeerakashaala Rice". You can also try it with Basmati but in Malabar we use Jeerakashaala.

Let's have a look at it.

Ingredients:

• Jeerakshaala rice - 2 glass
• Water - 3 1/2 glass
• Small onion - 1 sliced
• Whole cardamom - 4/5
• Cloves - 3
• Cinnamon sticks - 2 small pieces
• Curry leaves - 5/6
• Ghee - 3 tbsp
• Oil - 2 tbsp
• Salt - 1 tsp

Preparation method:

First step wash the rice , drain and keep aside.

Next heat the ghee. When it melts completely add the oil. Next add the whole spices and saute for a minute. Add the slice onions and saute till the onions becomes translucent.

Now add the water and salt. Wait for the water to boil well. Next add the rice and curry leaves. Stir it well and set up to boil. Once, it starts boiling, cover and reduce the flame. Let it cook for 5 mins. Remove the cover, stir well.
Cover again and keep for 2/3 mins. Remove from flame.

Ghee rice is ready !!

Serve hot with Chicken stew.... : )