{"id":10,"date":"2020-04-30T19:57:19","date_gmt":"2020-04-30T18:57:19","guid":{"rendered":"https:\/\/desertfoodfeedlove.wordpress.com\/?p=9"},"modified":"2020-07-28T07:01:35","modified_gmt":"2020-07-28T07:01:35","slug":"ghee-rice","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/ghee-rice\/","title":{"rendered":"\u0ba8\u0bc6\u0baf\u0bcd \u0b9a\u0bbe\u0ba4\u0bae\u0bcd | \u0bae\u0bb2\u0baa\u0bbe\u0bb0\u0bcd \u0ba8\u0bc6\u0baf\u0bcd \u0b9a\u0bcb\u0bb1\u0bc1"},"content":{"rendered":"\n

Ghee Rice<\/strong> | Malabar Ney Choru <\/strong>| The famous ghee rice recipe is from Malabar, Kerala. It’s one of the classic dish from Kerala cuisine. Ghee rice is referred to as ney choru and it is totally done in different rice named as jeerakasala rice, a bowl of small fragrant rice that makes Malabar ney choru<\/strong> famous. You can make this in basmati rice too. Its mostly served along with chicken gravy or mutton gravy or egg roast.<\/p>\n\n\n

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Ghee Rice \/ Malabar Ney Choru<\/h2>Course: Main<\/mark><\/span>Cuisine: Indian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

20<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ghee Rice | Malabar Ney Choru | The famous ghee rice recipe is from Malabar, Kerala. It’s one of the classic dish from Kerala cuisine.<\/p>

Ingredients<\/h3>
  • <\/span>

    Basmati rice \/Jeerakasala rice 2 cups<\/span><\/p><\/li>

  • <\/span>

    Ghee 3 tbsp<\/span><\/p><\/li>

  • <\/span>

    Onion1 medium, sliced<\/span><\/p><\/li>

  • <\/span>

    green chilly 2nos<\/span><\/p><\/li>

  • <\/span>

    Ginger garlic paste 1\/2tsp<\/span><\/p><\/li>

  • <\/span>

    Water 4 cups<\/span><\/p><\/li>

  • <\/span>

    Cardamom 4 nos<\/span><\/p><\/li>

  • <\/span>

    Cinnamon 2 pieces of 1″ stick<\/span><\/p><\/li>

  • <\/span>

    Cloves 4 nos<\/span><\/p><\/li>

  • <\/span>

    Bay Leaves 2 leaves<\/span><\/p><\/li>

  • <\/span>

    Crushed Pepper Corns few<\/span><\/p><\/li>

  • <\/span>

    Cumin Seeds 1\/2tsp<\/span><\/p><\/li>

  • <\/span>

    Salt to taste<\/span><\/p><\/li>

  • For Garnishing<\/strong><\/li>
  • <\/span>

    Ghee 2 tbsp<\/span><\/p><\/li>

  • <\/span>

    a handful of Cashews<\/span><\/p><\/li>

  • <\/span>

    1\/2 handful of raisins<\/span><\/p><\/li>

  • <\/span>

    Onion 1 small, sliced<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Wash 2 cups of rice well and soak it in water for half an hour.<\/li>
    • Heat 2 tbsp ghee in a pan, fry the cashews and raisins & keep it aside. <\/li>
    • In the remaining ghee, fry the sliced onions until golden brown and keep it aside.<\/li>
    • In the same pan heat 3 tbsp of ghee, add all the whole spices (cinnamon, cloves, cardamom, bay leaves, cumin, peppercorns) & saute for 2 minutes.<\/li>
    • Now add the sliced onions and saute until the onion turns translucent. <\/li>
    • Now add the green chilies and ginger garlic paste. Saute until the raw smell goes.<\/li>
    • Drain the rice from water and add the rice to the pan. Fry in medium heat for about 5 minutes, stirring continuously.<\/li>
    • Add water and salt and cover the pan with a lid. Cook until the rice is done and all the water is absorbed. Occasionally check the rice in between and stir to prevent rice sticking to the bottom..( you can do this in a cooker also)<\/li>
    • Garnish with the kept aside fried onions, cashews & raisins.<\/li>
    • Serve with any curry of your choice and enjoy!<\/li><\/ul><\/div>