Kerala style Nei choru (One pot meal ghee Rice)

Name: Kerala style Nei choru (One pot meal ghee Rice)
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 cups kaima rice (samba rice) or basmati rice – 300 grams; 4 tablespoons Ghee (clarified butter); 10-12 cashews; 1 tablespoon raisins; 1 cup thinly sliced onions; 1 tej patta (Indian bay leaf); 1 inch cinnamon; 3 cloves; 3 green cardamoms; 3 cups water; salt as required; 1 tablespoon coriander leaves for garnish

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

Nei Choru is a Malabar specialty from the cuisine of the South Indian state Kerala. Also, traditionally, a certain variety of rice, called kaima rice is used to make this dish. This rice is also referred to as jeerakasala rice, jeerasal or seeraga samba rice.
The Malayalam words ‘nei’ or ‘ney’ refers to ‘ghee’ and ‘choru’ refers to ‘rice.’ Hence, when put together, it is simply a savory dish of rice, ghee, spices and seasoning which is quite aromatic. There may be other flavorings like nuts, dry fruits and fried onions.
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Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

15 min + 25 min

4 servings

1.5 cupskaima rice (samba rice) or basmati rice – 300 grams
4 tablespoonsGhee (clarified butter)
10-12cashews
1 tablespoonraisins
1 cupthinly sliced onions
1tej patta (Indian bay leaf)
1 inchcinnamon
3cloves
3green cardamoms
3 cupswater
salt as required
1 tablespooncoriander leaves for garnish

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Steps

15 min + 25 min

1

First of all prepare all the ingredients. Rinse kaima rice or basmati rice in water a couple of times. Then soak rice grains in enough water for 20 minutes. Later drain the water and keep the soaked rice aside.(i have used basmati rice)
2

Heat ghee in a pan. Keep the heat to low or medium.Add ½ cup thinly sliced onions.Mix and sauté the onions till they turn crisp and golden.Remove all of the fried onions with a slotted spoon and keep aside.
3

In the same pan, add the cashews and fry till golden. Keep aside Next add 1 tablespoon raisins. When the raisins puff up, remove and keep aside.
4

To the same pan, add the whole spices – tej patta, cinnamon, cloves, green cardamoms. Fry on low heat till the spices splutter and crackle.Next add ½ cup of thinly sliced onions and sauté till they turn translucent.
5

Now add the soaked and drained rice.Season with salt as per taste. Gently mix the rice with the remaining ingredients.Add 3 cups water. Mix well.Cover the pan with its lid On a low heat.
6

Now simmer the rice till the water is absorbed and the rice grains are tender, fluffy and cooked well. Once done, gently fluff the rice.
7

Serve Neychoru garnished with the fried onions, cashews and raisins. Also garnish with some chopped coriander leaves. You can also serve Nei Choru with a coconut based vegetable curry or any dal.
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