Ghee Rice Recipe.
Ney Choru, also known as Ghee Rice, is a traditional pulav recipe that originated from the Malabar district of Kerala. To prepare this dish, the long grain Basmati rice is cooked in boiling water that is infused with ghee and whole spices, creating a delightful aroma and flavour. This dish is typically served hot with pappadam and spicy non-veg gravies. Ney Choru is a vital part of Malabar cuisine and is often served during weddings and other festivals.
Equipment
- Strainer (to drian out the excess water from the soaked rice)
- Bottom vessel to cook the pulao
Ingredients
- 2 Cups Basmati Rice Soaked for 30 mins and Drained
- 1 Nos Onion Sliced
- Whole Spices – Bay Leaf, Star Anise, Cloves, Black Peppercorns, Cinnamon
- Lemon Half
- 4 tbsp Ghee
- Salt as per taste
Instructions
- Ingredients
- Grab a container and add approximately four tablespoons of Ghee to the bottom.
- To infuse the flavours of the spices, turn the gas flame to low and add the whole spices.
- First, roast the ingredients until they become aromatic. Then, add sliced onions to the mixture.
- To cook the onions, use low heat until they become pinkish and translucent.
- To prepare the onions for the ghee rice, fry them for 1-2 minutes. Be careful not to let them turn brown, as this will affect the colour of the rice. Once cooked, the onions should be pinkish or translucent in appearance.
- To make this recipe, add 4 cups of water. Since we used 2 cups of Basmati Rice, we need to use twice as much water, which is a 1:2 ratio.
- To boil the water, place it on high heat and wait until it reaches a full boil.
- Please add a sufficient amount of salt to the water.
- The water will begin to boil once a certain amount of time has passed.
- Once the water comes to a boil, add the pre-soaked rice to it.
- Once you have added the rice, mix it well and then add the lemon juice. Be sure to remove any seeds from the lemon before squeezing it.
- Thoroughly mix the salt and lemon juice into the water for even distribution. Add additional salt if necessary.
- The rice is boiling nicely on high heat.
- Lower the heat to a low flame and cover the dish with a lid to continue. Let it cook for 15 minutes.
- After 15 minutes, check the rice. If there is still water, let it cook for an additional 2-3 minutes.To prevent the long-grain rice from breaking, it's best to avoid stirring it constantly while cooking.
- The ghee rice is now ready to be served while still hot.
- To add some extra flavour, top it off with fried onions, cashews, and fresh coriander leaves before serving it hot.
Video
Notes
- The rice should be of good quality and soaked in water for 30 mins and drained – resulting in non-sticky and fluffy rice.
- When we cook the rice, do not keep stirring it continuously to avoid breaking of rice.
- The water portion should be twice the rice quantity; for 1 cup of rice, 2 cups of water is required.
- Lemon Juice helps get grainy and non-sticky rice; hence it's essential to add lemon juice while boiling the rice.