Nei Choru is another one of the traditional Muslim dishes made during special occasions. This was what my mom used to make during most weekends back home. It is a quick and easy dish, but that does not in any way affect its grandeur. It definitely belongs to the group of those royal dishes such as Biryani and Pulao. The flavor of the ghee and the spices makes it all the more regal. The flavor was filling up the place so much, that my son was climbing up on a bar stool to see what was cooking!
Serves 4-5 people
|Basmati Rice||- 1 1/2 cup|
|Oil||- 1 tbsp|
|Cinnamon||- 1 - 2" stick|
|Onion||- 1 small size (around 0.35lb - sliced)|
|Ginger Garlic Paste||- 1 1/2 tbsp|
|Green Chilly||- 1 big (sliced of round)|
|Water||- 3 cups|
|Ghee||- 2 tbsp + 1 tsp|
|Salt||- to taste|
|Raisins||- 1/2 a handful (optional)|
|Cashew nuts||- 1/2 a handful (optional)|
1. Soak the rice for around 30 minutes and drain it.
2. Heat oil in a pan and add cinnamon, cloves and cardamom to the oil and saute for a minute. You could use ghee instead of oil as well.
3. Add the Onions and saute until transparent.
4. Add ginger-garlic paste and saute until the raw smell is gone.
5. Add the green chillies and saute for another minute.
6. Add the water and salt and let it boil.
7. Add 2 tablespoons of ghee when the water starts to bubble.
8. Add the drained rice to the boiling water.
9. When the water is almost evaporated, turn off the stove and close the pan with a lid and let it rest for 15-30 minutes.
10. Fry the cashews and raisins in the remaining 1 tsp of ghee until the raisins are plump.
11. Garnish the ghee rice with the fried cashews and raisins. You could also fry some onions and garnish.
This aromatic ghee rice goes well with most all curries, be it Vegetarian or Non-Vegetarian. Bring in a Raita, Pappadam and pickle to the table and you are ready for a perfect feast.