Preparation Time : 20 minutes
Cooking Time : 15 to 20 minutes
Serving : 8 members
Description
Ghee rice . Nei choru as we call it at home. Midly flavoured rice with whole spices and ghee which is the center piece at home other than biriyani whenever we have guests or a good occasion to celebrate. Nei choru is always served with mutton or chicken kurma , onion raitha (thayir chutney) dalcha (sambhar made with mutton bones and fat) and any dry or gravy dish made with mutton or a chicken and finally a Dessert which is a payasam for sure. This menu is a typical authentic ravuthar menu for a feast at home. Nei choru is served mainly for lunch but every household do eat the left over for dinner as well. At my in-laws place in case they have a lot of left over for the next day morning too. They mix the dalcha , korma and rice together adding little tamarind extract and salt to taste. Then they heat this mixture until heated well and serve pipeing hot. They call this as ithee vacha choru.
Ingredients
Ingredients | Quantity |
|---|---|
| basmati or jera sala rice | 1 litter ( 5 1/4 cup , jera sala rice is used authenticly ) |
| ghee | 3/4 glass |
| coriander leaves | few chopped |
| ginger garlic paste | 2 tablespoons |
| cloves | 4 |
| cinnamon | 4 |
| cardamom | 4 |
| green chillies | 3 slit |
| onions | 2 sliced |
| curd | 3 tablespoons |
| sugar | 1/4 teaspoon |
| salt | to taste |
| whole cashew nuts | 2 tablespoons |
| rose essence | 1 drop |
| water | 1 3/4 litters |
Method
- Wash and soak the rice in water .
- Heat ghee in a pressure cooker , add cinnamon , cloves , cardamom , sliced onion . Fry to translucent .
- Top with ginger garlic paste and fry to crisp . Pour the water along with curd , salt , sugar , coriander leaves , green chillies , cashew nuts , rose essence and bring to boil .
- Add washed rice and toss well and pressure cook for 1 whistle and simmer for 10 minutes .
- Switch of the flame and once the whistle settles down . Serve hot .
