Friday, 21 March 2014

Ghee rice/ Neychoru

For all Talassery biriyani preparation we first prepare ghee rice then the masala. Likewise I prepared ghee rice so many times while preparing biriyani and shared with you. I think in all ghee rice preparation I didn’t use so much ghee and didn’t tell detailed method. But in authentic ghee rice preparation we should have to add ghee so I am sharing detailed preparation method.

2 ½ cup kaima rice/ jeerakashala rice/ any biriyani rice
3 tbsp ghee
1-2 tbsp oil
2 onions (thinly sliced)
2 bay leaves
5 cloves
5 split cardamom pods
2 inch cinnamon stick
3 ½ cup water
1 ½ tsp lime or lemon  juice
Salt to taste
Some blanched almond (normally we use cashews for a change I used almond)
Some raisins

1)    Wash and drain the rice. Keep aside
2)   Melt ghee in a pressure at medium flame then add oil into it
3)   Add ¾th part of onion and fry well till become golden brown color
4)    Drain and keep aside
5)   Fry almond and raisins one by one. Drain and keep aside
6)   Add bay leaves, cinnamon stick, cloves and cardamom
7)   Once nice smell spread add onion and fry till it changes slight golden
8)   Add water and enough salt. Add lemon juice
9)   Once water started to boil add rice. Mix well and close the lid
10) Cook at low flame until first whistle comes
11)  Switch off the flame and keep 20 minute undisturbed
12) After 20 minute open the lid mix slowly
13) Transfer in a serving plate and sprinkle fried onion, almond and raisin
(If you are preparing in vessel try to use heavy bottom vessel and use 4- 5 cup water for cooking. The amount of depend on type of rice which you are using. For kaima and jeerakashala rice 4 cup is enough)

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