Ghee Rice/ Neychor

Recipe No: 45

Growing up this used to be ‘the rice’ my mother used to make for all the special occasions. We all at home totally adored this. I love to eat this without any sides and I should say, it tastes better the next day. 

Ingredients                                             Serves 6 Adults

• Basmati rice……………………..3 cups
• Whole Spices……………………10 Cardamom, 10 Cloves, 2 Star Anise and 4 1" Cinnamon sticks
• Water……………………………….6 cups
• Ghee………………………………..4 Tablespoons
• Salt…………………………………..3/4-1 Tablespoons (according to your taste)
• Cashew nuts and Raisins ….4 Tablespoons each
• Thinly Sliced Onion…………..1 Cup
• Oil for deep frying Onions (at least 1 cup)

Method of Preparation

1. Wash and drain the Basmati rice properly.
2. In a hot pan add two tablespoons of Ghee and fry the Cashew nuts, when it starts to brown on the edges add the raisins and fry till it is plumped. Remove this and keep aside for later use.
3. To the remaining Ghee, add Whole Garam Masala and fry till fragrant.
4. Add the rice and mix for a minute and add water. (Use water at room temperature.)
5. Add the salt, cover it and let it boil. Once boiled, lower the temperature to minimum and let it cook.
6. In the mean time in another pan heat the oil and deep fry the onions.  ( I mix the Onions with 1/2 teaspoon of cornflour just before dropping it in the oil. This will reduce the amount of oil absorbed by the onions…I learned this from vahrehvah.com.) When golden brown remove this and drain the excess oil by keeping it on a paper towel. Instead of deep fried Onions you can also use sauteed onions.
7. When the level of the water in the rice is reduced to the level of the rice, add fried Onions, Cashew nuts, Raisins and the rest of the Ghee on top of the rice, cover it again and let it cook until all the water is absorbed.
8. When the water is absorbed, switch off the flame, fluff it once and keep the rice covered for 30 minutes before serving.

 

Make it, enjoy the deliciousness and 

serve it to your family with love…