NEYCHORU,A MALABAR DELICACY...

INGREDIENTS

Basmati rice 2 cups
Water 4 cups
1 Onions
Garlic Paste 1/2 tsp
Ginger paste 1 tbp
Ghee 4 tbsp
Cinnamon sticks 2 inches long
Cardamon 4 pcs
Black Pepper Powder 1/4 tsp
Chillies cut into pieces 2
Bay leaves/Tespatta 4 -5 leaves
Jeera 1/4 tsp

Sugar 2 tbsp
Salt as desired
Fresh Coriander Leaves

For Garnishing Neychoru or Ghee Rice:
Raisins 1/4 cup
2 Onions
Cashew nuts 1/4 cup
4 tbsp ghee/oil

METHOD

Thinly slice the onions.
Rinse and cut the Coriander leaves into small pieces.
Break the Cinnamon stick into smaller pieces.
Grind the cardamons in a mortar.
Rinse the rice, drain the water and keep it aside.
Heat the ghee in a cooker and splatter in sarso, let it spout.
Add sliced onions, jeera, cinnamon, cardamon, ginger paste, garlic paste, black pepper, bayleaves and chillies. Stir while frying, fry till onions are slightly brown.Add some sugar.
Add the washed rice, salt, coriander leves and stir.
Add 4 cups of water stir and close the cooker lid.
Let the neychoru cook till rice is tender.

Method for preparing Garnishing for Neychoru or Ghee Rice:
Thinly slice the Onions.
Heat ghee and fry the sliced onions till brown.