Neychoru / Ghee Rice

Ingredients:

 Biriyani rice – 1 cup
Thinly sliced onion – 1/4 cup + 1/4 cup
Ghee – 1.5 tbsp
Cinnamon -  2 half inch sticks 
Cardamom – 2 – 3 
Cloves – 6 – 7
Fennels – 1 pinch
Bay leaf – 1
Cashews, raisins – 2 tbsp each
Boiling water – 1.5 cups

Method:

• Soak the rice in enough water for 30 mts. Drain and keep aside. Boil 1.5 cups of water with enough salt. 
• Heat ghee in a pan at medium heat. Fry the raisins and cashews until golden brown and drain. 
• Add 1/4 cup thinly sliced onion and fry until brown. Drain on to a paper towel. Set aside.
• Add more ghee to the pan if required. Fry the whole spices until fragrant.
• Add thinly sliced onion and saute until its raw smell is gone. 
• Add the rice and fry for 1 – 2 minutes. Then add the boiling water. Cover and cook until the rice is done. 
• Garnish with cashews, raisins and fried onion.