Sunday, 8 December 2013

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.

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