Ghee Rice/Neychoru

You need,
1. Vayanadan kaima/Basmati rice – 2 cups
2. Ghee/Butter – 2 tbsp
3. Onions – 1 medium
3. Ginger-Garlic paste – 1 tbsp
4. Cinnamon – 2 inch piece
5. Cloves – 4
6. Cardamom – 2
7. Fennel Seeds – 1/2 tsp
8. Star Anise – 1
9. Bay leaves – 2
10. Water – 4 cups
11. Salt – to taste

For Seasoning,
Ghee/Butter – 2 tbsp
Cashews – 1/2 cup
Raisins – 1/4 cup
Onion – 1 sliced thinly

I used vayanadan kaima for ghee rice. For the real taste of ghee rice it is better to use vayanadan kaima

You have to,
1. Wash the rice and drain the rice and keep aside.(If you are using basmathi rice, soak for 15 minutes to half an hour. )
2. Heat 2 tbsp ghee in a deep pan add in fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise.
3. Saute for 2-3 minutes.
3. Add onions and saute until translucent.
4. Now add the ginger garlic paste and saute for few seconds
5. Add the drained rice to the pan and stir fry for 4-5 minutes.
6. Add water to the pan along with salt and mix well. Bring it to a boil.
7. Reduce heat to medium low and cover the pan with a lid.
8. Cook till it is done. It will take around 10 minutes
9. Switch off the stove and keep the rice covered for few more minutes.
Fore seasoning,
1. heat 2 tbsp ghee in another frying pan and add onions and fry till golden brown.
2. Drain the fried onions and keep aside
3. On the remaining ghee add cashews and raisins.
4. Saute until cashews are lightly brown and the raisins become plump. Drain and keep aside.
5. Add half of the fried cashews, raisins and shallots to the cooked rice and mix gently and garnish the remaining
6. Serve hot 🙂 😛