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Ghee rice or Neychoru (version 2)

June 18, 2011 By Manjooo M Leave a Comment

Vayanadan kaima- 2 cups cleaned washed and drained
Onion – 1 medium sliced
cloves – 3 nos
cardamam- 2 nos
Cinnamon stick 1 inch piece – 2 nos
Mace – 1
Bay leaf – 1
Ghee – 2 tbsp + 1 tsp
Water – 4 cups
cashewnuts – 1/4 cup
raisans – 1/4 cup

You have to,
1. Boil water with salt, bay leaf and mace and keep aside.
2. Heat ghee in a deep thick bottom or non stick sauce pan in medium to low flame
3. Add cloves , cardamom and cinnamon sticks. saute for 1 min
4. Add the sliced onions and saute continuously till it turn translucent. make sure it doesnt burn.
5. Now add rice and saute for 2 min. Add water.
6. Close with a lid and cook till it is done. It should take 10-15 min. Remove it from stove
7. In a small non stick pan, 1 tsp ghee roast the cashew nuts and raisins
8. Add this to the rice and mix slowly so that the cashes spread evenly.

9. Serve with chicken or mutton gravy.

Filed Under: Rice

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Thank you for stopping by Scoopoflove.com . I am Manju! Cooking is one of my passion and I am a part time food blogger. Here you could find a collections of recipes which I have tried...click here →

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