Sunday, February 28, 2010

Biriyani neychoru (Ghee rice)

Wondering what sort of a name this is... ? Actually, this one s my version of ghee rice alias neychoru as we keralites say it, which has been promoted by everyone of my family members n guests.. So, this one s exclusively for u..

Basmati / Biriyani rice : 1 kg
Onion : 3-4 big ones sliced in small square pieces
Black pepper powder : 1/2 a teaspoon
Turmeric powder : 1/4 a teaspoon
Biriyani or bay leaf : 2 nos.
Ghee : 100 g
Coconut oil : 2-3 tablespoons
Salt - 1 teaspoon or as much required to taste
Water : Double the quantity of rice; Here, we have taken 4 cups of rice hence, 8 cups of water.

Shallots :15-20 nos.
Ginger : 2 inch piece
Garlic : 15-20 pods
Green Chilly : 10-15 nos
Coarsely grind the above 4 ingredients and keep aside.

Cloves : 1 no.
Cardamom : 2 pods
Cinnamon : 2 inch piece
Grind all 3 items together finely after slightly heating them in a pan.

To garnish,
Roasted cashews: a handful.
Golden raisin: 10-15 nos.
Onion: 2 nos. sliced across finely.
Pudina leaves 

Now, are you all ready? Alright, lets get started!

First of all, wash the rice very well and keep aside for half an hour or more. Take a heavy bottomed pan and pour 3 spoonfuls of coconut oil. While it gets heated, put the coarsely ground ingredients ie, shallots, ginger, garlic and green chilly and saute them till the raw smell goes off. Add the cinnamon, cloves and crushed cardamom and saute for 2 seconds. Now, put the sliced onions and 1/2 a teaspoon of salt, reduce the flame and cover the pan and cook. Check in between and saute till the onion becomes so soft and transparent. When its done, add 1/2 a teaspoon of black pepper powder and cut bay leaves and saute and cook covered for 1 minute.

Add 8 cups of water (double the amount of rice as said earlier) and then add drained rice and check the water for taste; and add salt as required. Here, one thing which u need to keep in mind is that only if u add slightly more salt than is normally required will it be accurate, after the rice gets cooked. Now, cover and cook in low flame for 20 mins. In between, u may open and check whether the rice has got completely cooked. If it has and still there is water, open and cook. The 20 minutes time limit wouldn't be appropriate for all sort of rices. Hence, its advisable to check in between and saute without the rice gettin broken. Now, if required u may pour a bit of biriyani essence or pineapple essence which u can buy from supermarkets for that intoxicatin aroma!But Im sure, that won't be required though since the bay leaves would've already served the purpose!

Now, in this 20 mins, you gotta take another small pan, put some ghee, and put the cashew nuts and saute for less than a minute or as soon as the cashews gets slightly brownish. After taking them off, saute the raisins till they blow up to the size of a grape. Take those off too and put the finely sliced onions and fry till crisp or slightly brownish. Now, come back to the rice and check for the water to get absorbed completely. Pour that ghee to the rice and fluff it gently; spread the cashews, raisins and fried onion over it. U may put pudina or cilantro over it to garnish... and now....... YOU ARE DONE!!!

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