Perfect Ghee Rice Recipe – South Indian Wedding Style Nei Choru Recipe

1) Wash and soak rice for a good 30 mins
2)Roast the drained rice well in oil so it is coated with oil and gets dry with no water content.
3)Now add in the ground masala and toast it well so the rice gets nicely coated with the masala. It will take around 5 to 7 mins.
4)Add the required amount of water content.
5)Cook it just for 1 whistle, and put the whole cooker over a  tawa on low heat for 15 mins so the rice gets cooked to perfection.

Follow these steps to get the perfect ghee rice

Oil – 1/4 cup
Cardamom / Yelakai – 6 crushed
Black Cumin Seeds / Shahi Jeera – 2 tsp
Brinji ilai / Pandan Leaves – 2
Basmati Rice – 2 cup
Coconut Milk – 2 cups
Water – 1.5 cup
Salt to taste
Green Chillies – 2 slit


For Grinding:
Coriander Leaves – 1/2 cup
Mint Leaves – 1/2 cup
Green Chillies – 3
Ginger – 5 inch peeled
Garlic – 10 cloves peeled
Cloves / Krambu – 10
Cardamom / Yelakai – 10
Cinnamon / Pattai – 2 stick

For Topping:
Oil for deep frying
Ghee – 3 to 4 tblspn
Cashews a handful
Raisans a handful
Onion – 2 large sliced thinly
Curry leaves a big handful
Coriander leaves a big handful
Mint Leaves a big handful


Method:

Wash and soak basmati rice for 30 mins. Grind all the ingredients to a smooth puree, set aside.

Heat 1/4 cup oil in a pressure cooker, add in cardamom, cumin and let them sizzle.

Now add in drained rice and fry it for 6 to 7 mins till the rice is nicely toasted. 

Add in the ground masala and fry it for few mins so the masala is nicely coated with rice.

Now add in coconut milk, water, salt, green chillies and mix well. Bring it to a boil, simmer the flame, cook covered for 1 whistle, then put the pressure cooker over a tawa and let it cook on very low heat for 15 mins. 

When the rice is cooking, make the topping. Heat oil for deep frying, add in cashews and fry till golden, now add in onions and fry till golden as well. Remove it and set aside. 

Now add in curry leaves and fry till golden, drain and set aside.

Now add in coriander leaves and fry till golden, drain and set aside.

Add in mint leaves and fry till golden. Drain and set aside.

Once the rice is cooked, open it and fluffy it lightly. Now spoon this in a large bowl and let it cool lightly, now add the fried things over the rice and fluff it up.

Serve with any curries.