Sometimes even a simple thing can punch loads of flavor. That is the case with this simple looking dish. It is a rice preparation of South India popularly known as Ney Choru or ghee rice.
Basmati Rice: 2 Cups
Ghee: 4 tsp
Onion: 1 sliced
Ginger (Grated): 1 tsp
Water: 3 ½ cup
Salt: to taste
Lemon juice: ½ tsp
Raisin: 2 tsp
Cashew Nuts (Broken): 3 tsp
Fried Onion: 1 1 tsp
Green Chilly: 1 spliced
Ingredients for Garam Masala:
Cinnamon: 2 “x 2 pieces
Bay Leaf: 2
Wash the rice in water and drain the water.
Heat 2 tsp of ghee in a pan. Fry the cashew nuts in the ghee till it becomes crispy. Add raisin. Mix and transfer to a dish.
In the same pan, add all the ingredients listed under garam masala and roast for 30 seconds.
Add onion sliced and green chilly. Fry till the onion becomes translucent.
Add the rice and fry till all the water evaporates and the rice becomes dry.
Boil water in a pressure cooker; add rice, remaining 2 tsp of ghee, and lemon juice to the boiling water. Continue cooking without lid until the water evaporates. Add 2 tsp of the roasted cashew nuts and raisin.
Close the lid with weight valve and leave for 2 minutes in low flame. Turn off the flame. Allow it to cool for 10 minutes with the lid on.
Remove the lid, transfer the rice to a serving bowl and garnish it with the balance cashew nuts and raisin. Also, add the fried onion.
Serve with potato wafers and your favorite curry or sabzi!