Neichoru
Aromatic Malabar cuisine ghee rice made with jeeragashala rice is a festival lunch treat. Try out this fragrant non-spicy rice topped with fried onions and roasted cashews. Make it with a korma, papadam, salad and pickle to enjoy the tastiest meal of your life.
Equipment
- instant pot
Ingredients
to cook the rice
- 1.5 cup Raw rice kaima/ jeeragashala
- 3 cups drinking water
- salt to taste
- 1 tbsp ghee / clarified butter
- 2 bayleaves
- 3 green cardamom (crushed)
- 1 inch cinnamon stick
- 1 inch fresh ginger root (pounded)
- 3 cloves
for the garnishes
- 3 tbsp ghee / clarified butter
- 1 large red onion (Sliced thin)
- 2-3 tbsp cashew nuts
Instructions
- Use a moist cloth and clean the rice by rubbing on it.
- Into a pressure cooker, add the tbsp of ghee and add the spices into it.
- As the spices roast and add the rice and mix it well.
- Once the rice is well coated add the salt and water and cook the rice.
- Set for rice to cook in the instant pot.
- Meanwhile, in a separate pan add the three tbsp ghee and bring it to heat.
- Add the sliced onion, on medium heat roast till the onion is translucent and golden brown.
- Now add the cashew nuts and roast them.
- Once this is ready set aside till the rice is cooked
- Release pressure naturally for the rice and fluff it well with a fork. Add half of the roasted onions and cashew nuts and mix well.
- Transfer into a serving dish and garnish with the rest of the roasted onions.
- Serve warm. If serving later keep covered and warm.
Tried this recipe?Let us know how it was!