Ghee Rice (Neychoru)
Ingredients:
Jeera rice - 2 cups
Water - 3 cups
Onions - 1 large (thin slices)
Cinnamon - 1 stick
Cloves - 5 nos
Salt - to taste
Ghee - 4 tbs (for cooking)
Garnishing:
Cashew nuts - 15 nos (roasted in ghee)
Raisins - 20 nos (roasted in ghee)
Onion - 1 small (fry to golden brown)
Preparation:
- Wash rice, drain well and keep aside.
- Pour ghee in a rice pot and heat on medium flame.
- Add cinnamon, cloves, onions to the ghee and saute till onions are translucent.
- Now add the washes rice and and saute for 2 to 3 minutes (make sure the rice is not broken)
- Add water to the rice and salt to taste.
- Close lid and let rice cook for 10 mts on low flame.
- Once done, garnish rice with golden fried onions, cashew nuts and raisins.
- Serve hot with malabar chicken curry.
Note:
- Water measurement: When cooking in a rice pot the ratio will be 1 cup rice to 1 ½ cup of water (1: 1 ½ ratio). On cooking in a rice cooker the ratio will be 1 cup of rice to 2 cups of water (1:2 ratio).
- Take care while sauteing the rice in ghee, the rice should not break into half.
Malabar Chicken Curry
Ingredients:
Chicken - 500 - 800gms
Onions - 1 nos (medium size)
Green chilli - 2 nos (slit in half)
Garlic - 2 pod (chopped)
Ginger - 1 small piece (chopped)
Tomato - 1 nos (big- cut into long slices)
Potatoes - 1 nos (big - cut cube size)
Curry leaves - handful
Turmeric powder - ¼ tsp (a pinch)
Garam masala powder - 2 tbs
Black peppercorns - 2 tbsp (crushed)
Coconut milk - 2 cups (first milk)
Cashew paste - 5 tbs (soak cashew in lukewarm water/milk and grind)
Cardamom powder -1/4 tsp to garnish
Coconut Oil - 2 tbs
Salt - to taste
Water - if required
Preparation:
- Pour oil in a kadai, when hot add ginger, garlic, green chillies, curry leaves and saute.
- Add onions and saute well till translucent. Add turmeric powder and garam masala powder and saute well.
- Now add the tomatoes and saute for a minute. Add potatoes and chicken pieces and mix well.
- Add the coconut milk, black pepper, curry leaves, salt and cook the chicken with lid on for 10 to 15 mts on low flame (once the potatoes are cooked, it means chicken is cooked). Add water if required.
- When chicken is cooked, add cashew paste and let simmer for 2 mts with lid open.
- Take off flame and garnish with cardamom powder and curry leaves. Serve hot with Ghee rice or chapati or bread.
Note: Spice and salt can be adjusted according to taste.
