🇮🇳 Indian Vegetarian

Neychoru

Name: Neychoru
Prep time: 27 min
Cook time: 40 min
Total time: 67 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, thinly sliced Onion; 2, slit Green Chili; 3 tbsp Ghee; 1/2 tsp Turmeric Powder; 2 cups, rinsed and soaked 20 minutes Basmati Rice; 1 tsp Whole Garam Masala Spices; 1/4 cup Cashews

🇮🇳 Indian

Kerala ghee rice, the base that makes every Malabar curry shine. The centrepiece format: spiced rice that needs nothing else on the table. A bowl of plain yogurt and pickled onions is all it wants.

Prep 27 min Cook 40 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, thinly sliced
Green Chili2, slit
Ghee3 tbsp
Turmeric Powder1/2 tsp
Basmati Rice2 cups, rinsed and soaked 20 minutes
Whole Garam Masala Spices1 tsp
Cashews1/4 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Rinse the basmati rice in three changes of water and soak 20 minutes; drain well so the grains fry, not steam.
2
Warm the ghee and drop in the whole spices; the moment they sizzle and perfume the kitchen, add the onions.
3
Brown the onions properly, stir in ginger garlic paste, then bloom the powdered spices in the fat.
4
Tumble in the ghee, let it soften in the masala, then add the rice and toast it for two minutes, stirring.
5
Pour in hot water (1:1.5 for biryani-style, a little less for pulao), add salt, bring to a boil and cook covered on the lowest flame till the water is gone; rest 10 minutes, then fluff with a fork.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made