Ney Choru ~ Ghee rice

1. Wash the rice thoroughly. Soak for 30 minutes, drain the water completely and keep it aside.
2. Blend together the ginger, garlic, green chilli with little water and make a fine paste. Set aside.
3. Heat 3 tablespoon of ghee in a big pan and fry ¼ of the sliced onions until golden brown. Transfer to a paper towel.
4. Add in the remaining ghee, fry cashews until slightly golden in color. Transfer to a paper towel.
5. Fry raisins, transfer to a paper towel. Add in the whole spices and fry for few seconds.
6. Add in the remaining sliced onion and saute till the onion become translucent.
7. Add in the ginger-garlic-green chilli paste and fry until the raw smell disappears.
8. Now add the rice and fry for 5-7 minutes in medium heat, stirring continuously.
9. Pour water, add salt and combine well. Set heat to high. When the water starts to boil, simmer and cover the pan with a tight lid and cook for 20-25 minutes or until the rice is done and all the water is absorbed.
10. Once the rice is done, add in the chopped coriander leaves and combine well.
11. Garnish with fried onions,cashew nuts and raisins. Ghee rice is ready.
12. Serve warm with Nadan Mutton curry, Spicy Chicken curry etc.

Tips:

• If you feel the rice is not cooked enough, add ¼ cup of hot water. Close the pan with a tight lid and cook again for 4-5 minutes on very low heat.