Ghee Rice/Neychoru

For Cooking the Rice:-

Long grain Basmati rice – 2 cups

Ghee (Clarified butter) – 2 tbsp

Thinly Sliced Onions – 1 medium

Cinnamon (Patta) – 2 piece

Cloves (Grambu) – 4

Cardamom (Elakka) – 2

Fennel Seeds (Perum Jeerakam) – 1/2 tsp

Star Anise (Thakkolam) – 1

Bay leaves (Karuva Ela) – 2

Water – 3.5 to 4 cups (depending on the Basmathi Rice)

Salt – to taste

For Seasoning:-

Ghee (Clarified butter) – 2 tbsp

Cashews – 1/2 cup

Raisins – 1/4 cup

Crispy Fried Red Onions or Shallots (Store Bought) – 1/2 cup

(Alternatively, you can fry thinly sliced onions at home.)

Preparation Method:-

Soak Basmathi rice for 15 minutes to half an hour. Wash and drain the rice and keep aside. Heat 2 tbsp ghee in a deep pan and add fennel seeds, cinnamon, bay leaves, cardamom, cloves and star anise. Saute for 2-3 minutes till fragrant. Add onions and sauté until translucent. Add the drained rice to the pan and stir fry for 5-7 minutes until the rice begins to change colour. Add water to the pan along with salt and mix well. Bring it to a boil. Reduce heat to medium low and cover the pan with a tight lid.Cook for around 10 minutes until the rice is cooked and all water has been absorbed. Switch off the stove and keep the rice covered for another 8 -10 minutes.Meanwhile, heat 2 tbsp ghee in another frying pan and add cashews and raisins. Sauté until cashews are lightly brown and the raisins become plump. Drain and keep aside.Add fried shallots to the same pan and stir fry for 2-3 minutes. Add half of the fried cashews, raisins and shallots to the cooked rice and mix everything gently.Garnish the Rice with the remaining fried cashews, raisins and onions.