Nei Chor (Malabar Ghee Rice)

For Garnish
Ghee
Onions
Cashew nuts
Golden raisins

2 tbsps
2 big-sized, sliced
A handful or more, as you prefer
A handful or more, as you prefer

Kaima rice
Water
Salt

Ghee
Cinnamon
Green cardamom
Cloves
Bay leaves
Jeera
Onions

2 cups
4 cups
Enough such that the water to which it is
added is salty
3 tbsps
2 inch stick, broken into smaller pieces
6
6
2
1 tsp
2 big-sized, sliced

To prepare the
rice

1. Wash the Kaima rice and keep aside.

To prepare the garnish
1.
2.
3.
4.

In a thick-bottomed vessel, heat 2 tbsps of ghee.

Fry the cashew nuts till light brown. Drain and keep aside
Fry the raisins till light brown. Drain and keep aside
Fry the onions till brown (make sure to not burn it!). Drain and keep aside.

To prepare the rice

1.
2.
3.
4.
5.
6.

Add ghee to the same vessel

When the ghee is hot, add all the spices but the jeera.
Once the spices have fried well, add the jeera and fry.
Add the sliced onions and fry till brown.
Add water.
Add salt. Taste the water to check that it is slightly saltier than needed. This

will ensure that the rice is adequately seasoned.

7. Bring the water to a rolling boil.
8. Add the rice.
9. Increase the flame. When the water, with the rice, starts to boil again, reduce
the flame to low and cover and cook the rice for twenty minutes.
10.In twenty minutes, all the water will be absorbed and the rice will be cooked.
11.Stir the rice well and top it with the garnish.

12.Serve hot with chicken stew, papadam and pickle.