I am doing an A-Z Tamil cuisine recipe marathon this month. We are half way through and have arrived at the alphabet N. For this I didn’t have to think a lot. I decided upon this ghee flavoured simple rice that is served with spicy kurma. Nei is ghee in Tamil and choru is rice. So the rice tempered with lots of ghee is called as nei choru. This is so rich with the addition of cashew and raisins. And it is best when served hot. Even if it is cool, reheat it while serving as ghee tastes great only when hot.
I prepared nei choru in an open pan. You can also pressure cook this but vary the proportion of water accordingly. Though I have used water to cook rice, an even richer version uses coconut milk. It is quite heavy and so I avoided using coconut milk. But if you are ,making it for a party, then use coconut milk instead of water. The rice will definitely be the centre of attraction.
Rice – 2 cups
Salt -to taste
Cinnamon – 1″ stick
Bay Leaf – 1
Star Anise – 2
Cumin Seeds – 1 tsp
Cashew Nuts – 3 tbs
In a pan add 1 tbs of ghee and add the spices.
When they crackle, add in washed and drained rice and sauté until it slightly changes colour.
Add water and salt and cook until 90% of water is absorbed by the rice.
In a separate pan heat remaining ghee and roast cashew and raisins.
Add it to the rice.
Cover the rice with aluminium foil and place the lid on top.
Cook on low flame for 5 minutes.
Now heat a cast iron tawa for 5 minutes.
Place the pan on it and reduce heat. Cook for 10 more minutes.
Serve it hot with kurma of your choice..