GHEE RICE WITH GREEN PEAS

     

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.
     This recipe of Ghee Rice is a simple combination of Nei Choru and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. I love recipes which need little time for preparation.  The best about this recipe is that it is a simple reminiscent of Biryani.  I love a whiter looking Ghee Rice with Green Peas, so most of the time I do not add Raisins or Fried Onions.
     I usually cook Ghee Rice with Green Peas in a Rice Cooker.  It can also be cooked in Pressure cooker.  Allow it to cook for a whistle in high flame and then lower the flame and cook for 10-12 minutes. The Rice Water Ratio - 1: 11/2 Cups suits well for both the methods.  But cooking in a Sauce Pan is more flexible.


Cuisine - Malabar (Kerala), Sri Lanka
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes

HOW TO COOK GHEE RICE WITH GREEN PEAS

INGREDIENTS :

Basmati Rice - 2 Cups
Green Peas - 1/2 Cup
Onions - 1 No.
Green Chillies - 5 Nos.
Ginger Garlic Paste - 1 Tbspn
Cashew Nuts - Few
Coconut Milk - 1 Cup
Water - 2 Cups
Ghee - 3 Tbspns + 1 Tbspn
Salt - To Taste
Coriander Leaves - Few
Mint Leaves - Few
Spices :
Cinnamon (1" Stick) - 2 Nos.
Cloves - 5-6 Nos.
Cardamoms - 3 -4 Nos.
Bay Leaves - 2 Leaves

METHOD :

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Heat Ghee in a pan, fry the Cashew nuts and keep them aside.
• In the same pan fry, the ingredients mentioned under 'Spices' for a while in a very low flame.
• Add Onions and Green Chillies to the above and saute until onions turn translucent.
• Add Ginger-Garlic paste and saute until they are aromatic.
• Add Green Peas and stir well.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes in a very low flame.
• Pour in the coconut milk, water, salt and mix well.
• Allow it to boil.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed and the rice is well cooked.
• Allow it to cool for few minutes.
• Add One tbspn of Ghee to the cooked rice and fluff  it up.
• Garnish it with Mint, Coriander Leaves and fried Cashew nuts.
• Serve Ghee Rice with Green Peas hot with any kind of vegetarian or non-vegetarian curries.
• Ghee Rice with Green Peas goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
• Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Ghee Rice with Green Peas.
• Ghee Rice with Green Peas can be served along with Dry side dishes like Tandoori Chicken or Chicken Tikka, Chicken 65, Gobi Manchurian.
• Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Ghee Rice with Green Peas.
  

NOTES:

• Can substitute half the amount of ghee with oil.
• Can also add Raisins and fried onions, as garnish.
• Adding Green Peas, Mint and Coriander Leaves are totally optional.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.

    *Kaima/Jeerakasala rice is a short grain rice, commonly used in Malabar area (some parts of Kerala in South India) for making biriyani and ghee rice. This rice makes their Biriyanis unique.It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice instead. If the rice is old enough then the perfect Rice Water Ratio would be 1:11/2.  But some quality of rice requires only 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.