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| NEI CHORU - MALABAR GHEE RICE |
This delicious Malabar Cuisine will surely take you to the friendly shores from where this cuisine originated. Along with their colourful and vivid cultural traits, they treat us to the whole with their wonderful and unique dishes. It is commonly said that if we have to truly understand the bond of food and the love of the people of Malabar region, we have to visit the place disguised as a Son-in-Law visiting his wife's house. The long list of dishes trails around, taking versions and varieties on every visit, that they literally attack their son-in-law with their love and cuisine until the end. Unless, otherwise, you hail from a Malabar household it is truly difficult to understand the culture and all the more it becomes totally impossible to list out the never-ending dishes they cater.
Though a Malabari Biriyani tops the list of fame in Malabar Cuisine, I have always grown up hearing the combination of Nei Choru and Koyi(Chicken) Curry followed by Pathiri. Traditional Malabar dishes use Ghee(Clarified Butter), Egg, Dry Fruits and unique Spices generously in their dishes. Nei Choru or Malabar Ghee Rice is an ethnic combination of Rice, Spices, Dry Fruits and Nuts in an underlying creamy texture. The nature of the dish is in itself loaded with contradictions, though rich and spicy this sumptuous NEI CHORU is easily digestible.
The authenticity of the Nei Choru lies in the rice used, traditional Malabar Cooking uses Jeerakasala/Seerakasamba Rice for the dish. This rice is a small grain variety which has a pandanus nutty aroma similar to Basmati Rice. The Rice plays a major role in the texture of the dish and the unique garnish - Caramelized Onions gives an intense flavour to this Nei Choru.
Cuisine - Malabar (Kerala)
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
INGREDIENTS :
For Malabar Ghee Rice/Nei Choru:
Jeerakasala/Seeraka Samba Rice - 3 CupsGhee - 3 to 4 Tablespoons.
Onion - 2 Nos.
Green Chillies - 2-3 Nos(Optional).
Ginger Garlic Paste - 11/2 Tablespoons
Coriander Leaves - Few (Optional)
Mint Leaves - Few (Optional)
Water - 41/2 Cups
Salt - To Taste
Spices:
Clove - 5-6 Nos.Bay Leaf -3 leaves
Cardamom - 5-6 Nos.
Cinnamon 1" Stick - 3 Nos.
Star Anise - 1 Flower
To Garnish:
Cashew Nuts - 1/2 CupRaisins - 1/4 Cup
Caramelized Onions - 1/2 Cup
To Caramelize Onions:
Caramelizing onions is a simple method where thinly sliced Onions are slowly sautéed in Ghee/Oil until they are richly browned. It is a wonderful way to bring out the flavours from the Onions. When slow cooked for a long time on a perfect flame, the natural sweetness from the Onions and a few teaspoons of Sugar caramelize the Onions, making the result intense, sweet and wonderfully flavourful.Ingredients :
Onion - 3 Nos.Ghee - 2 Tablespoons
Salt - To Taste
Sugar - 1 Tablespoon
Method:
- Heat Ghee/Oil in a thick-bottomed pan over medium-high heat until the oil is shimmering.
- Add sliced Onions to the Oil and stir well until the slices are well coated with the Ghee/Oil.
- Spread the onions out evenly over the pan and let cook, stirring occasionally.
- Reduce the heat to medium or medium-low to prevent the onions from burning or drying out.
- After 10 minutes, sprinkle some salt & Sugar over the onions, which will help with the caramelization process.
- Sprinkle some water to avoid the onions from drying out.
- Cook for another 10 minutes, stirring occasionally.
- Lower the flame and cook accordingly.
- Once the Onions are browned and start to stick to the pan, switch off the flame.
- Caramelized Onions are ready to be served as a Garnish.
FOR NEI CHORU - MALABAR GHEE RICE
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| NEI CHORU - MALABAR GHEE RICE |
Method:
- Wash the Jeerakasala/Seeraka Samba 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 & Raisins on a low flame.
- Remove them from the Ghee and keep them aside.
- In the same pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
- Add finely chopped Onions and Green Chillies(Slit into two) to the above and sauté until Onions turn translucent.
- Add Ginger-Garlic paste and sauté until it turns fragrant.
- Drain the soaked rice and add it to the above.
- Fry this for 5-7 minutes on a very low flame.
- Pour in the Boiled 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 a few minutes.
- Finally, add One tablespoon of Ghee to the cooked rice and fluff them up.
- Garnish it with Mint, Coriander Leaves.
- Just before serving, Garnish the Nei Choru with fried Cashew nuts, Raisins and Caramelized Onions.
- Serve Nei Choru/Ghee Rice hot with any kind of vegetarian or non-vegetarian curries.
- Goes well with Mutton Kola Urundai Curry, Chicken Curry or Vegetable/Non Vegetarian Kurmas.
- Ennai Kathirikkai Kuzhambu or simple Dhal Curries also goes well with Nei Choru/Malabar Ghee Rice.
- Curries like Butter Chicken, Mutton Rogan Josh, Lamb Korma complements well with Nei Choru/Ghee Rice.
NOTES:
- Can substitute half the amount of ghee with oil.
- Adding Green Chillies, Mint and Coriander Leaves are totally optional.
- Adjust the number of green chillies to suit your spice preference.
- Can use Basmati Rice / any other long grained rice for this dish.
- Can substitute half the amount of Water with Coconut Milk for a rich version of Nei Choru/Ghee Rice.
*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 Tamil Nadu. 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.
