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Saturday, 27 April 2013

SPECIAL GHEE RICE/ NEYYCHOR BY BAKING


SPECIAL GHEE RICE/ NEYYCHOR BY BAKING

INGREDIENTS

Biriyani or jeera rice – 3 cups

Cloves – 6
Cinnamon – 2" piece
Cardamom – 6

Coconut milk – 6 cups, from 1 coconut
Ghee – 3 tablespoons

Oil - ¼ cup

Lime juice - ½ a lime's juice

Big onions sliced – 2

Saffron – a pinch dissOlved in 1 tsp milk

 Salt – to taste

TO GRIND TO A PASTE


Dry red chillies – 4
Coriander powder – 1 tsp

Ginger, garlic paste – 1 tsp
Small onions – 10

Cumin Seeds - ½ tsp
Cloves – 4
Cinnamon – 1” piece


preparation


 Grind ingredients to a fine paste.

 Mix it with the coconut milk, strain and keep aside.

Heat a pan and saute ingredients cloves, cinnamon, cardamom  in ghee

Add the rice and fry till it is slightly brown.

Add the coconut milk and salt to taste. Cook till done.

Heat a pan and fry the sliced onions in oil and keep aside.

Grease the bottom of a vessel with ghee.
Transfer the rice to the vessel sprinkling lime juice over it.

Add the saffron.

Cover the rice with a wet cloth. Bake in an oven 350F for 30 minutes.

Garnish with fried onion. Serve hot.