SPECIAL GHEE RICE/ NEYYCHOR 

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.

HEAT GHEE  IN A VESSEL

TRANSFER THE RICE TO THE VESSEL SPRINKLING LIME JUICE OVER IT.

ADD THE SAFFRON.

ADD 6 CUPS OF WATER AND COOK TILL WATER DISAPPEARS

GARNISH WITH FRIED ONION. SERVE HOT.