- ▢1.5 cups kaima rice (seeraga samba rice) or basmati rice or 300 grams
- ▢4 tablespoons ghee (clarified butter)
- ▢12 to 15 cashews
- ▢1 tablespoon raisins
- ▢1 cup thinly sliced onions
- ▢1 tej patta (indian bay leaf)
- ▢1 inch cinnamon
- ▢3 cloves
- ▢3 green cardamoms
- ▢3 cups water
- ▢salt as required
- ▢some coriander leaves for garnishing (cilantro leaves)
- Rinse 1.5 cups kaima rice (seeraga sambar rice) or basmati rice [300 grams] in water a couple of times. Then soak rice in enough water for 30 minutes. Later drain the water and keep aside.
- Heat 4 tablespoons ghee in a pan.
- Add ½ cup thinly sliced onions.
- Mix and begin to sauté the onions on a low to medium flame till they turn crisp and golden.
- Remove all of the fried onions with a slotted spoon and keep aside.
- In the same pan, add 12 to 15 cashews and fry till golden.
- Remove with a slotted spoon and keep aside.
- Next add 1 tablespoon raisins. When the raisins puff up, remove and keep aside.
Making Nei Choru ( Ghee rice)
- To the same pan, add the whole spices – 1 tej patta, 1 inch cinnamon, 3 cloves, 3 green cardamoms. Saute till the spices splutter.
- Next add ½ cup of thinly sliced onions and sauté till they turn translucent.
- Then add the rice.
- Season with salt as per taste. Gently mix the rice with the remaining ingredients.
- Add 3 cups water. Mix well. Check the taste of the water and it should taste slightly salty. If not, then add some salt.
- Cover the pan with its lid. On a low flame simmer till the water is absorbed and the rice is cooked.
- Once done, gently fluff the rice.
- Serve the rice by adding some coriander leaves, fried onions on it