Kaima rice/ Jeeraka samba rice – 1 cup
Cloves – 3
Cardamom – 3
Cinnamon – a small piece
Bay leaf – 1
Salt- to taste
Boiling water – 2 cups
Ghee/ oil – 2 tbsp or as required.
Onion – 1 small, sliced finely
Cashews & raisins – 5-10, each
Jeera Samba rice is used for making Ghee rice. Clean and Soak rice for 10 minutes and drain the rice and keep aside.
Heat a heavy bottomed vessel, add 2 tbsps ghee and allow it to melt.You can also add 1 tbsp ghee and 1 tbsp oil. Once hot, reduce flame, add washed and wiped cashew nuts and saute till golden brown and remove. Add washed and wiped raisins and saute for a few seconds and remove. Keep aside the cashew nuts and raisins. In the same vessel, add the sliced onion and saute till the onions are caramelized. or remove some onions to a non stick pan and keep on roasting till they become brown be careful that they won't get burnt. Remove the onions and keep aside.This is used for garnishing.
In the same cooking vessel, add a tbsp of ghee and once hot, add the cardamom, cinnamon, cloves and bay leaf. Allow to splutter. Add sliced onions and saute till they become soft. Add the drained rice and saute on low flame for 10 mts. You should continously stir or if not, see to it that it won't get burnt. Rice should get roasted well and when dropped from spoon should give a dried sound. only if the rice is roasted well after cooking rice will not stick to each other.
Keep 2 cups of water for boiling in a separate pan.Add this boiling water to the roasted rice. Also add salt. Reduce flame to low, place lid and cook till the rice is soft.Open the lid and stir in between. When all water get reduced stirr and remove from stove.
Nei choru/ Ghee rice is ready....... While serving garnish with roasted onions, cahews and raisins....
Ghee rice tastes excellent with varutharacha chicken curry,Chicken stew, vegetable stew, curd salad ,cocunut chutney and Papad...Ready for a polling???.:)Recipe Courtesy: Mrs.Prassana Sugathan (Amma)