NEI CHORU - MALABAR GHEE RICE

      The Malabar Region flanked by the Arabian Sea and the Western Ghats, on the northern part of Kerala is a land rich in heritage, culture, trade and above all Cuisine. Malabar Cuisine has played an integral role in shaping and providing some of the most delicious and flavourful additions to Kerala cuisine. The flavour and aroma of Malabar dishes is the reminiscence of the rich culture treasured and handed over through generations without losing its originality.
     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 Cups
Ghee - 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 Cup
Raisins  - 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 

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.

NASI MINYAK - MALAYSIAN GHEE RICE

    Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine.  This Rice Dish is a cornucopia of flavour and colours.  Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange.  The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.  

    Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice.  Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine .  Usage of  Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

    Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee.  But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

    Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish.  What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk.   Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

    When I say Nasi Minyak, I got acquainted with this dish in Malaysia.  It is believed to have originated from Indonesia.  Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests.  As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking.  And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf.  In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts. 

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

• Ayam Masak Merah
• Beef Rendang
• Chicken Rendang
• Prawn Sambal
• Gulai Chicken
• Nyonya Chicken Curry
• Kapitan Chicken
• Acar Jelatah
  

 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes


For more recipes from INDONESIAN CUISINE, Click here...

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

 

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

 

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

 

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

• Clean and wash the rice until water runs clear or for 2-3 times.
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions 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 along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the Evaporated Milk & Water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave this on a very low flame for a few more minutes.
  
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
  

NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

• Clean and wash the rice until water runs clear or for 2-3 times.
  
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions 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.
• Transfer the above ingredients into a Rice Cooker.
  
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.

 

    

   

    5 Years of Blogging, 650 tried & tested recipes until the date and loads & loads of learning. That is what my life with Essence of Life - Food has bought along. I was able to nourish, create, bring up and make a long-lasting note of Wonderful memories, memories of food, recipes and food photographs. When I started blogging, I had never imagined that I would be able to re-create this number of recipes, sustain & keep my interest afresh for all these years. And my major challenge was taking PHOTOS for the blog. With my least... least... least patience I came up to terms with food photography, still an amateur...  And with a long-lasting hope that life is long enough that I can still learn it in the coming years.

 

    I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

 

And these 5 years have made me realize that the classic advice of  

        “Do something you love & you will never work a day in your life.” 

 

    For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

 

A SUNDAY SPECIAL LUNCH MENU

    Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

 

    Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

 

    When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass. 

 

    Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch. 

 

    These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

 

    And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai. 

 

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

• Ghee Rice with Green Peas

• Mutton Kola Urundai Kuzhambu/Curry 

• Mutton Kola Urundai Fry/Meat Balls
  

• Curd Onion Raitha/Vengaya Pachadi
  

 

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

 

    Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe.  So overall the whole Menu can be prepared within 21/2 to 3 Hours of time.  And if you get minced meat readily from the butcher or from frozen section the work gets easier.  Commonly Kola Urudai is prepared with minced Lamb/Mutton.  Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.  

Let's begin with making,

GHEE RICE WITH GREEN PEAS

GHEE RICE WITH GREEN PEAS

 

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.

     This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

 

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry.  Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it.  And also ensure that the sauteed mixture is moist free before grinding the ingredients.  Adding Roasted Gram Gram helps you to get a stiffer Meat Ball.  Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI KUZHAMBU

     Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe.  We can find numerous styles and variations of the same.  It is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  While adding these Meat Balls into the Curry, you don't need to fry them.  

 

MUTTON KOLA URUNDAI KUZHAMBU

 

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

 

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

 

    Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried.  Fried Meat Balls can be served as an appetizer.

    Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort.  An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...  

 

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

  

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

  

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

 

A SUNDAY SPECIAL LUNCH MENU

    Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever.  I have never skipped the combo.  The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good.  This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.

JEERA RICE

    Jeera Rice - is one of the simplest of all flavoured rice which can be cooked up within minutes. A perfect rice dish which serves best to be served for an elaborate meal or as a simple lunch.  Jeera Rice can be easily sneaked in for a Party Menu when you need to serve something as a Vegetarian Option.  This recipe needs very fewer ingredients & less cooking time.

    This is a Cumin flavoured  Rice. You would just need a good quality Basmati Rice for a perfect Jeera Rice.  Then, when it comes to spices all you need is Cumin Seeds, Bay Leaves, Cinnamon, Cardamom & Mace and a little Ghee/Butter. Simple ingredients and an easy recipe, but the taste and aroma of this Rice is amazing, appetizing and all the more satiating.

Jeera Rice pairs well with

• Moong Dhal Fry
• Chana Masala
• Paneer Matar Masala
• Dahiwala Aloo
  
• Zafrani Chicken Korma
  
• Chicken Tikka Masala
  
• Mutton Rogan Josh
• Lucknowi Lamb Korma
• Nawabi Egg Korma
• Kadai Egg Masala
  

Cuisine - North India
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

HOW TO COOK JEERA RICE 

JEERA RICE

 Jeera Rice can be prepared in two ways.  

METHOD 1:

    The first method which I commonly use while make Jeera Rice is cooking the Rice with spices first. Then tempering the Rice with Cumin/Jeera & green chillies and then garnishing the Jeera Rice with coriander leaves to finish of the dish. This is the most common method and this is how it is prepared in restaurants. In this method, the Rice is cooked al dente and then the excess water is drained off. So Rice Water Ratio is not a concern in this method.

INGREDIENTS:

To Cook Basmati Rice:

Basmati Rice - 2 Cups
Cinnamon(1" Stick) - 1 No.
Cloves - 2-3 Nos.
Green Cardamoms - 3 Pods
Black Cardamom - 1 No.
Mace - a small strand
Salt - To Taste
Water - as required 

 

For Tempering:

Ghee - 3 Tbspns 
Cumin Seeds(Jeera) - 2 Tspn
Green Chillies 4-5 Nos.
Coriander Leaves - Few

METHOD:

To Cook Basmati Rice:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
  
• Boil the water and add all the spices mentioned under for "To Cook Basmati Rice." 
• Let the Vessel be big enough to hold both Rice & water.
  
• Drain the soaked Rice.
• Carefully add Soaked Rice along with a dash of Salt into the boiling Water.
• Cook until the Rice is done.
• Drain the excess water from the cooked rice, pouring it out into a colander.

For Jeera Rice:

• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the cooked Basmati rice and gently mix it.
  
• Fry this for about 5-7 minutes on a very low flame.
• Add another tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

 

METHOD 2(ONE POT METHOD):

JEERA RICE

 

INGREDIENTS:

For Jeera Rice:

Ghee - 3 Tbspns
Cumin Seeds - 2 Tspns
Cinnamon(1" Stick) - 1 No.
Cloves - 2-3 Nos.
Green Cardamoms - 3 Pods
Black Cardamom - 1 No.
Mace - a small strand
Green Chillies - 4-5 Nos.
Basmati Rice - 2 Cups
Water - 3 Cups
Salt - To Taste

For Garnishing:

METHOD:

• Wash the Basmati Rice until the water runs clear.
• Soak the rice for 20 minutes.
• Once soaked, drain and discard the water.
• Drain it through a fine meshed colander and keep it aside.
• Meanwhile, boil 3 Cups of Water and keep it aside.
  
• Heat 2 tablespoons of Ghee in a pan & splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
  
• Add all the spices mentioned under "For Jeera Rice," and fry it on a very low flame until aromatic.
  
• Then, add finely chopped Green Chillies to the above and sauté it for a while.
  
• Now add the soaked Basmati rice and gently mix it.
  
• Pour in 3 Cups of Boiling Water to the above.
  
• Add salt and give a quick stir.
  
• 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 few minutes.
• Add One tablespoon of Ghee to the Jeera Rice and fluff  it up.
• Garnish it with finely chopped Coriander Leaves.
• Serve Jeera Rice with preferred vegetarian or non-vegetarian curries of your choice.

NOTES:

• Can substitute half the amount of ghee with oil.
• Splutter Cumin seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds, which will totally spoil the taste of Jeera Rice.
• Can add fried Cashew Nuts, as garnish.
• Adjust the number of green chillies to suit your spice preference.
• Can use Basmati Rice or any long grained raw rice for this dish.