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DISH NAME : NEI CHORU (GHEE RICE)
Preparation Time : 20 minutes
Cooking Time : 30 minutes
Baking Time : 10 minutes
Description
1) In the Malabar region of kerala, a small thinner variety of rice called Kaima is used to make biryani and ghee rice. This rice does not require soaking before cooking. The flavor and fragrance of kaima is totally different from basmati.
2) Raisins are dried grapes. In European countries, "raisin" is used for the dark-coloured dried grape while "sultana" is the golden-coloured dried grape.
Ayurvedic Note
1) Ghee and rice, both are sweet in taste and cold in potency.
2) Ghee rice increases kapha
3) Helps in proper bowel movements.
4The spices used in ghee rice helps in digestion and absorption.
Note
1) If kaima is not available, use good quality aged basmati rice.
2) I used black seedless raisins, you can even use golden sultanas.
3) I added about half the qty. of fried onions while cooking rice and hence rice had a brownish tinge but was tasty.
4) The spices, specially pepper corns help in the digestion of ghee rice.
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