Posts Tagged Rice dish

Kerela/Malabar style Ghee Rice or Neychoru

Neychoru is rice fried with spicies in ghee. It is a semi Biriyani made in Malabar/ Kerela. I love to eat neychoru with gravy meat curry like Goat or Chicken curry. But this can also be served with vegetarian curries. Neychoru is a Malayalam word meaning ghee rice. Ney means ghee and Choru means rice in Malayalam.

Ingredients for Cooking Neychoru or Ghee Rice:

  1. Basmati rice 2 cups
  2. Water 4 cups
  3. 1 Onions
  4. Garlic Paste 1/2 tsp
  5. Ginger paste 1 tbp
  6. Ghee 4 tbsp
  7. Cinnamon sticks 2 inches long
  8. Cardamon 4 pcs
  9. Black Pepper Powder 1/4 tsp
  10. Chillies cut into pieces 2
  11. Bay leaves/Tespatta 4 -5 leaves
  12. Sarso 1/4 tsp
  13. Jeera 1/4 tsp
  14. Salt as desired
  15. Fresh Coriander Leaves

For Garnishing Neychoru or Ghee Rice:

  1.  Raisins 1/4 cup
  2. 2 Onions
  3. Cashew nuts 1/4 cup
  4. 4 tbsp ghee/oil

Method for Cooking Neychoru or Ghee Rice:

  1. Thinly slice the onions.
  2. Rinse and cut the Coriander leaves into small pieces.
  3. Break the Cinnamon stick into smaller pieces.
  4. Grind the cardamons in a mortar.
  5. Rinse the rice, drain the water and keep it aside.
  6. Heat the ghee in a cooker and splatter in sarso, let it spout.
  7. Add sliced onions, jeera, cinnamon, cardamon, ginger paste, garlic paste, black pepper, bayleaves and chillies. Stir while frying, fry till onions are slightly brown.
  8. Add the washed rice, salt, coriander leves and stir.
  9. Add 4 cups of water stir and close the cooker lid.
  10. Let the neychoru cook till rice is tender.

Method for preparing Garnishing for Neychoru or Ghee Rice:

  1. Thinly slice the Onions.
  2. Heat ghee and fry the sliced onions till brown.
  3. Take out the onions and fry the cashews till slightly brown.
  4. Take out the cashews and fry the Raisins.
  5. Sprinkle the fried onions, Cashews and raisins over the cooked neychoru.
  6. Mix the neychoru and serve with gravy meat.

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Fried Rice (Fiji Indian Style)

This recipe of fried rice below is different from the Chinese Fried Rice. This fried rice is usually made with the leftover rice to make the meal interesting. Its adding some flavor to the leftover boring rice, to make food more tastier.

Ingredients for making Fiji Indian Style Fried Rice:

  1. Leftover cooked rice (enough to serve approximately 2 people)
  2. Garlic and Ginger Paste 1 tsp
  3. Salt to taste
  4. Oil/Ghee or Butter 2 tbsp
  5. 1 Onion

Method for making Fiji Indian Style Fried Rice:

  1. Separate the grains of rice (it should not be sticking to each other).
  1. Cut the onion into long thin slices.
  2. Heat the Oil.
  3. Add Onion and Garlic in hot oil and stir.
  4. When Onion starts to get light brown, add the Rice.
  5. Sprinkle Salt and stir.
  6. Cook this for about 3 to 5 minutes and serve with Curry.

I like this rice with dhal, chutney and some side dishes. I have seen some people adding few seeds of Sarso and Jeera in step 4.

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Biryani (biriani)

Chicken Biryani

Chicken Biryani

Biriyani for 8 people.

Ingredients:

  1. Basmati Rice (Biriyani Rice) 4 cup
  2. Chicken  1.5 kg
  3. Cinnamon (Karuva patta 5 grams)
  4. Cloves (Grampu – 20)
  5. Cardamom (Elaichi – 15)
  6. Pudina leaves ( 5 cloves)
  7. Dhanya leaves
  8. Dhanya powder (1/2 teaspoon)
  9. Mircha powder (1 teaspon)
  10. Turmeric powder (1/2 teaspoon)
  11. salt (to taste)
  12. Onions 4

Granishing

  1. Kismis
  2. Cashew Nut
  3. Onion 2
  4. Oil (2 tablespoon)

Method:

  1. Soak the rice in water for 1 hour.
  2. Slice the Onion and tomato and keep separately.
  3. Heat oil in a pan.
  4. Add cinnamon, cloves & cardamom and stir.
  5. Add sliced onions (4) & fry till slight brown.
  6. Add dhanya powder, mircha powder & turmeric powder and stir.
  7. Add sliced tomatoes and keep stirring till tomatoes turn somewhat dry.
  8. Add pudina leaves and stir.
  9. Add a cup of water to the mixture and stir.
  10. Put the chicken in a pressure cooker or a thick bottom vessel and add the above mixture.
  11. Cook till the chicken is well cooked.
  12. Once the chicken is cooked add rice and water.
  13. Cook till the rice is tender.
  14. Transfer the dish into a serving bowl, garnish it and serve with salad.

Garnishing:

  1. Slice 2 onion as thin as possible and deep fry till golden brown. Take the fried onion and keep separate.
  2. Fry the Kismish & cashew nut in the same oil.
  3. Serve with salad.

This recipe was been supplied to me by my kunjechi, Susan.

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khichidi

Ingredients:

  1. 1 cup Moong dal
  2. 1/4 Cup Toor Dal
  3. 1 Carrot
  4. 2 Tomatoes
  5. 1 Potato
  6. Garlic Paste 1/2 tsp
  7. Ginger Paste 1/4 tsp
  8. 1/2 Onion sliced
  9. Tumeric 1 tsp
  10. Salt to taste
  11. Sarso 1/4 tsp
  12. Jeera 1/4 tsp
  13. 2 cups Rice
  14. 4 1/2 cups water
  15. Ghee 2 tbsp
  16. Curry leaves (few pieces) (aka tespata)

Method:

  1. Soak Moong dal and Toor dal in hot water for about 10 minutes or till you prepare other items.
  2. Use a vegetable peeler to take off the skin from carrot and potato, Rinse it and cut it into small pieces.
  3. Rinse the Tomatoes and Cut it into pieces.
  4. Rinse the rice and keep it aside.
  5. Heat ghee in a pressure cooker.
  6. Add Sarso and a few pieces of onion, when sarso starts to pop, add Jeera, curry leaves, garlic paste and ginger paste.
  7. When onion starts to get brown, add all the other ingredients and stir well.
  8. Close the lid and let it cook.

Note:

  1. I use Hawkins Futura pressure cooker, I stitch it off when the whistle starts to blow at a consistent pace. And the food inside cooks while the pressure escapes from inside.
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    Vegetable Palau

    Ingredients:

    1. Rice 2 cups
    2. Salt
    3. Jeera
    4. Methi
    5. Sarso
    6. Palau masala/ Garam masala
    7. 1 tsp Roasted Jeera Powder
    8. 1 onion sliced
    9. Garlic paste 1 tbsp
    10. Ginger paste 1/2 tbsp paste
    11. Butter 100 grams
    12. Curry leaves 6 -10 pieces
    13. Lewang 2 – 4 pieces
    14. Elachi 3 – 5 pieces
    15. Dhalchini 2 -4 pieces (1 cm each)
    16. 3 medium sized Potatoes
    17. 3 Carrots
    18. 3 Tomatoes
    19. 1 cup Fresh Green peas/garden peas (matar)
    20. 1/2 Cup fresh green long beans
    21. 4 cups water

    For Garnishing: Coriander leaves rinsed and cut into small pieces.

    Method:

    1. Peel  the potatoes, rinse it and cut it into 1cm cubes.
    2. Peel the carrots, rinse it and cut it in small cubes.
    3. Rinse the tomatoes and cut it into very small pieces.
    4. Cut the long beans into small pieces.
    5. Pour the 2 cups of rice in a bowl, rinse it nicely, drain all water and keep it aside.
    6. Heat butter and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso, elachi, lewang and dhalchini and stirr.
    7. After a few seconds add garlic and curry leaves. Fry this till garlic is light brown.
    8. Add the washed rice and stir.
    9. Add  masala, chillies, remaining garlic paste and all the chopped vegetables and water stir this well.
    10. Let this cook till rice is tender and add jeera powder and mix well.
    11. Cut the remaining butter in small pieces and pour it over the palau and let it melt.
    12. Sprinkle the coriander leaves and serve with tamrin or tomato chutney.

    Notes:

    Some People spell palau as pulau, palaoo, pulao, pulav etc.

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    Chicken Palau

    Palau in Fiji is a very special dish, it is cooked during special events like Weddings, Birthdays, Christmas, New Year  or for a special guest. Chicken Palau recipe is an authentic Indo-Fijian dish.

    Meat Palau is prepared by cooking the meat curry first and than cooking the rice in spices, when rice is half way cooked, the cooked meat is added to the rice portion.  This is than cooked together. Palau looks somewhat like Chicken Fried Rice (in western countries) or Biriyani (in India)  its more closer to Biriyani because of the similar type of spices used.

    Palau can be cooked with Chicken, Goat, Lamb or even Beef. All the meat mentioned can be cooked using the recipe below, the only difference will be to substitute the Chicken with Goat, Lamb or Beef. The only thing that differs between Chicken Palau and other meat Palau is that chicken meat is more tender therefore, it will need lesser cooking time than Goat, Lamb or Beef.

    Ingredients for Cooking Meat:

    1. 1 kg chicken
    2. Salt
    3. Jeera
    4. Methi
    5. Sarso
    6. Masala
    7. 1/2 Onion sliced
    8. Garlic paste 1 tbsp
    9. Ginger 1/4 tbsp paste
    10. Water 4 cups
    11. Oil
    12. Lewang
    13. Elachi
    14. Dhalchini
    15. Curry leaves 4 -5 pcs
    16. Masala 2tbsp

    Ingredients for the rice:

    1. Rice 2 cups
    2. Salt
    3. Jeera
    4. Methi
    5. Sarso
    6. Palau masala/ Chicken masala
    7. Coriander Powder
    8. Roasted Jeera Powder
    9. 2 onion sliced
    10. Garlic paste 1 tbsp
    11. Ginger paste 1/4 tbsp paste
    12. Butter 100 grams
    13. Curry leaves 10 pieces
    14. Lewang 2 – 4 pieces
    15. Elachi 3 – 5 pieces
    16. Dhalchini 2 -4 pieces (1 cm each)

    For Garnishing: Coriander leaves rinsed and cut into small pieces, add this when the Chicken Palau is cooked and you are about to take it off the stove.

    Method for cooking Chicken Palau:

    1. Cut chicken in curry size pieces and rinse it.
    2. Heat oil and pour in methi, after a few seconds add a few pieces of onion, ginger, jeera, sarso and stirr.
    3. After a few seconds add garlic, lewang, elachi, dalchini, , coriander powder and curry leaves. Fry this till garlic is light brown.
    4. Add chopped meat,  salt and mix this well.
    5. Cook till meat is tender.
    6. Rinse the rice and keep it aside.
    7. In another pot heat half the butter and pour in methi, after a few seconds add onion, ginger, jeera, sarso, curry leaves, elachi, lewang and dhalchini and stirr.
    8. After a few seconds add garlic and curry leaves, chicken masala, coriander powder. Fry this till garlic is light brown. Add the rice and fry this for 2 minutes and add hot water and salt. Let this cook till rice is half cooked and most of the water has disappeared.
    9. Add the cooked chicken and mix well.
    10. Let this cook till rice is tender and add jeera powder and mix well.
    11. Cut the remaining butter in small pieces and pour it over the chicken palau and let it melt.
    12. Sprinkle the coriander leaves and serve chicken palau with tamrin chutney or tomato chutney or salad.

    Notes:

    1. Some People spell Chicken palau as pulau, palaoo, pulao, pulav etc.

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