Nei Choru | Neychoru Recipe (Kerala Style)

Preparation

1. Rinse kaima rice (seeraga sambar rice) or basmati rice in water a couple of times. Then soak rice grains in enough water for 20 to 30 minutes. Later drain the water and keep the soaked rice aside.
2. Heat ghee in a pan. Keep the heat to low or medium.
3. Add ½ cup thinly sliced onions.
4. Mix and begin to sauté the onions on a low to medium heat till they turn crisp and golden. 
5. Remove all of the fried onions with a slotted spoon and keep aside.
6. In the same pan, add 12 to 15 cashews and fry till golden.
7. Remove with a slotted spoon and keep aside.
8. Next add 1 tablespoon raisins. When the raisins puff up, remove and keep aside.

Making nei choru

1. To the same pan, add the whole spices - tej patta, cinnamon, cloves, green cardamoms. Fry on low heat till the spices splutter and crackle.
2. Next add ½ cup of thinly sliced onions and sauté till they turn translucent.
3. Then add the rice.
4. Season with salt as per taste. Gently mix the rice with the remaining ingredients.
5. Add 3 cups water. Mix well. Check the taste of the water and it should taste slightly salty. If not, then add some salt.
6. Cover the pan with its lid. On a low heat simmer till the water is absorbed and the rice grains are tender, fluffy and cooked well.
7. Once done, gently fluff the rice.
8. Serve Neychoru garnished with the fried onions, cashews and raisins. Also garnish with some chopped coriander leaves. You can also serve Nei Choru with a coconut based vegetable curry or any dal.