NEY CHORU

(GHEE RICE)

This dish is a very popular & simple dish…… Very easy to prepare and is normally cooked for special occasions…… Goes very well with spicy chicken/mutton/vegetable dishes.

INGREDIENTS : 2 cups Basmati/Jeerakasala rice, 2-3tbsp ghee, 2-3 onions, 4 cups water, salt to taste.
Whole spices : 2-3  1″cinnamon, 1 star anise, 4-6 cloves, 4-6 cardamoms, few black pepper corns, 2 bay leaves.
For garnishing : Few cashew nuts, few raisins, 1-2 onions.

DIRECTIONS : Wash the rice thoroughly & soak for at least half an hour……. Heat ghee….. Stir fry cashewnuts & raisins separately and keep aside…… Stir fry sliced onions in the same ghee with little salt till golden brown……. Keep aside.

Drain rice…… Heat ghee…….. Add whole spices….. Sauté….. Add sliced onions & stir fry till slightly pink….. Now add the drained rice & salt…..Sauté till rice becomes translucent……. Mix in half of fried cashewnuts, raisins……. Add water……. Cook till rice is done & water is completely absorbed…… Garnish with fried onions and remaining fried cashewnuts & raisins……… Serve hot.

NOTE : One can add ginger-garlic-green chilli paste & lemon juice to spice up the dish.

KURUMULAKU KOZHI

(PEPPER CHICKEN)

This recipe is a quick & easy Chicken dry roast….. A bit on the spicy side but very delicious & flavoursome ….. Goes very well with rice, Ney Choru (ghee rice), appam,etc….. Since it is dry, can also be served as starter.

INGREDIENTS : 1kg chicken, 8-10 onions, 8-10 cloves garlic, 1 lemon, 4 red chillies, crushed black pepper, 2 1″cinnamon sticks, salt to taste, oil.

DIRECTIONS : Marinate chicken with black pepper powder, salt & lemon juice…..

Keep aside for at least half an hour……. Heat oil….. Add sliced onions & sauté till lightly browned…… Add in garlic cloves, red chillies, cinnamon & salt…… Sauté till the mixture turns golden brown…… In the meantime, heat oil in another pan….. Add marinated chicken in batches and lightly brown on high heat……

Now add the browned onion mixture to the chicken…… Add in crushed pepper & salt according to taste….. Cover & cook over low heat till chicken is tender and nicely coated with onion mixture……

Serve hot with Ney Choru…..

NOTE : If curry leaves are used, add them at the end of roasting to get proper flavour of the leaves…….Can use slit green chillies instead of red chillies….. Chicken with bones is preferable….. Chicken pieces with skin will taste even better as the skin becomes crisp on frying…… Must use freshly crushed pepper for proper flavour.