Nei Choru

Coconut Milk Rice or Nei Choru, as we normally call it, is a unique yet special dish, cooked during festival days. However, this dish has grown to be a favorite and is cooked almost every week in my home. My kids enjoy the rich flavor rendered by Coconut Milk and Ghee. Serve with a Non-Veg Gravy and call it a day.

Ghee + Oil - 4 tbsp.

Cinnamon - 2 sticks

Clove - 4

Cardamom - 2

Bay Leaf - 1

Onion - 1, sliced

Green Chili - 3, sliced

Ginger Garlic paste - 2 tsp

Raw Rice / Basmati Rice - 2 cups, washed and soaked in water for 30 min

Coconut Milk - 2 cups

Salt

Lemon Juice

Cilantro

Heat ghee and oil in a pressure cooker. Temper cinnamon, clove, cardamom, and bay leaf for 30 seconds.

Sauté onion and green chili until the onion turns translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add the soaked rice and stir well until the masala coats all kernels of the rice.

Add in coconut milk along with 2 cups of water. Season the water with the required salt.

Cook closed for 3 whistles or on medium heat for 10 minutes followed by 5 minutes on simmer.

Once the pressure is released in the cooker, gently fluff the rice and squeeze lemon juice on top of it.

Garnish with cilantro.