Simple and super flavorful Nei Soru recipe with detailed step-wise pictures. Quick and easy one pot recipe Ghee Rice recipe!
I am taking a quick break from my Sourdough experiments to share yet another most requested recipe on my Instagram since a week. Last weekend, as a part of Sunday lunch ritual, I made Nei Soru and Soya Chunks chukka. I lost track of the number of people who requested both these recipes on DMs. Now I don’t wish to keep any of you waiting for my recipes but given how this lockdown situation is demanding 100% more work from each one of us, I am trying my level best to share recipes as humanly soon as possible here. I appreciate all the patience (and the urgency) most of you have and I really really appreciate all the trust you put in my recipes. So, yes! I will keep sharing my recipes as long as I keep cooking in my kitchen.
Getting back to the Nei Soru recipe, Nei means Ghee and Soru means Rice in Tamil and this is a no-brainer Ghee Rice recipe. I have heard my husband talk about the most amazing Nei Soru and Mutton roast that he has been fortunate to taste in his Muslim friends’ houses (having studied in a Muslim minority Engineering college). I have personally never tasted Ghee rice before but based on what he told me, I imagined it being very similar to my Thengai Paal Sadham. I decided to use Seeraga Samba variety of rice, that’s native to Tamilnadu to make it. Having left with nothing but meal maker or soya chunks, I made a simple chukka (dry masala curry) to go with it and I must say that the meal was simply the bestest I have ever made! This will be regular fixture in our Sunday lunch combos 🙂
How to make Nei Soru | Ghee Rice –
(1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml)
Detailed step-wise picture recipe of making Nei Soru | Ghee Rice –
First soak washed Seeraga Samba rice in a cup of water for 15-20 mins. We need the rice to be soft and plump, so soaking helps.
In a heavy bottomed pan, heat 2 tsp oil and 1 tsp ghee. Add whole spices – cloves, cardamoms, cinnamon, dried bay leaf. Let them fry for a few secs.
Add finely sliced onions, slit green chillies. Fry them on low flame for 10-12 mins.
The onions should turn light golden brown and crisp up around the edges. Now add ginger garlic paste and fry for a couple of minutes until there is no raw smell.
Add the water from soaked rice along with salt as needed.
As the water begins to slowly boil, add thick coconut milk.
Next add the chopped mint leaves. Check for salt and let it come to a slow boil.
Add the soaked rice, mix well and cook it covered for 10-12 mins on low flame.
As there is no more liquid and the rice seem cooked, switch off the heat but keep it covered for another 5-7 mins. Gently fluff up the rice and drizzle the remaining 1 tsp ghee on top.
- This recipe depends on how well the onions are cooked, don’t undercook or overcook them. Also use 2 large onions for a flavorful rice.
- You can use all ghee instead of a mixture of ghee & oil.
- To make coconut milk, I used 3 tbsp of ready to use coconut milk powder in a cup of warm water. You can extract fresh coconut milk by grinding 1 cup of fresh coconut with 1 cup of water. Strain the milk and use the coconut residue in other gravies.
- You can also add/fry whole cashews along with whole spices for a richer version.
Reach out to me at firstname.lastname@example.org! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart