Ghee Rice and Chicken Stew

Rich and tasty Neychoru(Ghee Rice) and Chicken Stew

Ghee Rice (Neychoru)
Ingredients (Serves 3 to 4 people)

Biriyani rice/ Basmathi rice: 3 Cups
Cinnamon Stick : 1 inch
Cardomom: 4 -5
Salt
Ghee: 3 - 4 Table Spoon
Oil: 3 - 4 Table Spoon
Water: 6 Cups

Lemon: 1
Onion: For Garnish
Cahewnuts: For Garnish
Raisins: For Garnish

Cooking time: 30 to 35 minutes
Method

Wash the rice and strain off all the water well.
To a pan, add 3 table spoons of ghee and 3 table spoons of oil.
Add cardamom and cinnamon to it
Now add rice and fry the rice till it starts to pop.
Take double ratio of water to rice.That is, for 1 glass of rice, 2 glass of water.
Boil water and pour it to rice
Add salt to taste and squeeze a lemon to it.
Stir well and cook rice in low flame.
For garnishing, fry onion, cashew nuts and raisins in ghee and add to rice

Chicken Stew

Ingredients (Serves 4 to 5 people)

Chicken: 500gms
Potato :1/2 Cup
Onion: 2
Green Chilly: 7 - 8 (increase if you want to make it more spicy)
Ginger Crushed: 1 Table  Spoon
Black Pepper Crushed : 1 Tea Spoon (increase if you want to make it more spicy)
Cinnamon – 1  - 2 piece

Cloves – 3Thin
Thin Coconut milk: 11/2 Cup (taken second time)
Thick Coconut milk: 1/2 Cup (taken first time)
Curry leaves
Salt
Coconut Oil : 1 Table Spoon

Cooking Time: 20 to 25 minutes
Method

To a pan, add Chicken, Potato, Onion, Green chillies, Cinnamon, Cloves and Crushed Ginger
Add thin coconut milk and salt and cook well
Once cooked, add thick coconut milk and curry leaves
No need to boil after adding the thick coconut milk.

Let it heat in low flame.
Add the crushed black pepper and mix well
Switch off the flame, pour coconut oil and close the lid and keep aside for some time

Note
To make the stew more rich and thick you can add a table spoon of cashew nut paste also