Flavoured rice or Ghee rice is cooked rice where spices are added to give a distinct flavour with ghee being the primary ingredient. Spiced rice is common among the people of Kerala, especially Malabar region, Tulunad region of Karnataka and in other parts of South India.
Varieties of flavoured rice
- Pulav or biryani
- Chitranna, rice sautéed with ground nuts, turmeric, oil, mustard seeds and dry chilli.
- Bisi bele bath, rice sautéed with vegetables and chilli powder.
- Ghee rice, rice sautéed in ghee along with chilli, mustard seeds.
- Jeera rice, rice sautéed with ghee or oil along with cumin seeds.
It is seen in other parts of India and Asia too in some variation. It is called ‘neyita nuppu’ in Tulunad region (Udupi-Mangalore) and ‘neyichoru’ in Malayalam.
- 1,1/2 cup rice,washed and soaked for1/2 hours
- 3 cups water
- 1 tablespoon oil
- 2 cloves
- 2 sticks of cinnamon
- 3/4 pods of cardamom
- 1 teaspoon salt
- Heat oil in a saucepan
- Add cardamoms, cinnamon and cloves
- Whenthey splutter, add water and salt and bring to boil
- Add the drained rice
- Simmer on very low heatfor 10-15 minutes until the liquid is absorbed
- Cover with the lid and leave on low heat for 2-3 minutes only to buildup steam
- Turn off the heat and leave on warm cooker top for 20-25 minutes without opening the lid or place in warm oven for 1/2 an hour at 160°C (Gas Mark 3 or 325°F)