Description
Nei Kichadi Pooni is a specific variety of rice meticulously selected for its exceptional ability to absorb fats and flavors, particularly ghee (clarified butter), which is referred to as “Nei” in Tamil. This characteristic makes it the ideal choice for preparing the rich and aromatic dish known as Nei Choru or Ghee Rice. When cooked, each grain remains distinct and becomes infused with the taste of ghee, spices, and cashews, resulting in a fragrant and indulgent meal. This rice is a cornerstone of celebratory feasts and special family dinners, offering a simple yet profoundly satisfying culinary delight.
Benefits of Ponni Boiled Rice
- Delicious Taste With Curry.
- Best Quality Throughout The Year.
- Long and slender rice
Cooing Method
1 cup rice (Ramajeyam Nei kitchadi Ponni Boiled Rice).
2.5 cups of water.
Method
Wash the rice and soak it in some water for 30 minutes.
Use a five-liter pressure cooker.
Add soaked rice and 2.5 cups of water.
Close the cooker and place it in high flame.
Wait till steam comes out from the valve and then place the weight.
Let it cook for 3 whistles and remove from the flame.
Set it aside for at least 15-20 minutes so that the pressure comes down.
Tips
You can add more water and give 2 more whistles if you want the rice to be more soft and mushy.
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