Tuesday, 5 November 2013

Irachi Choru (Chicken Rice)

The recipes which comes in magazines used to catch my attention right from my school days. This is one such recipe. This came in the Ramadan special edition of a Malayalam magazine. We have made this 3-4 times at home. Frankly I am not sure why this is not called biriyani, I can't make out the difference. There must be some reason behind the name :). What's in a name, it tasted yummm!!!

There are slight variations to the quantity of the ingredients given here from the original recipe.

1/2 kg Chicken - cut into medium size pieces
1/2 kg Basmati Rice or Jeera rice
3 onions- sliced
6 green chilies - slit
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes -chopped
2 tbsp coriander powder
2 tbsp chilly powder
1/2 tbsp turmeric powder
1 tbsp garam masala
Curry leaves - 2 stalks
1/4 cup coriander leaves - chopped
1/4 cup lime juice
1 stick cinnamon
2 cloves
1/4 cup shallots - thinly sliced
Salt to taste


  • In a pan heat a little oil and saute the onions.
  • Add the ginger-garlic paste and stir well. Add the chopped tomatoes and saute well.
  • Add the chilly powder, turmeric powder and coriander powder and mix well.
  • Add the chicken pieces and stir well, the paste should coat the chicken completely.
  • Heat oil in another big pan. Saute the sliced shallots, curry leaves, cinnamon, cloves.
  • Add half tsp turmeric powder to this and add the rice. Fry for 5 mins.
  • Add the chicken masala to the rice and mix well.
  • Add enough water (1.5 cup water for 1 cup rice) and salt to taste and cook (If using pressure cooker, cook until 1 whistle and switch off the flame).
  • Add garam masala, lime juice and coriander leaves to the cooked rice and mix well.
  • Keep closed for 5 mins.
  • Serve with raitha.

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