Chicken rice recipe – Irachi choru

INGREDIENTS

• 1 kg chicken cut into small pcs
• 1 tbsp coconut oil
• 2 medium onions sliced
• 2 green chillies slit
• 1 small pc ginger pounded
• 4 cloves garlic pounded
• 2 medium tomatoes chopped
• 2 tbsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp fennel powder
• 1/2 tsp garam masala powder
• Salt to taste
• 1 tbsp ghee
• 1 bay leaf
• 1 cinnamon
• 2 cardamoms
• 3 cloves
• 6-8 peppercorns
• 2 cups basmati rice
• 2 cups water
• Coriander leaves for garnish

METHOD 

• Wash and drain the chicken, set aside.
• Wash and soak the rice for 30 minutes. Drain and set aside.
• In a saucepan, heat oil. Sauté onion with chillies and a pinch of salt till wilted.
• Add ginger and garlic and sauté till raw smell is gone.
• Add tomatoes and cook till mashed.
• Add the spice powders from coriander to fennel and cook for a couple of minutes.
• Add the chicken and give a good stir. Sprinkle in the garam masala powder.
• Cook on low flame till it releases stock and is 80% done.
• Meanwhile, in a bigger pan, heat ghee. Briefly fry the whole masalas. Add the drained rice and saute till crisp.
• Add the water with salt and cook on low flame till the water is absorbed by the rice.
• Add the rice into the cooking chicken and stock and mix well. Cook on closed lid on the lowest flame for another 15 minutes or till completely cooked.
• Serve hot garnished with coriander leaves