Chicken rice recipe – Irachi choru


  • 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


  • 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

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