Malabar Dum Choru (Rice)

15- Dum ChoruPin

 

Rice is an Indian staple. I don’t think there is any state in India which don’t have rice in one form or the other. Even if we don’t have rice in its complete form, it is either powdered or ground and used up in some or the other form in our cooking. Somehow, though today’s generation is more health conscious and consider rice as being a culprit for weight gain, I feel that the bias towards rice is totally unjustified. Our forefathers have been eating rice and that too in higher quantities than us, but then MaShaAllah they have been hale and hearty. I normally prepare rice only twice a week – on Fridays in the form of biriyanis or spiced rice and on Saturdays at normal matta (brown) rice with curries, fish fry and a stir fry. Since rice is so predominant in our cooking, I thought of doing a three back-to-back recipe series with “Rice” as the theme. I already have quite a lot of rice recipes on the blog, so just adding on three more to it for now! πŸ™‚

 

The first one in the series is Dum Choru. Dum Choru is basically nothing but a mild rice prepared in biriyani way. With a simple onion masala and layered with dum ingredients, and passed through the dum process, this rice is delicious to have. When you want a simple rice to go with, this is a very nice alternative. A very close recipe to this, which I love to make often is the Masala Chor. If you see the process, it is the same as biriyani, except that there are no vegetables or meat added to it. You can accompany it with some raita and a pickle for a simple meal or have a spicy dish to it, if you are in an elaborate mood. The recipe is adapted from the book “Malabar Pachakam” by Sheeba Rahman. Off to the recipe…

 

15- DC1Pin

 

Previously on this day…

 

2014: Jeera Cumin Rice

 

Pin
5 from 3 votes

Dum Choru/ Rice

Course Rice
Cuisine Malabar
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Rafeeda

Ingredients

  • For masala:
  • 1 tbsp oil
  • 3 meduim onions thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp fennel powder
  • 1 meduim tomato chopped
  • Salt to taste
  • For rice:
  • 3 cardamom
  • 1 cinnamon stick
  • 1 bay leaf
  • 10 peppercorns
  • 3 cloves
  • 1 star anise
  • 2 1/2 cups basmati rice
  • Salt to taste
  • For dum:
  • 1 tsp ghee
  • 10 cashewnuts
  • 15-20 raisins
  • 3 tbsp chopped coriander leaves

Instructions

  • Heat oil in a saucepan. Saute onions till soft.
  • Add in the ginger garlic paste and saute till raw smell is gone.
  • Add in the powders and saute for a couple of minutes.
  • Add in the tomatoes and cook till the masala is nicely cooked and wilted. Adjust salt. Set aside.
  • In a saucepan, heat lots of water with the whole masalas and some salt.
  • Wash the rice well and set aside to drain. Once the water comes to a rolling boil, add the rice.
  • Keep on high flame till it boils again and then keep on meduim flame. Cook till the rice is 90% done. Drain immediately.
  • Heat ghee in a frying pan. Fry the cashew nuts and puff up the raisins.
  • Heat a tawa. In a saucepan, put a layer of rice at the bottom. Spread the masala on top.
  • Add in the remaining rice. Sprinkle the fried cashewnuts, raisins and the ghee, as well as the chopped coriander leaves.
  • Close the lid tight and keep on the hot tawa on low flame for 15 minutes.
  • Switch off and allow to rest for 5 minutes. Toss up well to give a nice mix. Serve hot with any spicy curry.

Join the Conversation

  1. Wow! this will save me on the no-meat-in-stock days! πŸ˜›

    1. Rafeeda AR Author says:

      Thank you so much Fami… πŸ™‚

  2. wow! such an aromatic rice ..I love the way each rice is standing out separately and looks perfectly cooked!

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  3. Exactly my thoughts dear!! Rice is our staple, never deviate from what our genes are made off!!
    Rice looks simple and yummy! !!

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  4. We eat rice everyday :)… I liked this recipe…

    1. Rafeeda AR Author says:

      Thank you so much Amrita… πŸ™‚

  5. Looks so comforting and delicious!

    1. Rafeeda AR Author says:

      Thanks a lot Beulah…

  6. Simply superb. Very well explained lady!

    1. Rafeeda AR Author says:

      Thanks a lot Sowmya…

  7. 5 stars
    Actually I want to try this tomorrow for our dinner! We r trying to cut down on the meat intake, so this delicious rice comes on perfect timing. U know how much I love your malbari dishes! πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Jehanne… You have always been very kind! πŸ™‚

  8. 5 stars
    That is a very aromatic rice dish. I would love to have it with some pickle and boondi raita πŸ˜€

    1. Rafeeda AR Author says:

      Thank you so much Taruna…

  9. Dum choru looks delicious each rice grain stand alone aromatic.

    1. Rafeeda AR Author says:

      Thank you so much Swathi…

  10. Dum choru looks very interesting rafee. Perfectly cooked rice.

    1. Rafeeda AR Author says:

      Thank you so much Sathya…

  11. Good recipe. Rice looks so yummy

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  12. 5 stars
    it looks just wow and nicely explained dear

    1. Rafeeda AR Author says:

      Thanks a lot Monu…

  13. Rice looks delicious, perfectly cooked and love how each grain is separate.

    1. Rafeeda AR Author says:

      Thank you so much Sona…

  14. That is a useful post… It looks so well done…just perfect

    1. Rafeeda AR Author says:

      Thank you so much Anupa…

  15. As Salaamu Alaykum Rafeeda, perfectly seperated aromatic rice. I’m going to give it a try in shaa Allah and maybe serve it alongside your special mutton curry ????

    1. Rafeeda AR Author says:

      Waalaikumussalam warahmatullah dear… Thank you so much for coming by… πŸ™‚

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