Dum Choru/ Rice
Recipe type: Rice
Cuisine: Malabar
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For masala:
  • 1 tbsp oil
  • 3 meduim onions, thinly sliced
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ¼ 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
  • 2½ cups basmati rice
  • Salt to taste
  • For dum:
  • 1 tsp ghee
  • 10 cashewnuts
  • 15-20 raisins
  • 3 tbsp chopped coriander leaves
  1. Heat oil in a saucepan. Saute onions till soft.
  2. Add in the ginger garlic paste and saute till raw smell is gone.
  3. Add in the powders and saute for a couple of minutes.
  4. Add in the tomatoes and cook till the masala is nicely cooked and wilted. Adjust salt. Set aside.
  5. In a saucepan, heat lots of water with the whole masalas and some salt.
  6. Wash the rice well and set aside to drain. Once the water comes to a rolling boil, add the rice.
  7. Keep on high flame till it boils again and then keep on meduim flame. Cook till the rice is 90% done. Drain immediately.
  8. Heat ghee in a frying pan. Fry the cashew nuts and puff up the raisins.
  9. Heat a tawa. In a saucepan, put a layer of rice at the bottom. Spread the masala on top.
  10. Add in the remaining rice. Sprinkle the fried cashewnuts, raisins and the ghee, as well as the chopped coriander leaves.
  11. Close the lid tight and keep on the hot tawa on low flame for 15 minutes.
  12. Switch off and allow to rest for 5 minutes. Toss up well to give a nice mix. Serve hot with any spicy curry.
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/dum-choru-rice/