Kozhi Choru ~ Malabar Chicken Rice

Optimized-10. Kozhi ChoruPin


Last week has been difficult. My hands and legs have been constantly stiff and it was really draining off my energy. A drive to the office would leave me with stiff legs and back that I would require at least a couple of minutes to start moving. Waking up in the mornings were becoming a pain since my neck would just have a catch, so on and so forth. Being close to mid 30s cannot be counted as “old”, right? 😉 Blaming it on time and on my hectic schedule, I just left myself like that till I couldn’t take my lack of energy any more and decided to pay a visit to the doctor. He asked me to go on empty stomach yesterday morning. Since the treatment mode is Ayurveda, I have to now go on a full vegan diet – no non-veg, no diary, no eggs – till the medication is finish. He has also asked me to squeeze in 10 days to go back home for a full body treatment. How much I can do that, is yet to be seen, even though I really wish to do the same, InShaAllah. Hearing about the diet, HD is fully supportive of eating whatever I will cook but B is already shuddering at the thought of not having non-veg. 🙂 I told him, I would not refrain from cooking, it’s just that I would not be eating them. I must say that it was coming at a time when I was having a friction against having too much of non-veg and was reducing my cooking at home too, so the timing couldn’t be better! Let’s see where it lead me to..


But don’t worry, you will still see all sorts of recipes on the blog appearing, just like a chicken recipe that I am posting today! Kozhi choru literally translates as “chicken rice”, which is a Malabar style of making pulao, I would say. The spices used are very much Malabar and it hardly takes time to put together. From the recipe, you can see that the chicken and rice are partly cooked, then mixed together and cooked together till done. Pair it along with an onion raita and chammanthi, plus if in a more generous mood, some date pickle and you are all ready to go! I have already posted Erachi Choru which is made with meat. This is one of the most frequented Friday meals when I am lacking time and I want my work to finish as soon as possible. Hehe…


Optimized-10. KC1Pin


That plate you see in the picture belongs to my mattamma, my umma’s mom. Her father had bought a big set from Malaysia some 60 or 70 years ago – she has no clue – and this was the only surviving plate, and that too with a little crack. As soon as I saw the plate, the blogger in me wanted it, so I went and asked her, if I could take it. She was feeling so shy to give it to me, saying that it is old and it is cracked. 😀 Finally, I convinced her that as rugged it looks, it looks pretty. She searched through her cupboard to see if she can give me another one, before she realized that this is the only one she has. A plate that I am keeping very protected in my prop shelf now… 🙂


Previously posted on this day:


2014: Umma’s Chicken Curry


5 from 1 vote

Kozhi Choru ~ Malabar Chicken Rice

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Rafeeda


  • 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 sauté 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.

Join the Conversation

  1. my family too makes the erachi choru.. not heard or had with chicken.. may be they do it and I have never got to have it! I used to make fun of it saying, it cheat version of biryani or just making neychor with some masala.. 😛 neverthless now i know why mom or aunts use to resort to this… 😛 The plate story, is the same with mine too! its so old and I got it with me to Yanbu! the usual white one you see on my blog! its a “grandfather” old plate! 😛

    1. Rafeeda AR Author says:

      I guess many bloggers have a “grandfather” plate… hehe… Thank you so much dear… 🙂

  2. Resna Nishad says:

    It’ looks so good…yummy one platter meal…Me too prepare this when i don’t have enough time for biriyani. my husband prefer this type of rice, its require less oil.

    1. Rafeeda AR Author says:

      That is true… thank you so much Resna…

  3. It looks delicious . And you know how much I love one pot meals.

    1. Rafeeda AR Author says:

      Thank you so much Huma…

  4. This rice looks yummy and a time saver too…take care of your health…

    1. Rafeeda AR Author says:

      Thank you so much Amrita…

  5. 5 stars
    What a beautiful dish & plate! I have a blue transferware dish from my grandmother’s I just adore too.

    1. Rafeeda AR Author says:

      Thank you so much Bibi…

  6. Salaam Rafeeda!
    We make erachi chor too at home. But never tried it with chicken. Looks a little like pulao. Must try sometime. Love the plate. ???? And take care of your health.

    1. Rafeeda AR Author says:

      Waalaikumussalam warahamtullah dear Sadia… thank you so much for coming by… 🙂

    1. Rafeeda AR Author says:

      Thanks a lot Beena…

  7. Yummy aand flavourful rice….loved that plate and lovely click too…Take care dear

    1. Rafeeda AR Author says:

      Thank you so much Gloria…

  8. Delicious chicken rice and lovely presentation .. Take care dear ..

    1. Rafeeda AR Author says:

      Thank you so much Shabna…

  9. Oh Rafee take care……there is something called as naturopathic treatment with mud, oil etc… it has been much help to my father who had similar issues… hope u feel better soon…

    Erachi choru looks awesome….it is hard to resist eating non veg when u are cooking too… And oh that plate…doesn’t look that old…i love it and the first photograph is amazing

    1. Rafeeda AR Author says:

      Yes, I have heard of that therapy too… a few of my relatives have gone for that and have felt better… Thank you so much dear Anupa…

  10. Get well soon Rafeeda, quick one pot meal,looks yum

    1. Rafeeda AR Author says:

      Thank you so much Suja…

  11. Rafeeda are you sure 1000 kg chicken is required? Lol i know its typo but u know first time cooks like us might seriously consider it.

    The recipe looks yummy and a quick question on water that needs to be added to sauteed rice shud it be boiling water or room temperature?

    Keep posting more of pleasing recipes.


    1. Rafeeda AR Author says:

      Thank you Naveen for pointing out that error, will be corrected, it’s 1 kg or 1000 gm of chicken, or even less as preferred. Since the rice is only half cooked at that stage, 2 cups of normal water is what is to be used. Thank you for coming by and do keep dropping in…

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