Since the below recipe is a different way of making what I have already shared previously, I thought I must feature it as soon as possible. This is one rice that Rasha totally loves. Whenever we buy squid, she only wants it this way and considering her love, umma would always make this rice. The recipe I shared previously used cut squid, while this one has filled whole squid, which is a more authentic version, which I learned from umma during the learning classes I took from her prior to her departure. Off to the recipe…
Niracha Koonthal Choru - Filled Whole Squid Rice
- FOR NIRACHA KOONTHAL:
- 8 large squid head separated and cleaned
- 1/2 cup palakkadan matta rice
- 1 tsp fenugreek seeds
- 4 tbsp grated coconut.
- 2 shallots sliced
- 1 green chilly chopped
- 1 sprig curry leaves chopped
- FOR THE RICE:
- 2 1/2 cups rice - Palakkadan Matta brown rice
- 3 green chlillies slit
- 1 tbsp fenugreek seeds
- Handful curry leaves
- 5-6 shallots sliced
- 4 tbsp grated coconut
- Salt to taste
- 1 litre water
- For preparing the stuffed squid, first pulse the rice in the blender for a couple of times till you get broken rice. Wash well.
- Add the rest of the ingredients and mix well with some salt.
- Take one piece of squid, and through the open side, push in some of the rice mixture. Fill only half, not more than that. Seal the open side using a toothpick.
- Repeat for all the squids till done. If you have any of the mixture remaining, add it onto the rice to be cooked.
- Put all the ingredients mentioned "for rice" into a pressure cooker. Carefully place the stuffed squid and press into the between.
- Cook on medium high for one whistle and then leave it on the lowest for 15 minutes. Switch off and allow the pressure to go by itself.
- Open the cooker, slowly fluff up the rice. Serve hot.