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Niracha Koonthal Choru - Filled Whole Squid Rice

Course Rice
Cuisine Malabar
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Rafeeda

Ingredients

  • 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

Instructions

  • 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.