Coconut Rice | Thenga choru Recipe | Kerala style thenga choru Recipe

Thenga choru / Coconut rice was a popular Malabar rice variant before Biriyani conquered the Muslim kitchens. It's still prepared in most of the Kerala Muslim houses. The best combination that we serve with back home is the Naadan Beef Curry.
I have posted the recipe for thengachoru on my youtube channel.
Watch the video here :

Ingredients required in this recipe are:
  1. Matta Rice - 2 Cups.
  2. Coconut oil- 2 tablespoons.
  3. Black pepper- 1/2 teaspoon.
  4. Cloves - 3 or 4 numbers.
  5. Cardamom -3 or  4numbers.
  6. Cinnamon stick-1'' stick.
  7. Fennel seeds- 1/2 teaspoon.
  8. Turmeric powder- 1/4 teaspoon.
  9. Coconut Milk - 4 1/2 cups( Milk from 1 1/2 cup).
  10. Shallots-1/2 Cup, chopped.
  11. Green chilies-2 numbers.
  12. Curry leaves - 1 sprig.
  13. Water- 1 Cup.
  14. Salt to taste.

Method of preparation :
  1. In a large pressure cooker (I have taken 5 litres) add coconut oil and heat it. 
  2. Once the oil is heated add whole spices such as black pepper , cloves, cinnamon stick, fennel seeds and saute for a few seconds. 
  3. Add shallots, green chillies and few curry leaves. Saute them for a while.
  4. Add little turmeric powder and mix well.
  5. Add in coconut milk and water. Let it start boiling.
  6. Wash and drain matta rice and add to the coconut milk.
  7. Add salt and mix well. Add washed rice to this and mix well.
  8. Cover and pressure cook for 3 to 4 whistles over medium heat.
  9. Open the cooker after the pressure released completely. If the rice is still wet, keep aside for 10 minutes.
  10. Thenga choru is ready to serve with beef curry.