Sunday, 3 November 2013

Erachi choru/ Meat rice - with stepwise picture

This is a popular authentic rice recipe of Malabar area especially famous in Malabar Muslims. For most of the special occasion they used to prepare this. The taste of erachi choru belongs to me from childhood. This is an easy recipe than biriyani so my mother mostly prefer this to prepare. I know that in some place erachi choru is not preparing with biriyani rice they use normal rice but I never had seen my mother cooking this with other rice so I didn't try that.

You may also like Chemmeen choru, Malabar meen choru and fried Chicken pulou

1 kg Biriyani rice/ kaima/ jeeraka shala/ any small grain biriyani rice
1 kg mutton/ beef
3 onions (sliced)
2 tomatoes (sliced)
1 tbsp of ginger paste
1 tbsp of garlic paste
1 ½ tbsp of crushed green chilli
¾ tsp of turmeric powder
2 tsp of coriander powder
1 tsp of pepper powder
1 tsp of garam masala
Bunch of curry leaves coriander leave ( sorry I forgot to add coriander leaf)
Salt to taste
5 cloves
1 ½ inch of cinnamon
2 bay leaves
3-4 tbsp of oil

1.     Clean and cut meat into medium square pieces
2.    Marinate with little bit of turmeric and salt (optional) and keep aside
3.    In a pot heat 1 ½ tbsp of oil and add onion saute for few seconds
4.    Then add green chilli, ginger, garlic and turmeric one by one
5.    Saute well intermittently
6.    Add all powdered spices and salt. stir well
7.    Add meat and mix well to cover all masala on meat
8.    Add little water and cook meat
9.    In another pot heat remaining oil and add cloves, cinnamon then bay leaf
10. Transfer cooked meat along with gravy to this pot
11.  Add washed rice in to this and add boiled water upto 1 inch top of rice
12. Close the lid and cook for 20 minute at medium high flame
13. In between mix rice slowly to ensure cooking
14. Serve hot (we usually serve this with puliyanam, a side dish preparing with tamarind and jaggery) 

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