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We hope you got insight from reading it, now let’s go back to erachi choru/meat pulao/malabar meat rice recipe. You can have erachi choru/meat pulao/malabar meat rice using 30 ingredients and 19 steps. Here is how you do that.
The ingredients needed to prepare Erachi Choru/Meat Pulao/Malabar Meat Rice:
- Get 1/2 kg Mutton - cut into medium size pieces
- Provide 3 Onion (sliced) -
- Take 2 tomato (sliced) -
- Provide 1 tbspn ginger paste -
- Prepare 1 tbspn garlic paste -
- Take 3 chilly (slitted) green -
- You need 3 curry leaves - springs
- Provide 1/2 tsp turmeric powder -
- Provide 1 tsp chilly red powder -
- Provide 2 tsps coriander powder -
- Provide 1/2 tsp fennel powder -
- You need 1 tsp garam masala powder -
- Use 1 cinnamon stick -
- Use 3 nos cardamom -
- Take 4 nos cloves -
- Prepare 3 oil - tbspns
- You need as required salt -
- You need 3 cups Biriyani rice (preferably jeerakashala or kaima rice)-
- Take 1/2 Onion (sliced) -
- Prepare 1 tomato (sliced) -
- You need 1 cinnamon stick -
- Provide 6 nos cardamom -
- You need 6 nos cloves -
- Prepare 1 bay leaf -
- You need 3 tbsps coriander leaves - (chopped)
- Get 2 mint leaves - tbspns (chopped)
- Use 1/4 cup ghee -
- Provide 1 tbspn lime juice -
- Use 3 cups coconut milk water rice / hot - or enough to cover the .
- Use to taste salt
Instructions to make Erachi Choru/Meat Pulao/Malabar Meat Rice:
- Wash and clean the meat thoroughly.Keep drained.
- In a pressure cooker,heat oil,add whole spices and let it crackle.
- Add sliced onion and saute till it turns translucent.
- Add ginger,garlic paste, curry leaves and green chillies.
- Add sliced tomatoes and saute till it turns mushy.
- Add all spice powders, salt and stir well.
- Then add mutton and mix well that all the meat get covered with the masala.
- Add little water, check salt and cook the meat till 4-5 steams.
- Open the lid and Check if it is done, it should be cooked but not break apart and the gravy should not be watery.
- Cook for few more minutes with lid open, switch off the flame and keep the gravy aside.
- Wash and soak rice in water for 1/2 an hour. Then drain.
- Heat ghee in a large/biriyani pot, add whole spices and sliced onion, saute well.
- Add the rice and saute for sometime.
- Add the meat gravy and mix well with rice.
- Add sliced tomato,coriander leaves and mint leaves and mix well.
- Add coconut milk or hot water and add salt if required.
- Add lime juice, mix well and bring it to boil.
- Cover and cook for about 20 minutes on low flame till all the water runs dry giving a stir occasionally.
- Serve hot with raita and pickle.
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