‘Erachi Choru’ or Kerala Meat Rice is an easier take on Biryani. Some may call it a Mutton or beef Biryani; however, it is much easier to prepare and there’s no layering. The raw rice is added to the cooked meat masala and broth, and then cooked till the rice is fluffy. Yummy and easy!!
Kerala Meat Rice (ERACHI CHORU)
® This is a RAS signature Recipe©
Prep time: 35 min Cook time: 35 min Total time: 1 hour10 min Yield: 4-6 servings.
This recipe may be made with mutton also. Reduce the cooking time accordingly
A detailed introduction, step-by-step images, and related links are available on the
Recipe Intro ↓ Check it out or scroll down for the Recipe and Video⇓.
EAT AND TELL!!! Let us know if you tried – Kerala Meat Rice (Erachi Choru)
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country ♥Thanks for visiting www.recipesaresimple.com |
Kerala Meat Rice (ERACHI CHORU)
Description
Erachi Choru literally translates to "Meat Rice," and is a traditional and hearty dish from the Malabar region of Kerala, India.
It is often described as a simpler, one-pot version of a Biryani or a flavorful meat pulao, where the rice is cooked directly in the savory meat gravy.
Ingredients:
To Cook the Meat:
To Cook the Rice:
Instructions
-
Wash, clean, and rinse the meat thoroughly. Keep drained for a while.
-
Add the onion, ginger, garlic, and green chilies for the meat into a food processor.
-
Process till finely chopped.
-
Add the processed ingredients, and all remaining ingredients listed under "For the meat" - including the drained meat- into a pressure cooker.
-
Use your hands to mix the ingredients, pressing to release the juices and incorporate all the flavors.
-
Allow to sit for 20-40 minutes.
-
Now, add just a dash of water. Pressure cook for around 10 steams if cooking beef and 4-5 steams if cooking mutton. Bring to the first steam on high and allow to cook for the remaining time on low heat.
-
Check if tender, and cook a few minutes more (open). The meat should be cooked, but not breaking apart. There should not be too much liquid remaining. If there is, you can reduce the liquid added to the rice.
-
Rinse the rice and soak it in water for 5 minutes. Drain.
-
Heat the oil and ghee in a large pot. Add the whole spices and allow them to crackle.
-
Add the onion and saute well till the onion turns golden brown. Add cashew nuts.
-
Remove the cooked meat from the pressure cooker and add it to the pot. Toss well.
-
Add approximately ¾ liter of water and 2-3 tsp salt. Add 2 tsp first. Taste the mixture: it should just be salty enough.
-
Add lime juice, curry leaves, coriander leaves, and garam masala. Bring to a boil.
-
Add the drained rice. Stir well to evenly distribute.
-
Cover the pot with a muslin cloth and then place a tight lid on top. No steam must escape here.
-
Cook on low for about 20 minutes, opening to stir once or twice, till the water just runs dry.
-
Gently toss the cooked rice and allow excess steam to escape.
-
Serve hot with some onion salad, pickle, and pappad.
Note
- When the rice is done, it will still look rather moist. Do not be tempted to keep cooking, or the rice on the bottom will catch and burn to the bottom. The extra moisture will disappear after resting for a short time.
- If making this recipe with mutton, add less water and cook for less time than for beef. Continue the rest of the recipe similarly.
- My recipe for Kerala GARAM MASALA .
- Key Ingredients: Beef, Rice, Onion, Ginger, Garlic, Green Chilli, Tomato, Oil, Herbs, Spices, Cashewnuts, Salt.
