Erachi Choru | Malabar Meat Rice

A beautiful quote that I wish to share, which does not need any elaboration from my side… because that one sentence in there is worth thousands of words… πŸ™‚

 

Always on the look out for making some easy Friday lunches, this one is a must try… This looks like a Malabar version of the pulao served in North India, but definitely with Malabar spices… I adapted this recipe from the list of recipes that my cousin’s wife had published in Vanitha magazine during the last Ramadan/ Eid issue. He is a distant cousin of mine, whom I see only when I go on vacations and particularly at weddings, as he is one of the best wedding photographer in our town and his wife is somebody I rarely see but interact a lot on FB – thank God for FB for bringing along family whom you never know existed!!! Hehe… When I came to know that her recipes were published, I bought the issue and saved the recipes for my reference. I never knew she was a good cook! InShaAllah, if I get a chance, I would make sure to call and let them know before we land up there, when I go on my next vacation! πŸ˜‰ I know life is so strange… you get to know your own relatives through technology more than by personal contact, thanks to the increasing distances and clashes in each other’s schedule… πŸ™‚ I served it with dates pickle, made it an awesome combination! πŸ™‚

 

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4 from 1 vote

Erachi Choru | Malabar Meat Rice

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

Ingredients

  • FOR MEAT MASALA:
  • 700 gm mutton cubed with bones
  • 2 large onions sliced
  • 1-1/2 tsp ginger paste
  • 1-1/2 tsp garlic paste
  • 2 green chillies chopped
  • 3 cloves
  • 3 cardamom
  • 1 small pc cinnamon
  • 1/2 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • Salt to taste
  • Juice of 1 small lemon
  • FOR RICE:
  • 2 tbsp ghee
  • 3 cloves
  • 2 cardamom
  • 1 small pc cinnamon
  • 1 small onion sliced into long pcs
  • 2.5 cups basmati rice
  • 2.5 cups boiled hot water
  • Coriander and mint leaves for garnishing

Instructions

  • Combine all ingredients for the meat masala in a pressure cooker and cook till mutton is almost done. Set aside.
  • Wash and drain the rice. Heat a large saucepan, put ghee in.
  • Add the whole masalas and fry for a minute, then add the onion and cook till it becomes soft.
  • Add the drained rice and fry for around 5-7 minutes till crisp.
  • Add the water, increase the flame till water boils. Then reduce the flame and cook rice till water is drained.
  • Now add in the mutton masala with all stock, close lid tight and cook on low flame till rice done.
  • Serve garnished with coriander and mint leaves, and yes with some pickle

Join the Conversation

  1. beautiful quote shared dear plus i am loving the rice.. wonderfully presented πŸ™‚

    1. Thank you so much Monu… πŸ™‚

  2. V too prepare it but a bit different way n it's caked mutton yakhni pulao……

    1. Thank you so much Razina…

  3. Earachi choru looks so Yummy. I like this kid of dishes every thing in one pot. Liked the recipe and your photo tempting me dear…

    1. Thank you so much Eliza…

  4. Simple recipe but delicious

    1. Thank you so much Amrita…

  5. Looks yummy dear…umma prepare this same way but she used toadd more turmeric powder.

    1. Thank you so much Resna…

  6. Looks filling and delicious…

    1. Thank you so much Pankthi…

  7. yummy, delicious choru…

    1. Thank you so much Lisha…

  8. Simple yummy recipe.

    1. Thank you so much Beena…

  9. Irresistible erachi choru, none can resist to this flavourful one pot meal.. I can have it for my sunday lunch.

    1. Thank you so much Priyaakka…

  10. Delicious, another combo with both; mutton and rice; perfect for us.

    1. Thank you so much Nava…

  11. the name of the recipe itself tempts more

    1. Thank you so much Babitha…

  12. Super. ..so family is full with talented chefs!! Rafee you should also publish your biriyani recipes. This erachi choru is bookmarked! !!

    1. InShaAllah dear… u people give me a lot of inspiration!!! Hehe… thanks a lot dear…

  13. Mouthwatering …looks very tempting…well presented too…

    1. Thank you so much Gloria…

  14. looks yummy dear… beautiful quote…….

    1. Thank you so much Femi…

  15. Such lovely and yummy dish…Superb

    1. Thank you so much Shobana…

  16. Looks delicious dear.

    1. Thank you so much Humi…

  17. Mouthwatering rice…..superb rafee

    1. Thank you so much Faseela…

  18. Awesome simple recipe and it looks delicious!

    1. Thank you so much Poornima…

  19. Erachi choru looks delicious Rafeeda. great one pot meal.

    1. Thank you so much Swathi…

  20. ayyooo…vaayil oru kappal odikkan pattum eppol…adipoli

    1. Thank you so much Anupa…

  21. looks really mouthwatering. wish i can grab that plate and have it right away..too good Rafee

    1. Thank you so much Suhaina…

  22. Can u plz parcel me one pot of erachi choru…. πŸ™‚ Love this flavorful erachi choru…..

    1. Thank you so much Remya… πŸ™‚

  23. Lovely choru and wonderful quote dear

    1. Thank you so much Farin….

  24. I have seen the recipe for erachi choru earlier too. But never tried it. Your's look so inviting Rafee πŸ™‚ I must make this sometime.

    1. Thank you so much Priya… πŸ™‚

  25. treat for NV lovers, u have cooked the rice perfectly πŸ™‚

    1. Thank you so much Chitra… πŸ™‚

  26. Looks super yummy! Bookmarked…

    1. Thank you so much dear…

  27. 4 stars
    are you sure about the water level of water ,i took more …like for 2.5 cups of rice , i took around 4.5 cups of water and ,mixed the beef gravy with it .it was perfect. πŸ™‚

    1. Rafeeda AR Author says:

      Soaked and drained basmati normally requires lesser water to cook, also since we add the stock, we wouldn’t need to take exact half to cook. Water quantity is always on estimation… Glad to know it cooked well for you… πŸ™‚

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