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Friday, 2 December 2016

Erachichoru / Kerala meat rice



Erachi choru or meat rice is an authentic rice and meat dish of Malabar. It can be considered as an easy version of biriyani.

I first tried this dish a few years back when I was in Mangalore.  Usually I do not prefer red meat, so I used chicken that time. But after this preparation, I strongly recommend beef. It is very much tastier than the chicken version.

Here, partially cooked ghee rice is mixed with cooked meat which is spiced up with the great Indian spices. The  rice will be soft after the  dum process with gravy of beef (mutton, chicken or whatever is your choice). This is a very important step as it will affect the texture of the final dish.

Before adding rice to the meat gravy, do the taste test and adjust the spices and salt. Once you add the rice, it will be difficult and of course, the spice level should be a little bit higher. Otherwise, when you mix the gravy with rice, the spicy level will reduce. So you should definitely do a taste test before adding rice.

Serve this with salad, raita, papad etc. So yummy, don’t miss it.



 Erachichoru recipe


Author: Anju Aneesh
Recipe type: Main course
Cuisine: South India, Kerala
Preparation time: 30 minutes| Cooking time:30 minutes| Total time: 1 hour





Ingredients


For rice
  • 1/2 kg basmati rice
  • 1 medium onion
  • 2 tablespoon ghee
  • 1" piece cinnamon
  • 4 clove
  • 4 cardamom
  • Water 3 1/2  cup
For beef
  • 1/2 kg beef ( mutton or chicken), cut into small pieces
  • 2 large onion, chopped
  • 2 tomatoes, chopped
  • 2 1/2 teaspoon ginger garlic paste
  • 4 to 5 green chilies chopped
  • 1 teaspoon chili powder
  • 2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon garam masala
  • 2 tablespoon Coconut oil or ghee 
  • Salt as needed
  • 3 tablespoon chopped coriander leaves
  • Lemon juice from 1 lemon

Direction of preparation of erachi choru


To cook rice
  1. Wash and soak rice for 20 minutes, drain and keep aside.
  2. Crush clove, cinnamon and cardamom a little bit.
  3. Heat ghee in a pan and saute the crushed spices for one or two seconds.
  4. Add onion and saute till translucent.
  5. Then add water, salt, rice and juice from half lemon.
  6. When starts to boil, add rice and cook covered, till 3/4 done. Drain and keep aside.
To prepare beef masala
  1. Heat oil in a pressure cooker and saute onion, ginger garlic paste and green chilies till the onion became golden brown in color.
  2. Add spices powders and saute till the raw smell leaves.
  3. Add chopped tomato and cook till they mashed up.
  4. Add beef and mix well. Add enough water and pressure cook till softens. The beef should not be dry.
To prepare erachi choru
  1. Once the beef cooked, add lemon juice and cooked rice that we have prepared and mix well. 
  2. Add coriander leaves and mint leaves and mix well.
  3. Cook covered till the rice cooked well and the gravy reduced
  4. Serve hot.





Direction of preparation of erachi choru

To cook rice

  1. Heat ghee in a wide mouthed pan.
  2. Add spices and saute till splutters. Crush the spices to enhance the flavor.
  3. Saute onions till transparent.
  4. Pour about 3 1/2 cups of water. We want 3/4 th cooked rice, so we will take a little less water. 
  5. Add salt to taste
  6. Squeeze one lemon
  7. When the water boils, add rice (The rice should be soaked for 20 minutes before use).
  8. Cook covered on low flame till the water evaporates completely.
To cook beef
  1. Take a pressure cooker an saute onion and green chilies in oil or ghee till the onions turn translucent. I used oil as I don't want more ghee in my food. Use of ghee will the enhance taste, If you like, you can opt.
  2. Add ginger garlic paste and saute again till the onion turn golden brown. The ginger garlic paste may stick to the bottom, so stir continuously.
  3. Add spices and saute till the raw smell leaves.
  4. Then add chopped tomato and cook till soft.
  5. Add beef and 3/4 cups of water and pressure cook for two whistles ( one whistles on high flame and one whistle on low flame)  cooking time depends on beef, after two whistles, check whether it is cooked or not and cook again if needed. Do not make beef dry, we want some gravy to cook rice ( the rice is only 3/4th done).
  6. Squeeze juice of one lime and add 2 tablespoons of chopped coriander leaves and mix well. Check whether there is enough gravy to cook rice, if not, add some water and boil it for some time. If the gravy is in excess, reduce it. Also, do a taste check at this stage, because once we add this to the rice, it will be difficult for us to adjust the spice and salt level.
To make erachi choru
  1. Pour the beef gravy over the rice.
  2. Mix well.
  3. Cook covered on low flame for 5 to 10 minutes till the rice cook nicely.

My notes on erachichoru


  1. The rice should be 3/4 th cooked (as  in dum biriyani preparation.)
  2. You can use some curd while cooking beef. 
  3. Adjust the spice level according to your taste before mixing the beef masala with rice and add a little more spices than normal level so that it retain its taste after mixing also.

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