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Monday, November 23, 2020

Erachi Choru | Malabar Style Meat Rice ~ Step by Step Pics

Erachi choru or Malabar style meat rice is a simple rice compared to the elaborate biriyani. The meat is first cooked separately and then the rice is cooked in the gravy of the meat to get the complete flavor of the meat. This is a perfect one pot meal as the amount of meat is less compared to the biriyani meat. Unlike biriyani this doesn't use much ghee in large amounts and there are no much garnishes with fried onions, dry fruits and nuts. Kaima rice or jeerakashala rice is used to cook erachi choru but there are recipes using basmati rice to cook too. 

I have used basmati rice in this recipe but you can always use kaima rice or jeerakashala rice. Traditionally mutton or beef is used for erachi choru but you can always try out with chicken too. I wouldn't claim this as the original style of erachi choru as there are many variations of this same recipe in different areas in the northern parts of Kerala. I have followed a few recipes from the web and have modified slightly without much change to the original recipes. This rice tastes best when served hot and doesn't need any sides except for a dates pickle or biriyani chammanthi. The spices are less compared to biriyani but for a quick choice or one pot meal, this is a perfect choice. Do give this a try if you love one pot meal and enjoy.

  


Preparation time ~ 15 mins
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 5-6
Ingredients
for marination
chicken / mutton / beef 500 gm (I have used chicken)
chilly powder 1/2 tbsp
turmeric powder 1/2 tsp
salt to taste

for cooking meat / chicken
onion 2 medium sliced (reserve 1/2)
ginger-garlic paste 2 tbsp
green chilly 3
tomato 1 large
lemon juice 3 tsp
chilly powder 1 tbsp
pepper powder 1/2 tsp
coriander powder 2 tbsp
oil 2 tbsp 
salt to taste

to cook rice
basmati rice 3 cups(600gms)
onion 1/2 reserved from masala sliced
ghee 2 tbsp
oil 2 tbsp
coriander leaves / malli ela 3 tbsp
mint leaves / pudina 2 tbsp 
whole garam masala - fennel seeds 1tbsp, cinnamon 2 strand, cloves 5-7, cardamom 3, bay leaf 1, shah jeera 1 tsp(I used cumin seeds), star anise 1
salt to taste
water 2 cups + 2 cups gravy = 4 cups



Method
  • Wash and clean the chicken. Rinse well, drain water and marinate using the ingredients listed above overnight or half an hour minimum (marination is optional in this recipe but I prefer doing this as broiler chicken takes time for the masala to get in).
  • Wash and soak the basmati rice in enough water.
  • Heat oil in a pressure cooker and then add the sliced onion(reserve 1/2 of 1 to use when making rice i.e. use 1 1/2 sliced onions). Add salt and saute till translucent, add the crushed ginger- garlic and green chilli paste. Saute until raw smell disappears.




  • Add chopped tomato and then add the spices on low flame (the tomatoes need not be cooked till mushy). Saute until raw smell disappears. And then add the marinated chicken. Mix well.
  • Then, add a cup of water and enough salt. Combine this well and close the pressure cooker. Cook for two whistles on high heat and then switch off flame. Wait to release pressure and then open the cooker. Drain the gravy from the chicken and measure the amount. Reserve the pieces in the cooker.


  • In another biriyani pot or non stick pan, heat the oil and ghee as listed. To this, add all the whole spices along with 1/2 sliced onion. Saute until lightly translucent, add the cooked chicken pieces and saute until its dry(may take 2-3 mins).


  • Then add in the chopped coriander leaves, mint leaves(3/4 th of it and reserve 1/4 th for garnish). Add the measured gravy amount(mine was 2 cups) along with 2 cups of water to cook rice. Also add 2 tsp lemon juice. Wait till the water starts to boil and add salt as needed. Add the soaked rice and cook covered for 20 minutes on low medium flame. Keep checking in between and mix to evenly cook rice and chicken. Garnish with reserved coriander leaves and mint leaves. Keep covered for 10 minutes and serve warm with biriyani chammanthi or dates pickle.




NOTES
* If you are using kaima rice or jeerakshala rice use water in the ratio of 1: 2 i.e. each cup of rice to 2 cups of rice.
* Feel free to add more ghee if you love the flavors or replace oil for ghee.
* The rice tastes best when served hot so prepare this rice just before serving. Also, steam any left overs before serving for best taste.