How to Prepare Favorite Erachi Choru/Meat Pulao/Malabar Meat Rice

Erachi Choru/Meat Pulao/Malabar Meat Rice.

You can have Erachi Choru/Meat Pulao/Malabar Meat Rice using 30 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Erachi Choru/Meat Pulao/Malabar Meat Rice

1. It's 1/2 kg of Mutton - cut into medium size pieces.
2. Prepare 3 of Onion (sliced) -.
3. You need 2 of tomato (sliced) -.
4. You need 1 tbspn of ginger paste -.
5. It's 1 tbspn of garlic paste -.
6. Prepare 3 of chilly (slitted) green -.
7. Prepare 3 of curry leaves - springs.
8. It's 1/2 tsp of turmeric powder -.
9. It's 1 tsp of chilly red powder -.
10. You need 2 tsps of coriander powder -.
11. Prepare 1/2 tsp of fennel powder -.
12. Prepare 1 tsp of garam masala powder -.
13. It's 1 of cinnamon stick -.
14. It's 3 nos of cardamom -.
15. You need 4 nos of cloves -.
16. You need 3 of oil - tbspns.
17. Prepare as required of salt -.
18. It's 3 cups of Biriyani rice (preferably jeerakashala or kaima rice)-.
19. Prepare 1/2 of Onion (sliced) -.
20. You need 1 of tomato (sliced) -.
21. Prepare 1 of cinnamon stick -.
22. It's 6 nos of cardamom -.
23. Prepare 6 nos of cloves -.
24. Prepare 1 of bay leaf -.
25. You need 3 tbsps of coriander leaves - (chopped).
26. Prepare 2 of mint leaves - tbspns (chopped).
27. Prepare 1/4 cup of ghee -.
28. Prepare 1 tbspn of lime juice -.
29. It's 3 cups of coconut milk water rice / hot - or enough to cover the ..
30. You need to taste of salt.

Erachi Choru/Meat Pulao/Malabar Meat Rice instructions

1. Wash and clean the meat thoroughly.Keep drained..
2. In a pressure cooker,heat oil,add whole spices and let it crackle..
3. Add sliced onion and saute till it turns translucent..
4. Add ginger,garlic paste, curry leaves and green chillies..
5. Add sliced tomatoes and saute till it turns mushy..
6. Add all  spice powders, salt and stir well..
7. Then add mutton and mix well that all the meat get covered with the masala..
8. Add little water, check salt and cook the meat till 4-5 steams..
9. Open the lid and Check if it is done, it should be cooked but not break apart and the gravy should not be watery..
10. Cook for few more minutes with lid open, switch off the flame and keep the gravy aside..
11. Wash and soak rice in water for 1/2 an hour. Then drain..
12. Heat ghee in a large/biriyani pot, add whole spices and sliced onion, saute well..
13. Add the rice and saute for sometime..
14. Add the meat gravy and mix well with rice..
15. Add sliced tomato,coriander leaves and mint leaves and mix well..
16. Add coconut milk or hot water and add salt if required..
17. Add lime juice, mix well and  bring it to boil..
18. Cover and cook for about 20 minutes on low flame till all the water runs dry  giving a stir occasionally..
19. Serve hot with raita and pickle..