Erachi choru / Meat Pulao

ERACHI CHOR

Ingredients:
White rice(not basmati rice) -2 cups
Beef or mutton - 1 kg

For preparing rice :
Cinnamon - 1 med piece
Cloves - 4
Cardamom - 3
Bay leaves - 2
Ghee for roasting
Lemon juice of 1 small lemon
Onion - 1/2 chopped
Coconut milk - 2 cups
Water - 2 cups
salt to taste

For the masala:
Onion - 2 sliced
Ginger - 2 tsp minced
Garlic - 5 cloves minced
Green chillies - 5 chopped
Tomato - 2 chopped
Chilly powder - 1 tsp
Turmeric powder -1/2 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1 tsp
Salt to taste
Oil for cooking
Curry leaves
Coriander leaves

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Rice

• Wash and drain rice
• Heat ghee in a pan,add onion and spices and saute for a few seconds
• Add cocnut milk,water,salt and lemon juice to the pan and cook till water has been absorbed.keep it aside

Preparation of meat

• Heat oil in a pan
• Grind green chillies,ginger and garlic into a coarse mixture without adding water.
• saute mixture in the pan until the raw smell goes
• add curry leaves
• add sliced onion till it turn golden brown
• add chopped tomatoes and saute till it turns mushy
• add all the powders and garam masala and saute well for sometimes.
• add beef/mutton and mix well
• add some water and bring to boil
• add some coriander leaves
• cover and cook till the meat is well cooked
• remove lid and increase heat to high ad cook till the water has been absorbed
• when the gravy has turned dry remove from heat

Mixing

    Now mix the rice and gravy part by part and close it.Keep in a low flame for 10 -15 minutes.Serve hot with raita,pickle and pappad and enjoy the taste..

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Luv,
Roshna