Erachi choru(mutton pulao/pilaf)-another malabar moplah speciality!
Ingredients
4
For the gravy:
To dry roast and grind:
For rice preparation:
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Preparation
Preparation25 min
Cook time30 min
- For preparing rice:
Wash and drain rice. Crush cinnamon, cloves and cardamom. Heat ghee in a pan and add the above crushed spices and bay leaves and saute for few seconds. Add rice and roast at low heat, stirring continously until the rice grains turn crisp. Do not allow the colour of grains to change. This process may take around 10 minutes. Add coconut milk, water, salt and lemon juice to a vessel, add the roasted rice and cook till water has been absorbed.Keep aside. - For the meat preparation:
Dry roast the spices mentioned above and grind to a fine powder. Keep aside. Grind ginger, garlic and green chillies to a coarse mixture without adding water. Keep aside. Heat ghee in a pan and saute the ground coarse mixture of ginger, garlic and chillies until raw smell goes. Add sliced onions ans cook till onions turn brown. Add chopped tomatoes and saute till it turns mushy. Add chilly powder, turmeric powder, coriander pwder, roasted ground spices, salt and saute well for some time until the raw smell of masalas go. Add mutton, lemon juice, cilantro, mint leaves and mix well. Add enough water and bring to a boil. Cover and cook till mutton is well cooked. Remove lid, increase heat to high and cook till water has been absorbed. Stir continously to prevent the meat from sticking to the bottom of the pan. When the gravy has turned dry remove from heat. - Assembling:
Add half of prepared meat to a large mixing vessel and add half of cooked rice. Mix well. Now add the other half of meat and cooked rice and mix everything together gently taking care not to break the mutton pieces or rice grains. Serve hot with raita, pickle, papads or any chutney of your choice. Enjoy the authentic taste of Malabar cuisine in every bite!
