Malabar Meat Rice- Erachi Choru- Kerala Style Meat Rice Cooked in Clay Pot, is a very popular traditional rice recipe of Malabar area for most of the special occasion they used to prepare. This is an easier take on Biryani with any meat like beef, mutton or chicken, here I have used chicken. The detailed recipe with step by step cooking pictures follows.
It is a mixed rice and chicken dish made with spices. In this recipe chicken and spices are cooked together in a clay pot and rice is cooked separately. Then mix together and simmered in a low flame by covering the clay pot with an aluminium foil for around 15 minutes. It does not have the same level of expensive ingredients and richness as the more famous biryani, but at the same time, is quite tasty. The chicken is flavored with onion, ginger, garlic, green chillies, curd, tomatoes, coriander powder, garam masala, turmeric etc. It i first cooked as a thick curry and then added 3/4 th cooked rice. Then given dum.
In Malabar cuisine, in rice recipes they have a specialty is that the choice of rice named khaima. This is a short-grained rice known as jeerakasala rice or biryani rice of malabar. The scent offered by this variety of rice might be one of the key factors of Malabar meat rice.
I adapted this recipe from one of my friend Summaya, and she is from calicutt. She used to write recipes in malayalam magazine’s too. Thank u dear friend Summaya, for your fabulous recipe and my family enjoyed well. This is a must try recipe for all biryani lovers, so pick your favorite meat and give a try and I am sure you all will love this.
How to Make Malabar Meat Rice- Erachi Choru- Kerala Style Meat Rice Cooked in Clay Pot
Keep all the chopped ingredients ready and set aside.
Heat a clay pot or any thick bottom pot with half portion of ghee.
Then add in onions, ginger, garlic, green chillies, coriander leaves, mint leaves and tomatoes. Stir well for a minute.
Add in the chopped pineapples, give it a good stir.
Now add the washed and cleaned chicken pieces, combine well.
Add in yogurt, coriander powder, turmeric powder, pepper powder, garam masala powder, biryani masala powder and mix well.
Add salt and allow it to cook for 15 minutes in a medium flame.
Off the flame, when meat is 3/4 th done.( cook the 70 percent only).
Heat a deep bottom sauce pan with 2 tbsp ghee and 3 cups water, (ratio- 2 cups rice= 3 cups water). Add 1/4 tsp turmeric powder, bay leaves, cloves, cinnamon stick, cardamom and salt.
Once the water boiled, add washed and soaked rice. Close with a lid and cook in a low flame until water completely absorbed by the rice.
Off the flame and set aside.
Add cooked rice over cooked chicken masala.
Add chopped coriander leaves and mint leaves on top. Cover the clay pot very tight with aluminium foil.
Cook in a very low flame for 15 minutes and keep it rest for 15 minutes more. Serve along with raita or pickle.
Enjoy!! Happy Cooking and stay healthy.