Beef Rice (Erachi Choru)
Learn to make Erachi Choru, a Kerala style Beef rice, a Malabari semi-biryani dish that is as good as biryani but much easier to make.
Servings: 3 people
Calories: 887.8kcal
Ingredients
For the beef gravy
- 2 tablespoon cooking oil sunflower oil or ghee or coconut oil
- 2 large red onions sliced thinly
- 1 cinnamon stick
- 4 green cardamom
- 4 cloves
- 3 to 5 green chillies slit
- 1 ½ tablespoon ginger garlic paste
- 500 grams boneless beef chunks rinsed and drained
- 1 tablespoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ¾ cup water
- ½ tomato or 1 tablespoon lime juice
- salt to taste
For the rice
- 2 tablespoon ghee
- 1 clove
- 1 green cardamom
- curry leaves optional
- 1 medium onion
- 2 cups Jeerakasala or Kaima rice (or basmati)
- 3 cups hot water
- ½ cup Fresh coriander leaves
- salt to taste
Instructions
For the beef gravy
- Heat oil in a pressure cooker on medium flame. Add the whole spices and let them swell for a few seconds.2 tbsp cooking oil, 1 cinnamon stick, 4 green cardamom, 4 cloves
- Next, add the chopped onions, ginger garlic paste and green chillies and saute until onions turn translucent.2 large red onions, 3 to 5 green chillies, 1 ½ tbsp ginger garlic paste
- Now, add the drained boneless beef chunks and stir on medium to high heat until browned. Then, reduce the heat and add the ground spices and mix until well coated.500 grams boneless beef chunks, 1 tbsp coriander powder, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder
- Cook on medium to high flame until the meat releases moisture and turns dark. Then, continue to saute until all the moisture is gone.
- Now, pour ¾ cup of water and stir in chopped tomato or lime juice and salt to taste.¾ cup water, ½ tomato, salt to taste
- Close and pressure cook on high for 1 whistle and reduce to medium and wait for 2 whistles and then lastly, reduce to low and wait for one last whistle. Switch off and let rest until pressure releases on its own.
- Open and confirm the beef is cooked through before you add it to the rice. If required, cook it further for a whistle or two. The meat should hold shape and be well done.
For beef rice (erachi choru)
- Wash the Jeerakasala or kaima rice until the water runs clear and let drain completely. You don't need to soak the rice.
- Heat ghee in a wide-bottomed deep pot. Add the whole spices and diced onions. Saute until translucent. Meanwhile, boil the remaining water in the kettle.2 tbsp ghee, 1 clove, 1 green cardamom, curry leaves, 1 medium onion
- Next, add the drained rice and fry for a few seconds or until almost dry.2 cups Jeerakasala or Kaima rice
- Pour the prepared beef gravy (reheat if required) and the hot water to cook the rice.3 cups hot water
- Stir in some freshly chopped coriander leaves and salt to taste. This would be the only time you can fix the salt, so ensure you taste and adjust as needed.salt to taste, ½ cup Fresh coriander leaves
- Bring to a full boil on medium to high flame and let it boil until the rice surfaces.
- Reduce the flame to low, keep a pan (heat-diffuser) underneath, cover the pot with foil and then with a heavy lid. You may use a kitchen towel in place of foil.
- Cook on lowest heat for 8 minutes. Open and stir to bring the bottom part to the top. Switch off and keep covered for 5 minutes.
- Open and transfer the rice to a platter. Serve with lime pickle, yoghurt and pappad.
Notes
Make ahead: You can make the beef curry a day ahead. Reheat before adding to the rice.
Nutrition
Calories: 887.8kcal | Carbohydrates: 105.54g | Protein: 44.98g | Fat: 32.69g
