What is Erachi Choru?

Erachi Choru - 'meat rice' in Malayalam - is a traditional Malabar one-pot dish where rice is cooked directly in a spiced beef (or mutton) masala and broth. It's a simpler, hearty cousin of biryani: the meat is cooked first, then the raw rice is added to the masala and broth and cooked until fluffy.

How is Erachi Choru different from biryani?

Biryani cooks the rice and meat masala separately and then layers them on dum. Erachi Choru is a true one-pot dish - the rice cooks directly in the meat gravy and broth, absorbing the flavour as it goes. It's quicker and homier than biryani.

Which rice is best for Erachi Choru?

Jeera Samba (a small aromatic rice) is traditional and gives the dish its characteristic flavour and texture. Basmati is a good alternative if you can't find it.

Can I make it with mutton or chicken?

Beef is the classic, but mutton works beautifully (allow longer cooking to tenderise). Chicken can be used too - it needs much less pre-cooking, so add it closer to the rice stage.

Erachi Choru recipe (Malabar one-pot meat rice)

One pot, all the flavour

Where Malabar biryani cooks rice and meat separately and layers them, Erachi Choru cooks the rice in the meat broth - less work, deeply savoury, and the everyday way Malabar homes make a meat-and-rice meal. Use Jeera Samba rice if you can find it for the authentic texture.

The recipe

Erachi Choru recipe (Malabar one-pot meat rice)

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Yield: Serves 4
Cuisine: Malabar
Category: Main course

Ingredients

2 cups rice (Jeera Samba traditionally, or basmati)
600 g beef (shank or chuck), cubed - or mutton
3 onions, sliced
1 tbsp ginger-garlic paste
2 green chillies, slit
2 tomatoes, chopped
1 sprig curry leaves
0.5 tsp turmeric
1.5 tsp Kashmiri chilli powder
1 tbsp coriander powder
1 tsp garam masala
Whole spices: 1 small cinnamon, 4 cardamom, 4 cloves, 1 bay leaf, 0.5 tsp fennel seeds, 0.5 tsp shahi jeera
3.5 cups water or beef stock
3 tbsp ghee + 1 tbsp coconut oil; salt to taste
To garnish: 1 onion fried golden, 2 tbsp cashews, 2 tbsp raisins

Method

Cook the beef Pressure-cook or simmer the beef with turmeric, a little chilli powder, salt and a splash of water until tender. Reserve the cooking liquid (it becomes part of the rice broth).
Build the masala In a heavy pot, heat the ghee and coconut oil, crackle the whole spices, then fry the sliced onions, green chilli, curry leaves and ginger-garlic until deep golden.
Add spices and tomato Stir in the chilli powder, coriander powder and garam masala, then the tomatoes; cook to a thick paste. Add the cooked beef and toss to coat in the masala.
Add rice and liquid Rinse and drain the rice, then stir it into the masala for a minute. Add the reserved beef liquid plus enough water or stock to total about 3.5 cups, and salt. Bring to a boil.
Cook the rice in the broth Lower the heat to the minimum, cover tightly, and cook undisturbed for about 15 minutes until the rice is fluffy and has absorbed the broth. Rest 10 minutes off the heat.
Garnish and serve Fluff gently. Top with fried onions, cashews and raisins. Serve hot with raita and pappadam.

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Frequently asked

What is Erachi Choru?
Erachi Choru - 'meat rice' in Malayalam - is a traditional Malabar one-pot dish where rice is cooked directly in a spiced beef (or mutton) masala and broth. It's a simpler, hearty cousin of biryani: the meat is cooked first, then the raw rice is added to the masala and broth and cooked until fluffy.
How is Erachi Choru different from biryani?
Biryani cooks the rice and meat masala separately and then layers them on dum. Erachi Choru is a true one-pot dish - the rice cooks directly in the meat gravy and broth, absorbing the flavour as it goes. It's quicker and homier than biryani.
Which rice is best for Erachi Choru?
Jeera Samba (a small aromatic rice) is traditional and gives the dish its characteristic flavour and texture. Basmati is a good alternative if you can't find it.
Can I make it with mutton or chicken?
Beef is the classic, but mutton works beautifully (allow longer cooking to tenderise). Chicken can be used too - it needs much less pre-cooking, so add it closer to the rice stage.