Beary Erachi Pathiri

Cuisines

Best for

Recipe

Ingredients

	200 grams	Mutton , boneless
	1 cup	Basmati rice
	1 cup	Coconut Milk , thick
	1	Onion , finely sliced
	2 tablespoons	Ghee
	1 teaspoon	Ginger-garlic paste
	1 teaspoon	Red chili powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Coriander powder
	1/2 teaspoon	Garam masala
	1	Green Chili , slit
	1	Cinnamon stick
	2	Clove
	2	Cardamom Pod
	1	Bay Leaf
	Salt	To taste
	Water	A Needed

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 In a pressure cooker, heat 1 tablespoon of ghee and add cinnamon, cloves, cardamom, and bay leaf.
3. 3 Add the sliced onions and sauté until they turn golden brown.
4. 4 Add the ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add mutton pieces and sauté on high heat until they are browned.
6. 6 Add red chili powder, turmeric powder, coriander powder, and salt. Mix well.
7. 7 Add enough water to cover the mutton and pressure cook for 3-4 whistles or until the mutton is tender.
8. 8 In a separate pan, heat the remaining ghee and add the soaked rice. Sauté for a couple of minutes.
9. 9 Add the cooked mutton along with its gravy to the rice.
10. 10 Pour in the coconut milk and add additional water as needed to cook the rice.
11. 11 Add the slit green chili and garam masala. Stir gently.
12. 12 Cover and cook on low heat until the rice is fully cooked and all the liquid is absorbed.
13. 13 Serve hot with a side of raita or salad.