Erachi Choru

Cuisines

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Recipe

Ingredients

1 cup	basmati rice
250 grams	mutton, cut into small pieces
1 large	onion, thinly sliced
2 tablespoons	ginger-garlic paste
2	green chilies, slit
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	garam masala
1 cup	coconut milk
2 tablespoons	coconut oil
1 stick	cinnamon
3	cloves
3	cardamom pods
1 handful	coriander leaves, chopped
1 handful	mint leaves, chopped
—	salt to taste
2 cups	water

Instructions

1. 1 Wash and soak the basmati rice for 20 minutes, then drain.
2. 2 Heat coconut oil in a large pan and add cinnamon, cloves, and cardamom pods.
3. 3 Add sliced onions and sauté until golden brown.
4. 4 Add ginger-garlic paste and green chilies, sauté for 2 minutes.
5. 5 Add mutton pieces and cook until they are browned.
6. 6 Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for another 5 minutes.
7. 7 Add water and coconut milk, bring to a simmer, and cook until the mutton is tender.
8. 8 Add the drained rice to the pan, mix well, and adjust salt if necessary.
9. 9 Cover and cook on low heat until the rice is fully cooked and the liquid is absorbed.
10. 10 Sprinkle garam masala, chopped coriander, and mint leaves. Mix gently.
11. 11 Serve hot with raita or pickle.