Erachi choru is a Northern Kerala speciality which looks and tastes similar to the classic biryani. However, unlike biryani erachi choru is made using normal boiled rice. This recipe is particularly popular in the Kozhikode town. Though erachi choru is made at various places in Kerala, this one is unique. In this recipe, erachi choru is prepared in three steps. The masala mix is prepared first, then the rice followed by the chicken pieces. Check out the recipe of erachi choru.
Ingredients
For the masala
½ cup grated coconut
1 tsp fennel seeds
1 shallot
For the rice
1 tsp ghee
5 fenugreek seeds
5 shallots
1 cup of coconut milk
1 cup of water
1 tsp salt
1 cup ponni or kuruva rice
For the chicken
1 tbsp oil
3 green chilies + 1 tbsp crushed garlic + 1 tbsp ginger (crushed)
2 onions
3 tsp coriander powder
½ tsp Kashmiri chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp chicken masala
½ tsp cumin
1 tomato
Salt as required
Preparation
Grind grated coconut with fennel seeds and shallots into a smooth paste
Meanwhile, heat ghee in a pressure cooker and roast the fenugreek seeds and shallots
Into it add the coconut milk and the previously prepared coconut paste
Pour 1 cup water and salt as well
Now add the washed ponni or kuruva rice
Pressure cook the rice until 2-3 whistles
To prepare the chicken, heat oil in a pan
Sauté green chillies, ginger and garlic
Sauté the onions as well
Into it add the coriander powder, Kashmiri chilli powder, turmeric powder, garam masala, chicken masala and cumin
Sauté until the raw smell of the powders is gone
Now add the tomato
Mix well and cook with the lid on
After some time, add the chicken pieces, chopped coriander leaves, mint leaves, curry leaves and ½ cup water as well
Cook again with the lid on
Take out the chicken pieces after they have cooked well
Now add the cooked rice into the gravy
Mix well until the rice is nicely coated in the flavoursome gravy
Place the chicken pieces on top
Enjoy erachi choru with coconut chutney, raita, papad and pickle.
