Erachi Choru/ Meat and Rice-Kerala Style Chicken Pulao

Erachi Choru- Kerala Style Chicken Pulao

Chicken and rice dish is a classic combo that everyone loves. It makes a heartwarming and comforting meal. Erachi Choru is a traditional meat and rice recipe from Kerala and is fragrant and delicious. The classic erachi choru is usually prepared, with beef or mutton, but erachi choru with chicken is the easiest for a homey weekend meal. It is also perfect for a lazy weekend meal or when you have last-minute company. This rice and chicken combo are quick to make, and impressive too. Erachi choru is a Kerala style pulao, flavored with local ingredients and spices. North Indian pulao is not spicy and has fewer competing flavors. Erachi choru is spicier than the normal pulao. You can expect layers of flavor in each bite, and taste wise it is closer to the biryani.

I don't know the origin of this recipe. It is considered, to be a is a traditional meat and rice recipe from the Malabar region of Kerala. It is also popular in Central Kerala and Kochi. It seems to be an amalgamation of several cooking styles. Malabar was an early trading port in Northern Kerala, and their unique cuisine has strong European, African, and Arabic influence. If you explore their local food habit, you will find a lot of innovative dishes from this region.

Erachi choru is a complete meal in itself. It is a two-step process, rice and the meat are cooked separately and then combined. There is no layering or garnishes like in biryani, but the flavor is exceptional. The rice cooked in the spicy chicken broth is flavorful, and the meat is tender and succulent. What makes erachi choru unique is the flavorful blend of Malabar spices, coconut milk, and coconut oil.

You can use any type of rice, including the local variety of matta rice/parboiled rice. Basmathi rice, long grain rice, and jeerakashala rice is also a good option. Erachi choru is a delightful simple meal with spiced rice, flavorful meat, and hints of sweetness from the carrot and raisins. You can also add chopped pineapple for flavor and surprising sweet bites. Nuts are optional. Fresh herbs like cilantro and mint add another layer of flavor. Do try this recipe, and let me know, how it turned out for you, Happy Cooking!

Erachi Choru/ Kerala Style Chicken Pulao Recipe

Ingredients
For the rice
Basmathi rice- 3 cups
Chopped Carrots- 1/2 cup
Raisins- 2 tbs
Coconut milk- 1/2 cup
Cinnamon stick- 1 inch
Cloves- 3
Cardamom- 4-5
Bay leaf- 1
Lemon juice- 1/2 lemon
Green chilly- 1
Coriander leaves chopped- 1 tbs
Mint chopped- 1 tsp
Salt to taste

For the chicken gravy
Chicken- 3/4 kg
Onion- 2 medium
Ginger- 2 inch thick
Garlic-7-8 pods
Green Chilly- 4-5
Tomato- 1 large
Yogurt- 1/2 cup
Chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1/2 tsp
Coconut milk- 1/2 cup
Salt to taste
Coconut oil- 3 tbs

Marinate the chicken pieces with turmeric powder, chilly powder, pepper powder, and salt for half an hour. Soak rice for half an hour, drain and set aside. Crush onion, garlic, ginger, and green chilly and set aside
Heat three tbs of coconut oil in a heat bottom pan and fry the chicken till golden on both sides. Drain from the oil and set aside. In the same oil, add the crushed onion, ginger, garlic, and green chili and saute till the raw flavor disappears. Add tomatoes and yogurt saute for a minute. Add the fried chicken pieces and garam masala along with a half cup of warm water. Cover and let it cook till the chicken gets cooked and the gravy thickens.

In another heavy bottom pan, add a tbsp of coconut oil and add whole spices and fry on a low flame till there is a nice aroma. Add the soaked rice and fry for a minute or two so that the oil coats the rice. Drain out the chicken pieces, and add the rest of the gravy, along with chopped carrots, raisins, green chili, coriander leaves, and mint leaves. Mix well and add 5 1/2 cups of water and 1/2 cup of coconut milk. Add salt if needed, cover, and cook till the rice is 80% done. At this stage, add the chicken pieces and reduce heat to the lowest. Cover and cook on a very low flame for 5-6 minutes. Open the lid and fluff the rice. Add lemon juice, a pinch of garam masala, and drizzle one tablespoon of coconut oil over the rice. Serve warm with pappadam, dates pickle, and raita or yogurt. Enjoy!