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Tuesday, 16 June 2015

Erachi Choru / Meat Rice


Ingredients:

2 1/2 cup basmati rice
1/2 kg mutton, cut into pieces
3 onions, thinly sliced
5 green chillies, crushed
1 piece ginger, crushed
6 garlic cloves, crushed
1 big tomato, chopped (remove seeds)
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 cup water
juice of 1 lemon
3 piece cinnamon
8-9 cloves
8 cardamoms
2 1/2 cup boiled hot water
salt to taste
3-4 tbsp ghee
3 tbsp oil
1/4 cup corainder leaves
2-3 tbsp mint leaves

Preparation:
  1. Wash and drain the basmati rice and keep it aside.
  2. Heat oil in a pressure cooker and add 1 cinnamon, 4 cloves and 4 cardamoms and fry for a minute.
  3. Add sliced onions and cook till it becomes soft and then add crushed ginger, garlic and green chillies and saute well.
  4. Add chilli powder, coriander powder and turmeric powder and mix well.
  5. Add cleaned mutton and chopped tomato and saute well for 2 minutes.
  6. Add 1/2 cup water, lemon juice and salt and pressure cook till mutton is done 
  7. Heat ghee in a large pan and fry 2 piece cinnamon, 5 cloves and 4 cardamoms.
  8. Add 1 sliced onion and saute well. Add the drained rice and fry for 5 minutes.
  9. Then add the water and enough salt, mix well and cook covered on low flame till water is drained.
  10. Add the cooked mutton masala with its stock to the rice, mix slowly and cook covered on low flame till rice is done.
  11. Add chopped coriander leaves and mint leaves and mix well. Remove from flame and serve hot with raita and pickle...

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