Erachichoru

• servings: 4

Ingredients

¾ kg Beef

2 cups Jeera Rice

2 Onion sliced thin long

3 Green Chilly split halves

1 inch Ginger crushed

10 Garlic Pods

3 Tomato cut in cubes

¾ tbsp Salt

¼ tsp Turmeric Powder

3 tbsp Coriander Powder

1 tbsp Hot Chilly Powder

1 ½ tbsp Kashmiri Chilly Powder

3 cups Water

4 Mint Leaves finely chopped

3 tbsp Cooking Oil

1 tbsp Ghee

4 Cardamom

2 inch Cinnamon Stick

4 Cloves

1 cup Coriander Leaves finely chopped

½ tsp Garam Masala

Directions

Mix beef, ¾ portion of onion, green chilly, giner, garlic, tomato, salt, turmeric powder, coriander powder, chilly powder, 1 cup of water and mint leaves in a pressure cooker.

Allow the beef to cook in pressure cooker for following: 1st whistle at high flame, 2nd whistle in medium high flame, 3rd whistle in medium flame and 4th in medium low flame.

On a large deep pot, add oil and ghee.

Once heated up, add cardamom, cinnamon, cloves and other ¼ portion pf onion.

Sauté slightly until there is no raw smell of onion.

Add 2 cups of water and allow it to boil.

Add Jeera rice and close the pot. Cook in full flame.

Allow rice to cook until water and rice are on same level.

Turn off the flame and allow rice to rest for 2 minutes

Open the pressure cooker and add coriander leaves and garam masala and cook for another 5 minutes.

Add cooked beef into the rice and mix well.

Cover the pot and cook in high heat until vapour start escaping.

Turn off the flame and rest the rice for 10 minutes. Put some weight over the lid so that no vapour escapes.

Rice is ready to serve.