Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Lunch

Erachi Biryani

Traditional 63. Erachi Biryani recipe

🧺 Ingredients

• 2 cups basmati rice
• 600g meat (beef, mutton, or chicken), cubed
• 3 large onions, sliced
• 5 tbsp coconut oil or ghee
• 3 tbsp yogurt
• 3-4 green chilies, slit
• 1.5 tbsp ginger-garlic paste
• 1 tsp black pepper, crushed
• 1/2 tsp cinnamon powder
• 1/4 tsp clove powder
• 1/4 tsp cardamom powder
• 1 tsp tamarind paste
• 2 tbsp coconut milk
• 10-12 cashew pieces
• 12 raisins
• 4 cups water
• Salt to taste

👩‍🍳 How to make Erachi Biryani

1. Marinate meat (10 mins, no heat): Mix meat with yogurt, 1 tbsp ginger-garlic paste, 1/4 tsp turmeric, salt. Rest 10 minutes.
2. Fry onions (8 mins, high heat): Heat 2 tbsp oil, fry onion slices in batches until very dark brown and crispy. Remove most, reserve 2 tbsp for layering.
3. Fry nuts (2 mins, high heat): In remaining oil, fry cashews until golden. Remove. Fry raisins 30 seconds. Remove.
4. Prepare rice (15 mins, high heat): Soak rice 30 minutes. Boil in 4 cups salted water with whole spices (cinnamon, cloves, cardamom, bay leaves) until 70% cooked. Drain.
5. Layer biryani (5 mins, no heat): In heavy-bottomed pot, layer: half rice, then all meat mixture with brown onions, then remaining rice. Top with reserved fried onions, nuts, raisins.
6. Bake (20 mins, medium heat): Cover tightly with foil then lid. Place on low heat 20 minutes. Do NOT open. Visual: steam escapes from edges.
7. Rest (5 mins, no heat): Turn off heat, let rest covered 5 minutes before opening.

Track the macros of Erachi Biryani and 100s of Indian dishes with Nutri Macro India.