Beef Pulao/ Erachi Choru


This is one of the traditional recipes from Malabar side of Kerala, an easier version of Biryani. It’s very easy to make and full of flavour. I’ve added coconut milk in this recipe because that’s how my Mum made it all the time, and it just adds that extra flavour to this dish. If you love spices then i’m sure you will love this, so do try it out!


  • 850 g Beef
  • 3 large Onions (sliced)
  • 2 Tomatoes (chopped)
  • 4-5 Green chillies
  • 8 Garlic cloves (finely chopped)
  • 1 large thumb size Ginger (finely chopped)
  • Small bunch of coriander leaves  (chopped)
  • 2 tbsp Mint leaves (chopped)
  • 2 sprigs Curry leaves
  • 3 tbsp Cashew nuts
  • 2 tbsp Golden raisins
  • 2 1/2 cups Basmati rice
  • 2 inch Cinnamon
  • 7 Cloves
  • 5 Cardamom pods
  • 1 1/2 tsp Biryani masala
  • 1 tsp Turmeric powder
  • 3/4 tsp Pepper powder
  • 1 tsp Chilli powder
  • 1 1/2 tsp Coriander powder
  • 1 tsp Garam masala
  • Salt to taste
  • 1 1/4 cup Water
  • 1 cup Coconut milk
  • 1 tbsp Lemon juice
  • 2 tsp Rose water
  • 1 tbsp Ghee
  • 2 tbsp Vegetable oil


  1. Clean and cut the meat into small pieces, and keep it aside.
  2. Soak the Basmati rice in water and keep it aside for at least 30 minutes.
  3. Heat a pressure cooker with oil and 1/2 tbsp Ghee. Add in cashew nuts and raisins and fry them for  a minute (make sure not to burn them). Keep it aside.
  4. Add in the remaining ghee, cinnamon, cardamom, cloves, garlic and ginger. Fry them for 30 seconds and add in the onions, green chillies and curry leaves. Saute till the onion turn light brown.
  5. Now, add the tomatoes and salt and saute for a 1-2 minutes. Add in the spice powders and fry till the raw smell goes.
  6. Add in the beef and water, mix well. Cover and cook for 20-25 minutes till the beef is cooked.
  7. Drain the water from the basmati rice. Open the pressure cooker lid and add in the rice, coriander leaves, mint leaves, coconut milk, lemon juice and rose water. Gently mix everything.
  8. Close the lid and pressure cook for another 5-7 minutes till the rice is cooked. Serve this flavourful dish with raita or sweet lime/ dates pickle.




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