Erachi Thari Biriyani / meat semolina biriyani is a very famous authentic malabar delicacy which is also called “Thari Chor” . This dish comes all the way from Thalassery (Kerala) ,which was introduced to me by my sweet sister Rifa who got married to a Thalassery puthiyapla. The region Thalassery is famous for its rich and authentic cuisines, and the people there are famous for their lavish honoring of their guests through a wide variety of their signature dishes.
Coming back to Erachi Thari chor – The main ingredients, meat and semolina ,are divinely blended with the help of flavorful spices. This is a good option for quick meals – just make meat masala and mix it with roasted semolina, and you are done!!! Serve it with Pappad and pickle ; you will love it.
- meat – 1/2 kg
- onion – 4 + 1
- tomato – 3
- garlic – 6 cloves
- ginger – 1 inch
- green chilly – 5
- coriander leaves – 3/4 cup
- lime – 1 (big)
- garam masala powder – 1teaspoon
- oil – 4 tablespoon
For rava / semolina :-
- roasted rava – 2 cups
- water – 3 cups
- curry leaves – a handful
- ghee – 3 tablespoon
- cut and clean the meat . wash it well and keep it aside.
- thinly slice one onion. Deep fry them until golden brown. Keep it ready.
- Chop 4 onions and tomatoes. Finely chop curry leaves and coriander leaves.
- grind together ginger, garlic and green chillies to a fine paste.
- If you do not have roasted rava, dry roast rava until the color changes slightly.
Let’s get started :-
- Heat oil in a pressure cooker. saute the finely chopped onions until it becomes translucent. Add the ground ginger- garlic – chilly paste and saute until raw smell disappears.
- now add tomatoes. Saute until tomatoes turn soft and mushy.
- Next, add meat and salt. give it a good mix. Pour 1/2 cup water . Combine well. Pressure cook it for about 6-7 whistles. (or as per the softness required). Switch off the flame. Let the pressure settle down.
- Meanwhile keep 3 cups of water for boiling.
- Until the pressure settles , heat ghee in a pot. saute finely chopped curry leaves. After a couple of minutes, add half of the fried onions. After a while, add roasted rava and saute it for a long time . (the more you saute, the more tastier ; careful not to burn it)
- Once the pressure settles, open the cooker. Add chopped coriander leaves, lime juice and garam masala powder. Also add in the remaining deep fried onions. Mix well and let it boil .Check for salt.
- To the nicely roasted rava , add the boiling water. Give it a good mix. Then add the boiling meat masala. Mix well and close the lid for a minute. Open and keep on low flame for another couple of minutes.
Erachi Thari Biriyani is ready! Garnish with coriander leaves or deep fried onion ,if you wish to. Enjoy your meal!
Have a look at these Malabar delicacies too –
- Chicken Kakka Roti
- Erachi choru |kerala meat rice
- Irani Pola / Malabar Pola
- Prawn puttu/ Chemmeen puttu
- Ney Pathiri
- Nadan Kozhi Curry / traditional Chicken Curry
- Thalassery Chicken biriyani