Erachi Choru

Name: Erachi Choru (Lamb pulao)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1½ cups (300 grams) basmati rice, soaked; 3 (1-inch/2½-cm) cinnamon sticks; 6 green cardamom pods; ¼ cup (50 ml) vegetable oil; 1 tablespoon freshly squeezed lemon juice; 6 whole cloves; 4 large red onions, thinly sliced; 3 tablespoons chopped fresh cilantro; 3 teaspoons table salt; 6 green chiles, stemmed and slit; 1½-inch (4-cm) piece fresh ginger, julienned; 1 tablespoon fresh garlic paste; 14 ounces (400 grams) boneless lamb, cut into 1½-inch (4-cm) pieces

Lamb pulao

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This South Indian dish is an easy, one-pot dinner that contains both lamb and rice. The spice trio of cinnamon, cardamom, and cloves gives it a wonderful flavor.

Ingredients

¼ cup (50 ml) vegetable oil
3 (1-inch/

Asia
India
Main course
Dinner
Gluten-free

Method

Place a nonstick saucepan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the cinnamon, cardamom, cloves, and onions, and sauté until the onions are browned. Add the chiles, ginger, and garlic paste, and sauté until fragrant.
Add the lamb and sauté for 2 minutes. Add half of the cilantro and sauté for 2 minutes.