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{Ramadan Special} – Erachi Pola by Zareena of ‘My Experiments with Food’
I am really grateful to Lubna for giving me this opportunity to participate in the global Ramadan event. This is my third continuous year to participate in the event where most of the bloggers during this Ramadan season share their recipes that is made during Iftar, by which we come to know about different dishes of different regions.
Today my post is about Malabar delicacy called as erachi pola / meat and rice layered cake. This is one of the most easiest dishes which can be prepared for large gathering. The Malabar cuisine is totally rich and unique. In this erachi pola chicken is layered with rice batter and is cooked on a slow flame. This is not made regularly in our house, but as I wanted to try something different, when i was in Kerala, I made this with the help of my aunt and came out well. This is an irresistible dish which will be loved by all.
- 3/4 cup Rice
- 1/2 cup Coconut
- 2 Eggs
- 1 tbsp. Yeast
- 1 tbsp. Sugar
- Salt
- 1 cup boneless Chicken
- 1 tbsp. Red chili powder
- 1/2 tbsp. Coriander powder
- 1 tbsp. Turmeric powder
- 1 tbsp. Garam Masala Powder
- 1 tbsp. Fennel Powder
- Salt
- 1 big Onion, chopped
- 1 tbsp. Ginger and Garlic paste
- 2 Green Chilies
- Soak the rice for about an hour.
- Grind the rice along with coconut and eggs. Add yeast and sugar. Grind well. Keep this in a bowl and let this rest for 2- 3 hours.
- For the filling:
- Mix the boneless chicken pieces with red chili powder, fennel powder, coriander powder, turmeric and little garam masala powder.
- Cook this by adding little water and salt, in a pressure cooker till the chicken pieces become soft. Shred the chicken pieces using hands and keep this aside.
- Heat oil in a pan, add the chopped onions, green chilies and crushed ginger and garlic. Stir well and when the raw smell disappears add the shredded chicken to this and mix well.
- Heat a small nonstick pan over low flame. Smear little oil or ghee, pour a big spoonful of rice batter as the first layer and cover and cook this for about 10 minutes. This will be the second layer.
- When the top is cooked lightly, spread the shredded chicken mixture fully over the cooked rice batter. Cover for a minute.
- Pour another spoonful of the rice batter over the chicken mixture and cover and cook for about 10- 15 minutes. This is the third layer. Make sure the top layer is cooked well.
- Or else if it is taking too much time to cook, flip on another non stick pan of same size and cook this on slow flame.
- Get a plate ready. Run a knife through the edges of the non stick pan. Cover the pan with the plate and turn upside down. This erachi pola is ready to serve.
Thank you Zareena for sending across this wonderful recipe and being part of Global Ramadan Event – Joy From Fasting To Feasting – VIII.
You can find Zareena @ Blog|Facebook.
NOTE: You can find updated list of entries @ Joy From Fasting To Feasting - VIII.
Source: http://www.kitchenflavours.net/2015/06/ramadan-special-erachi-pola-by-zareena_21.html
