Healthy & Flavorful Thalassery Quinoa Chicken Biryani
1 hour 30 minutes
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About Healthy & Flavorful Thalassery Quinoa Chicken Biryani
Craving the authentic flavors of Thalassery Chicken Biryani but looking for a healthier twist? This quinoa biryani recipe delivers all the aromatic spices and tender chicken you love with a nutritious and satisfying spin.Imagine succulent chicken enveloped in a fragrant blend of spices, layered with fluffy quinoa for a lighter, yet equally delicious, take on this classic dish. It's a perfect balance of flavor and wholesome goodness.Experience the rich culinary heritage of Thalassery in a whole new light. This quinoa biryani is a simple way to enjoy a flavorful and healthy meal any night of the week.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
For the Chicken Masala
- 0.5 kg Chicken cut into pieces
- 1-2 tbsp Ghee or oil
- 4 large Onions finely sliced
- 3-4 Chillies crushed, green
- 1.5 tbsp Ginger-Garlic Paste
- 2 Tomatoes finely sliced
- 0.5 tsp Garam Masala
- 0.25 cup Coriander finely chopped
- 0.25 cup Mint Leaves finely chopped
- 0.5 cup Lemon Juice
- 1-2 tsp Salt or to taste
For the Quinoa
- 1 cup Quinoa
- 2 pods Cardamom Pods
- 2 Cloves
- 2 piece Cinnamon Sticks medium
- 1 tsp Coriander finely chopped
- 1 tsp Mint Leaves finely chopped
- 1-2 tsp Salt or to taste
- 4 cup Water
For Layering & Garnish
- 1 tsp Lemon Juice
- 1 pinch Turmeric Powder
- 0.25 tsp Garam Masala
- 0.25 cup Coriander finely chopped
- 0.25 cup Mint Leaves finely chopped
Instructions
Method to prepare Chicken Masala
- Wash and clean the chicken pieces thoroughly. Score each piece with small gashes to allow for better marination and flavor penetration.
- Heat the ghee or oil in a large pot or Dutch oven over medium heat.
- Set aside 0.25 cup of sliced onions for later use. Sauté the remaining onions in the hot ghee until softened and translucent.
- Add the crushed green chilies and ginger-garlic paste to the pot. Sauté for a minute until fragrant.
- Add the sliced tomatoes and sauté until they break down and the raw smell dissipates. This creates a flavorful base for the biryani.
- Add the chicken pieces to the pot and mix well to coat them in the spice mixture. Sear the chicken for a few minutes on each side until lightly browned.
- Stir in the garam masala, chopped coriander, mint leaves, lemon juice, and salt. Mix thoroughly to combine.
- Cover the pot and cook the chicken until tender and the gravy thickens. Reduce heat to low as needed to prevent burning.
Method to prepare Quinoa
- In a separate pot, heat the remaining ghee or oil over medium heat. Add the reserved 0.25 cup of sliced onions and sauté until softened.
- Add the quinoa to the pot and roast for 2-3 minutes, stirring constantly, until lightly toasted. This enhances the nutty flavor of the quinoa.
- Add the cardamom pods, cloves, and cinnamon sticks to the pot. Stir until fragrant.
- Add the chopped coriander, mint leaves, and salt. Stir well to combine.
- Pour in the water, cover the pot, and bring to a boil. Once boiling, reduce heat to low and simmer for 15-20 minutes, or until the quinoa is cooked through and the water has been absorbed.
- Remove the cooked quinoa from the heat and let it rest for a few minutes. Fluff with a fork to separate the grains.
- Spread the cooked quinoa evenly over the chicken masala in the biryani pot.
- In a small bowl, mix the turmeric powder with the remaining lemon juice. Drizzle this mixture over the quinoa.
- Sprinkle the remaining chopped coriander, mint leaves, and garam masala over the quinoa.
- Cover the pot tightly with a lid. Once steam appears, turn off the heat and let the biryani rest for 10-15 minutes to allow the flavors to meld. This steaming process helps to infuse the quinoa with the aromatic spices from the chicken masala.
- Serve the Thalassery Quinoa Chicken Biryani hot with raita and other accompaniments of your choice.
Recipe Notes
Good To Know
- Recipe developed for quinoaguru.com by Donna George.
- Donna George is a homemaker, mother, and culinary blogger at The Culinary Trail.
- Originally from Kerala, India, she now lives in Bangalore with her family.
- She works as a freelance recipe developer and editor.
Expert Tips
- For a richer flavor, toast the quinoa before cooking. This adds a nutty depth.
- Customize your quinoa bowl with different vegetables, proteins, and dressings to suit your taste.
- Don't overcook the quinoa. It should be light and fluffy, not mushy.
Storage Instructions
- Store leftover quinoa in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently in the microwave or on the stovetop with a splash of water or broth.
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Recipe Nutrition
Calories: 426kcalCarbohydrates: 52gProtein: 20gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 55mgSodium: 1347mgPotassium: 838mgFiber: 9gSugar: 11gVitamin A: 988IUVitamin C: 51mgCalcium: 104mgIron: 4mg
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6 Comments
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This is a fantastic recipe! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.
This looks delightful! Thanks for the recipe.
I’m thrilled to try this recipe!
this looks awesome…will try this soon
This looks divine! Can’t wait to make it.