Quinoa Chicken Biryani: Thalassery Style

Method to prepare Chicken Masala : Wash and clean the chicken. Make small gashes on each piece and keep aside

Heat ghee/oil in a biryani pot.

Keep away 1/4 cup of sliced onions aside. Sauté the rest of the onions till it turns soft.

Add crushed chilies and ginger garlic paste. Add sliced tomatoes and sauté till raw smell goes away.

When oil appears, add chicken pieces and mix well.

Now add garam masala, chopped coriander and mint leaves, lemon juice and adequate salt. Combine well. Cover and cook till chicken is succulent and gravy has reduced to a thick masala.

Method to prepare Quinoa : In a large stock pot, heat ghee/oil. Add 1/4 cup of sliced onions and sauté until soft. Into this add the quinoa and roast for a few minutes (2 to 3 minutes approximately)

Add whole spices and stir till raw smell disappears. Now add few chopped coriander and mint leaves and salt and stir well.

Add water, cover and cook till quinoa is cooked and water has evaporated (this process takes about 15 to 20 minutes approximately). Once the quinoa is fully cooked, take it off the flame and let it rest for a few minutes. Then fluff it with a fork

Place the biryani pot with the cooked chicken on the flame. Spread the cooked quinoa evenly on top of the chicken masala.

Mix turmeric powder with juice from 1/2 a lemon. Drizzle this on top of the quinoa. Sprinkle 1/4 cup each of chopped coriander and mint leaves and garam masala powder.

Cover tight with a lid. Once steam appears, switch off the flame and allow it to be on the residual heat for 10 to 15 minutes.

Serve hot with a cool raita and with other accompaniments of your choice.