Quinoa Chicken Biryani: Thalassery Style
About Quinoa Chicken Biryani: Thalassery Style
Experience the rich flavors of Thalassery with our Quinoa Chicken Biryani recipe. A healthier twist on a classic, packed with aromatic spices and juicy chicken.
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Ingredients
Ingredients for Quinoa masala
- 1 cup Quinoa
- 1/2 kg Chicken cut into pieces
- 1-2 tbsp Desi Ghee or oil
- 4 large Onions finely sliced, big
- 3 - 4 Green Chillies crushed
- 1 1/2 tbsp Ginger Garlic Paste
- 2 to Tomato finely sliced
- 1/2 tsp Garam Masala
- 1/4 cup Coriander finely chopped
- 1/4 cup Mint finely chopped
- 1/2 cup Lemon Juice
- 1-2 tsp Salt or as per taste
Ingredients for Quinoa
- 2 pods Cardamom
- 2 cloves Cloves
- 2 pieces Cinnamon medium
- 1 tsp Coriander finely chopped
- 1 tsp Mint finely chopped
- 1-2 tsp Salt or as per taste
- 4 cup Water
- 1 tsp Lemon Juice
- 1 pinch Turmeric Powder
- 1/4 tsp Garam Masala
- 1/4 cup Coriander finely chopped
- 1/4 cup Mint finely chopped
- 1/2 cup Lemon juice
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Instructions
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. Saute the rest of the onions till it turns soft.
- Add crushed chilies and ginger garlic paste. Add sliced tomatoes and saute 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 saute 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.
Recipe Notes
Recipe developed for quinoaguru.com by Donna George – A happy Home-maker and mother to a 3 year old is a passionate foodie and culinary blogger. She blogs at The Culinary Trail
Hailing from God’s own country, Kerala; she lives in Bangalore with her husband and little daughter. Turning her passion for food into a profession, she is currently a Freelance Recipe Developer and Editor.
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Recipe Nutrition
Calories: 426kcal | Carbohydrates: 52g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 1347mg | Potassium: 838mg | Fiber: 9g | Sugar: 11g | Vitamin A: 988IU | Vitamin C: 51mg | Calcium: 104mg | Iron: 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.