Hangover is for real, isn’t it? We had a long weekend last week for the Milad-un-Nabi plus Martyr’s Day plus National Day, all clubbed together with the weekend, and once that finished, then the next sadness is that it will take a while to get another long weekend like that. We as human beings are never satisfied with our condition, right? 😀
So without cribbing too much, I guess I get straight onto the recipe for today. Have you ever heard of a dish called “Thari Biriyani”? A biriyani with no rice at all, it is basically a jazzed up version of an upma! I am on a lot of food groups on FB where I can’t promote my blog as such but still stay on since it is a source of constant learning of so many new dishes, traditional and otherwise, that my saved drafts are overflowing and I don’t know when I am going to try all of them, and post it on the blog, InShaAllah! 😀 Being a food blogger, it becomes imperative to keep our eyes and ears open towards all the new possibilities of learning new food. It was during one of my browsing I came across this amazing dish.
The dish did intrigue me and not of a surprise, is a Thalassery special. You cook up a masala of your choice of meat, cook partly the upma that you would do and then mix up the whole thing at the end to make a lipsmacking meal in itself. It seems it is an oft-prepared dishes in Thalassery during Ramadan due to the ease of making it and can even double up as lunch or dinner in case you are feeling lazy to cook a whole meal for lunch or dinner, or even if you have leftover curry from the previous night! The options are plenty… I have used beef cubes here but you can replace it with chicken or even prawns or thick fish cubes. Next time, I guess I would add some cubed carrots and peas to up the health quotient. 😉 Off to the recipe…
Thari Choru/ Thari Biriyani ~ Malabar Semolina Biriyani
- FOR MASALA:
- 1 tbsp oil
- 1 large onion sliced
- 2 green chillies minced
- 1 heaped tsp ginger garlic paste
- 1 large tomato chopped
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 400 gm boneless beef cut into small peices
- Salt to taste
- FOR REST:
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 green chilli minced
- 2 sprigs curry leaves
- 1 inch pc ginger grated
- 1 small onion sliced
- 2 cups semolina
- Salt as required
- 3 cups HOT water
- Coriander leaves for garnish
- Heat oil in a pressure cooker. Saute onion, green chillies, ginger garlic paste and tomato with a pinch of salt till wilted.
- Add the powders and the beef, adjust the salt and cook for one-two whistles. Allow the pressure to go by itself.
- In a bigger saucepan, heat ghee. Splutter the mustard seeds. Saute the green chili, curry leaves, ginger and onion.
- Add the semolina and roast it well till a nice aroma comes.
- Add the hot water, adjust salt and bring it to boil. Keep on low flame and let it cook on closed lid for 5 minutes.
- Now add the cooked beef along with all the stock and mix well. Sprinkle garam masala and cook for a further five minutes till all the liquid is absorbed.
- Serve warm sprinkled with coriander leaves.