Thari Choru/ Thari Biriyani ~ Malabar Semolina Biriyani

Pin

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…

Pin

Pin

Thari Choru/ Thari Biriyani ~ Malabar Semolina Biriyani

Course Dinner

Cuisine Malabar

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 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

Instructions

• 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.

Notes

If you like your upma a little more with moisture, add an extra cup of hot water while cooking the semolina.