It can be prepared with chicken, beef, mutton, or as a vegetable version.
It can be prepared with chicken, beef, mutton, or as a vegetable version.
It can be prepared with chicken, beef, mutton, or as a vegetable version.
When time is short and a tasty lunchbox is the goal, thari biryani is an easy choice. Common in Malabar and the Tamil Nadu border regions of Kerala, it delivers familiar biryani flavours in a simpler form.
Unlike traditional biryani, this dish does not use rice. The main ingredient is rava or thari, also known as semolina. It carries the familiar aroma and spice profile of biryani but cooks much faster and with far less effort. This makes it a practical choice for busy mornings and a great lunchbox option for children.
Soft in texture and mild in flavour, thari biryani works well for both kids and adults. It can be prepared with chicken, beef, mutton, or as a vegetable version.
Here are two easy thari biryani recipes to try at home.
Chicken thari biryani
Ingredients
1 cup thari rava
250 g chicken
2 onions, sliced
1 tablespoon ginger-garlic paste
1 tomato, chopped
1 to 1½ teaspoons biryani masala
Chilli powder, as required
Turmeric powder, as required
2 tablespoons curd
Ghee or oil, as required
About 2½ cups water
Curry leaves, as required
Mint leaves, as required
Coriander leaves, as required
Preparations
Heat ghee or oil in a pan and sauté the sliced onions until soft
Add ginger-garlic paste and chopped tomato and cook until the mixture turns soft
Add chilli powder, turmeric powder, biryani masala and curd
Mix well, then add the chicken
Cover and cook until the chicken is half done
Add water and bring to a boil
When it starts boiling, add the washed thari rava and stir well
Cover and cook on low heat until all the water is absorbed and the thari is soft
Turn off the heat and serve hot with raita, salad or lime pickle.
Vegetable thari biryani
Ingredients
1 cup thari rava
1½ cups mixed vegetables (carrot, beans, potato, broad beans, green peas)
2 onions, sliced lengthwise
1 tablespoon ginger-garlic paste
2 green chillies, slit
1 tomato, chopped
2 tablespoons curd
1 to 1½ teaspoons biryani masala
½ teaspoon chilli powder
¼ teaspoon turmeric powder
1 tablespoon ghee
1 tablespoon oil
1 small piece cinnamon
2 cardamom
2 cloves
Curry leaves, as required
Mint leaves, as required
Coriander leaves, as required
Salt, as required
2½ cups water
Preparation
Heat ghee and oil in a thick-bottomed vessel
Add cinnamon, cardamom and cloves
Add the sliced onions and sauté until golden
Add ginger-garlic paste, green chillies and curry leaves and sauté until the raw smell disappears
Add chopped tomato and cook until soft
Add chilli powder, turmeric powder, biryani masala and salt
Mix well, then add curd and stir until the masala comes together
Add the vegetables and sauté for two to three minutes
Pour in water and bring to a boil
Add the washed thari rava and stir well
Reduce the heat, cover, and cook for eight to ten minutes until all the water is absorbed and the thari is soft
Add mint and coriander leaves, turn off the heat, and serve warm.