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Recipe: Jowar (Sorghum) Biryani

  • Recipe: Jowar (Sorghum) Biryani
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by saveadrop.org
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Jowar (Sorghum) Biryani

A delightful twist on the classic biryani, this recipe uses jowar (sorghum) instead of rice for a healthy and gluten-free alternative. Layers of marinated vegetables or meat, caramelized onions, and fragrant spices are steamed to fluffy perfection, creating a flavorful and satisfying dish.

Ingredients:

  • For the Jowar:
    • 1 cup jowar (sorghum), rinsed and soaked for at least 4 hours, or overnight
    • 2 cups water
    • 1 teaspoon ghee or vegetable oil
    • Salt to taste
  • For the Vegetables/Meat (choose one):
    • Vegetable:
      • 1 cup mixed vegetables (carrots, peas, beans, cauliflower) chopped
      • 1 medium onion, chopped
      • 1 tomato, chopped
      • 1 inch ginger, grated
      • 2 cloves garlic, minced
      • 1 teaspoon garam masala
      • 1/2 teaspoon turmeric powder
      • 1/2 teaspoon red chili powder (adjust to spice preference)
      • 1/4 teaspoon coriander powder
      • Salt to taste
      • 2 tablespoons vegetable oil
    • Meat:
      • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (or other preferred meat)
      • 1 medium onion, chopped
      • 1 tomato, chopped
      • 1 inch ginger, grated
      • 2 cloves garlic, minced
      • 1 teaspoon garam masala
      • 1/2 teaspoon turmeric powder
      • 1/2 teaspoon red chili powder (adjust to spice preference)
      • 1/4 teaspoon coriander powder
      • 1/2 teaspoon ground cumin
      • 1/4 teaspoon ground coriander
      • Salt to taste
      • 2 tablespoons vegetable oil
  • For the Garnishes:
    • 1/2 cup fried onions
    • 1/4 cup chopped fresh cilantro
    • Lemon wedges (optional)

Instructions:

  1. Prepare the Jowar: Rinse the soaked jowar and drain well. In a pot, heat ghee or oil over medium heat. Add the jowar, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the jowar is cooked through and fluffy. Set aside.

  2. Prepare the Vegetables/Meat:

    • Vegetable: Heat oil in a pan over medium heat. Add the chopped onion and cook until softened. Add ginger, garlic, and cook for another minute. Add chopped vegetables, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Sauté for 5-7 minutes, or until vegetables are tender-crisp. Set aside.
    • Meat: Marinate the chicken (or other meat) with yogurt (not included in ingredients list), ginger, garlic, garam masala, turmeric powder, red chili powder, coriander powder, cumin powder, coriander powder, and salt for at least 30 minutes. Heat oil in a pan over medium heat. Add the chopped onion and cook until softened. Add the marinated meat and cook until browned on all sides. Add chopped tomato and cook for another 5 minutes. Set aside.

  3. Assemble the Biryani: In a baking dish or pot, spread a layer of cooked jowar. Top with the marinated vegetables or meat, followed by fried onions. Repeat layers, ending with jowar on top. Sprinkle some water or biryani essence (optional) over the top layer. Cover the dish tightly with foil or a lid.

  4. Steam the Biryani: Preheat oven to 375°F (190°C). Place the covered dish in the oven and steam for 20-25 minutes. Alternatively, you can steam the biryani on the stovetop over low heat for 20-25 minutes, adding a little water to the bottom of the pot if needed.

  5. Serve: Once steamed, fluff the biryani with a fork and garnish with fresh cilantro and fried onions. Serve hot with lemon wedges (optional) and raita on the side.