Last Updated on 4 months by Neha Deshmukh

Authentic Thuvarai Biryani Recipe: Pigeon Pea & Spice Layered Rice

Introduction

Hey everyone! Today, I’m so excited to share a recipe that’s incredibly close to my heart – Thuvarai Biryani. This isn’t just any biryani; it’s a fragrant, flavorful journey to South Indian cuisine, specifically a dish my grandmother used to make for special occasions. It’s a little more involved than some biryanis, but trust me, the end result is so worth it. Get ready to impress your family and friends with this authentic Thuvarai Biryani!

Why You’ll Love This Recipe

This Thuvarai Biryani is special for a few reasons. First, the star ingredient – thuvarai, or pigeon peas – adds a lovely nutty flavor and a wonderful texture. It’s a protein powerhouse and a staple in many South Indian homes. Second, the biryani masala is a complex blend of spices that creates a truly aromatic experience. And finally, the layering technique ensures every bite is packed with flavor. It’s a feast for the senses!

Ingredients

Here’s what you’ll need to make this delicious Thuvarai Biryani:

• 250 gms Thuvarai (pigeon peas)
• 200 gms Onion, thinly sliced (for the masala)
• 200 gms Onion, thinly sliced (for frying)
• 3 Green chilli, sliced
• 1 tbsp Ginger-garlic paste
• 200 gms Tomatoes, chopped
• 40 gms Mint leaves, chopped
• 40 gms Coriander leaves, chopped
• 200 grams Curd
• 5 tbsp Biryani masala powder
• 1 tsp Chicken masala powder
• 1 tsp Garam masala powder
• 0.25 tsp Turmeric powder
• 0.25 tsp Mustard seeds
• As needed Salt
• 5 tbsp Oil
• 500 gms Basmati rice or normal rice
• 3 Cloves
• 2 Bay leaf
• 2 Green cardamom
• 2 Cinnamon sticks
• 1 tsp Cumin seeds (jeera)
• 2 tbsp Oil (for frying onions)
• 2 tbsp Corn flour
• As needed Oil for deep frying
• 2 tbsp Fennel seeds
• 2 Mace Javitri
• 1 tsp Cumin seeds
• 1 tsp Stone flower (Kalpasi)
• 1 Nutmeg, crushed
• 0.5 tsp Cloves
• 3 tbsp Coriander seeds
• 1 tsp Kapok buds (Maratha Moggu)
• 4-5 Dry red chillies
• 3 Black cardamom
• 2-3 Cinnamon sticks
• 5-6 Green cardamom
• 1 tsp Pepper corn
• 2 Star anise
• 2 Bay leaves

Ingredient Notes

Let’s talk ingredients! Thuvarai, or pigeon peas, is a fantastic source of protein and fiber. It’s commonly used in South Indian dals and curries. If you can’t find it, you could substitute with toor dal, but the flavor won’t be quite the same.

Now, the biryani masala. It’s a bit of a project, but making your own is the key to authentic flavor. It includes fennel seeds, mace, cumin, stone flower (Kalpasi), nutmeg, cloves, coriander seeds, kapok buds (Maratha Moggu), dry red chillies, black cardamom, cinnamon, green cardamom, pepper corn, star anise, and bay leaves. Don’t be intimidated! The aroma when you roast these spices is incredible.

Speaking of unique spices, Stone Flower (Kalpasi) and Kapok Buds (Maratha Moggu) are what really set this biryani apart. Stone Flower has a smoky, earthy flavor, while Kapok Buds add a subtle floral note. You can usually find them in Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Fry the onions: Mix the thinly sliced onions with corn flour. Heat oil for deep frying and fry until golden brown and crispy. Drain on paper towels and set aside. These add a beautiful crunch and sweetness.
2. Prepare the biryani masala: Dry roast all the biryani masala ingredients until fragrant. Let them cool completely, then grind them into a fine powder. Reserve 5 tablespoons for the biryani.
3. Cook the thuvarai: Heat oil in a pressure cooker. Add mustard seeds and let them splutter. Sauté the ginger-garlic paste, onions, and turmeric powder until golden brown. Add the thuvarai, chopped tomatoes, salt, half of the mint and coriander leaves, curd, chicken masala powder, garam masala powder, and the reserved biryani masala. Add about 2 cups of water and pressure cook until the thuvarai is about halfway cooked – it shouldn’t be mushy.
4. Cook the rice: While the thuvarai is cooking, rinse the basmati rice until the water runs clear. In a separate pot, boil water with oil, salt, cloves, bay leaf, green cardamom, cinnamon sticks, and cumin seeds. Add the rice and cook until it’s about 80% done – it should still have a slight bite. Drain the rice.
5. Layer the biryani: In a large bowl or pot, start layering! Begin with a layer of the cooked thuvarai masala, followed by a layer of rice. Sprinkle with fried onions, the remaining mint and coriander leaves, and a spoonful of curd. Repeat these layers until everything is used up, ending with a generous topping of fried onions and herbs.
6. Dum it down: Cover the pot tightly with a lid and let it sit undisturbed for at least 15 minutes. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the layering and “dumming” process.
• Feel free to add a pinch of saffron soaked in warm milk for a beautiful color and aroma.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the rice while cooking.

Variations

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt. Coconut yogurt works particularly well!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spice blends.
• Spice Level: Adjust the number of green chillies and dry red chillies in the biryani masala to suit your preference. My family loves it spicy, so I usually add a few extra!
• Festival Adaptations: This biryani is often made during special occasions like Pongal and Onam in South India. It’s a festive dish meant to be shared with loved ones.

Serving Suggestions

Serve this Thuvarai Biryani hot with raita (yogurt dip), a simple onion salad, and papadums. It’s a complete meal in itself!

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

1. What is Thuvarai and can I substitute it with another lentil?

Thuvarai is pigeon peas, a popular lentil in South India. While you can substitute with toor dal, the flavor won’t be quite the same.

2. What is the purpose of frying the onions, and can I skip this step?

Frying the onions adds a lovely sweetness and crunch to the biryani. While you can skip it, it really does elevate the dish.

3. How do I adjust the spice level in this biryani?

Adjust the number of green chillies and dry red chillies in the biryani masala. Start with less and add more to taste.

4. What is Stone Flower (Kalpasi) and where can I find it?

Stone Flower is a lichen with a smoky, earthy flavor. You can usually find it in Indian grocery stores.

5. Can I make this biryani ahead of time? If so, how should I store it?

You can prepare the thuvarai masala and cook the rice ahead of time. Store them separately in the refrigerator. Assemble and “dum” the biryani just before serving.