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Tribal Cuisine: Kodo millet Chicken Biryani

Sabnam Aferin

Ingredients

  1. Kodo millet rice – 1 kg
  2. Chicken – 1 kg
  3. Onion (cut into slice) – 400 gm
  4. Green chilli ( chopped) – 50 gm
  5. Ginger garlic paste – 75 gm
  6. Ghee / oil – 200 gm
  7. Salt – as per taste
  8. Cardomom–2 to 3 pc
  9. Cloves- 7 to 8 pc
  10. Bayleaf – 3 pc
  11. Black pepper(whole)- 10 to 15 pc,
  12. Cinnamon – 2 pc
  13. Garam masala powder – 3tsp
  14. Chilli powder- 3tsp
  15. Turmeric powder – 1tsp
  16. chicken Masala- 3tsp,
  17. Biriyani Masala- 4tsp,
  18. Mint leaf- one handful
  19. Sugar- 2tsp

Preparation Method

  • Take oil in thick bottomed pan and add half of chopped onion, stir fry till onion turn in to golden brown.
  • Add mint leaf in to it ,saute and collect all fried onion and mint and keep them aside in a plate, add sugar and biryani masala in to it and prepare a dry mixture.
  • Add cardamom, cloves, bayleaf, cinnamon in oil and sauté for 1 minute.
  • Add onion and roast  till onion turn in to golden brown.
  • Add ginger garlic paste  and fry in a low flame.
  • Add turmeric powder, chili powder, salt and saute .
  • Wash chicken, add in to it and mix well.
  • Add green chilli  and chicken masala in to it.
  • Add water, cover the pan with a plate and cook for 30 to 40 minutes.
  • Add garam masala powder and cook it for another 5 minute and keep a side .
  • Take a utensil and boil water with black pepper and salt.
  • Wash Kodo millet rice , add it in boiling water and boil until 3/4th done.
  • Drain excess water and set aside.
  • Take a thick bottomed utensil  add some oil in to it . Put a layers of boiled Kodo millet rice, then add biryani masala onion mint mixture in to it and lastly  put a layer of  chicken curry in to it. ( follow this process twice or thrice , which is depend on your layer size).
  • Again keep the utensil in a low flame , cover the utensil with a plate and cook till the Kodo millet rice is cooked well
  • After completion of cooking, serve  with raita.
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