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 3/4^th 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.