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