Barnyard Chicken Biryani

Millets in may series post 11- Barnyard Chicken Biryani

This is my first trial of millets and non veg together…it turned out awesome! In my house, we call it biryani only if it is made seeraga samba rice, the way they make it in my native place, Dindigul. We don’t even prefer biryani made out of basmati rice. So, I was very hesitant to try out this biryani made out of millets. But surprisingly, it turned out amazing and everyone liked it! This recipe is by Murugu’s Kitchen, a youtuber. It was not very different from rice. This took lesser time and is easier than your regular chicken biryani. For all the vegetarians out there, you can substitute the chicken with veggies of your choice. Serve with some raitha and gravy and have a healthy Sunday lunch!

Health benefits of barnyard millet- it is a good source of protein. It is highly digestible and an excellent source of dietary fibers. The carbohydrate content of barnyard is lower and slowly digestible. It also controls diabetes and heart diseases.

Click on the link below for more details on millets

https://laksmiscookbook.blogspot.com/2019/05/millets-what-you-need-to-know.html

Preparation time: 10 minutes| Cooking time: 20 to 25 minutesCourse: Main course| Cuisine: Indian

Ingredients:

Barnyard millet- 1 cup

Boneless chicken- ½ kg

Water- 1 ½ cup+ ½ (cup for chicken)

Onion- 1(big)

Tomato- 1 (big)

Ginger garlic paste- 1 tspturmeric powder- ¼ tsp

Green chilies- 2(slit)

Curd- ½ cup

Chili powder- ½ tsp

Coriander powder- 2tsp

Garam masala- ½ tsp

Salt- as needed

Curry leaves- a few

Mint leaves- ½ cup

Coriander leaves- a handful

Oil- 3 tsp

Ghee- 1 tsp

Saunf - ½ tsp

Cinnamon- 2 pieces

Cloves- 3

Bay leaf- 2

Cardamom-1

Method:

1. Clean and soak barnyard millet in water for 10 minutes

2. Clean the chicken pieces and add them to a kadai. Add ½ cup water, salt and turmeric to it. Cook for 10 minutes or until it is fully cooked. Make sure there is no water left in chicken and it is fully dry.

3. Next heat oil and ghee in a heavy bottomed vessel. Add saunf, cinnamon, cloves, cardamom and bay leaves to it.

4. Then add finely chopped onion and ginger garlic paste to it. Fry till golden in colour.

5. Then add curry leaves and green chilies. Mix everything well.

6. Now add tomatoes and salt. Fry for few minutes.

7. Then add chili powder, coriander powder and garam masala. Fry until raw smell leaves.

8. Add mint leaves and coriander leaves. Mix everything well. Add ½ cup of curd and give it a mix.

9. Now add the cooked chicken pieces and stir well. Add the barnyard millet and mix everything together.

10. Add 1 ½ cup of water and check for salt and spice. Add if you need anything.

11. Close the vessel with a lid. Cook on low flame for 10 to 15 minutes, without disturbing.

12. After 10 to 15 minutes, check if it is fully cooked and switch off flame. Open the lid and gently fluff it with a fork.

13. Serve it hot with chicken gravy and raitha.

Notes:

· Since barnyard millet gets cooked very fast, we are not pressure cooking this biryani.

· Increase spice levels according to your taste buds.

· Vegetarians can replace chicken with cooked veggies of your choice.

· Use a heavy bottomed vessel to make this dish or else it get stuck at the bottom.

Step by step pictures

soak barnyard in water for 10 minutes

add a little salt and turmeric powder

to chicken and cook it in a kadai

in a heavy bottomed vessel, add oil,

cinnamon, cloves, saunf, cardamom

and bay leaves.

add onion and ginger garlic paste

fry until golden in colour

add curry leaves and chilies

add tomatoes along with salt

mix well

add chili powder, coriander powder and

garam masala. fry until raw smell leaves

add mint leaves and coriander leaves

mix everything well

add curd and give it a mix

add the cooked chicken

mix well

add the barnyard millet

mix everything well.

add 1 1/2 cup of water. mix well

check for salt and spice. add if needed

close with a lid and cook for 10

to 15 minutes. open the lid and

check if it is cooked fully.

gently fluff with a fork.

serve hot with raitha and gravy.

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