A healthy and tasty recipe rich in fibre, little millet has properties that help overcome problems such as dysmenorrhea (painful menstruation), infertility, foxtail millet can help in getting rid of excess oestrogen levels and folic acid, B vitamins in kodo millet helps in improving ovarian function.
Biriyani is a royal food that the Mughals introduced to India. It is consumed by the majority of the family on special occasions. Chicken Biriyani is a delicious savory dish flavored with spices and loaded with spicy marinated chicken. Everyone in India makes biriyani with basmati rice, but I substituted it with millets. Millets, as you may know, are more nutritious and healthier for us.
Multi Millet Chicken Biryani
Tejpatta / bay leaf - 1
Shajeera- 1/2 pinch
Salt - as per taste
Red chilli powder- 1/2 tablespoon
Cloves - 4
Cinnamon - small piece
Pepper powder - 1 pinch
Green chillies - 2
Onion - 1 (medium sized)
Oil - 2 tablespoons
Ghee - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Turmeric powder - 1 pinch
Coriander leaves - few
Chicken boneless pieces - 250grams
Millets (foxtail+ kodo+ little millets) - all together 60grams
Soak all millet in water overnight.
Marinate the chicken pieces in salt, red chili powder, lemon, oil, and garam masala powder.
Take a pressure cooker and add 2 tablespoons of oil and 1 teaspoon of ghee to it.
Then add above mentioned spices and fry until the aroma comes.
Now add onion pieces and fry until it turns brown.
Add marinated chicken pieces, ginger garlic paste, turmeric powder, and salt, and fry for the next 1-2 minutes.
Then add red chili powder, pudina, and coriander leaves and then fry for some time.
Add previously soaked multi millets and 2 cups or 2 small glasses of water
Pressure cook for 3 whistles.
Garnish with cashews already fried in ghee