Gluten-Free Chicken Millet Pilaf With Spiced Yogurt Sauce Recipe

About this recipe

A flavorful and wholesome millet pilaf cooked with tender chicken pieces, aromatic spices, and served with a mildly spiced yogurt sauce. This dish offers a perfect balance of texture, taste, and nutrition, crafted specifically to be gluten-free and satisfying for dinner.

Ingredients

• Pcs Epi Yogurt Mango
• 500 ml Water
• Pcs Chings Masala Chicken Chilli
• - Onion
• 250g Green Chilli
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 20 g Turmeric Powder
• - Red Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 500 g Ghee
• 250g Coriander
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 10G Salt

Instructions

1. Step 1: Heat 1 tablespoon of ghee in a rice cooker on the sauté mode. Add the cumin seeds and whole spices and let them sizzle for 30 seconds.
2. Step 2: Add the sliced onions and cook until golden brown. Mix in the ginger-garlic paste and green chili, and sauté for 2-3 minutes.
3. Step 3: Add the chicken pieces, turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 5-7 minutes until the chicken begins to brown.
4. Step 4: Add the chopped tomatoes and cook until they become soft and the mixture releases oil.
5. Step 5: Add the soaked and drained millet to the rice cooker and mix it with the masala. Pour in the warm water, close the lid, and set the rice cooker to the 'cook' mode.
6. Step 6: Let the millet pilaf cook completely, stirring once halfway through if possible. Once done, allow it to rest for 5 minutes.
7. Step 7: Meanwhile, for the spiced yogurt sauce, mix the whisked yogurt with garam masala and a pinch of salt, and set aside.
8. Step 8: Fluff the millet pilaf gently with a fork, garnish with fresh coriander and mint leaves, and serve hot with the spiced yogurt sauce on the side.

How to make Gluten-Free Chicken Millet Pilaf With Spiced Yogurt Sauce

1. Temper the spices. Heat 1 tablespoon of ghee in a rice cooker on sauté mode and let the cumin seeds and whole spices sizzle for 30 seconds. Cook sliced onions until golden, then sauté ginger-garlic paste and green chilli for 2-3 minutes.
2. Cook the chicken masala. Add the chicken with turmeric, red chilli powder, coriander powder and salt and cook for 5-7 minutes until it begins to brown. Cook the chopped tomatoes until soft and the mixture releases oil.
3. Cook the millet. Mix in the soaked, drained millet, pour in warm water, close the lid and set to cook mode. Let it cook completely until the chicken is cooked through, stirring once halfway if possible, then rest for 5 minutes.
4. Make sauce and serve. Mix whisked yogurt with garam masala and a pinch of salt. Fluff the pilaf with a fork, garnish with coriander and mint and serve hot with the spiced yogurt sauce.

Frequently asked questions

How can I adjust the spice level of this dish?

To reduce the heat, you can use fewer green chilies and opt for a milder red chili powder. Conversely, for more spice, increase the quantity of green chilies and red chili powder or add a pinch of extra garam masala to the yogurt sauce.

How do I know when the millet pilaf is perfectly cooked?

The millet should be tender but not mushy, with each grain separate and fluffy. If the pilaf appears too wet after cooking, let it rest for an additional 5-10 minutes with the lid on to allow any residual moisture to absorb.

Can I make this dish ahead of time and reheat it?

Yes, you can make the pilaf ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Reheat it gently in a microwave or on the stovetop with a splash of water to prevent it from drying out.

What is the role of Chings Masala Chicken Chilli in this recipe?

Chings Masala Chicken Chilli adds a unique blend of Indian-Chinese spices, giving the dish a slight fusion twist. If unavailable, you can substitute it with a mix of garam masala and a pinch of soy sauce for a similar flavor profile.