Chettinad Chicken Millet Biryani Recipe

About this recipe

A high-protein, flavorful Chettinad-style chicken biryani made with millet for a healthier twist, packed with spices and rich, authentic Tamil flavors.

Ingredients

• 400 g Curd
• Pcs Chings Masala Chicken Chilli
• 250g Green Chilli
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 500 g Tomato - Hybrid
• - Chicken Breast
• 1 kg Rice
• 500 g Chicken Whole
• - Bay Leaf
• 150 Gms Cloves
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 100 g Coriander Powder
• 50 g Cumin Powder
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 500G Sorghum Flour

Instructions

1. Step 1: Marinate the chicken pieces with yogurt, turmeric powder, salt, and half the ginger-garlic paste. Let it rest for 20 minutes.
2. Step 2: Heat oil in the rice cooker. Add bay leaf, cloves, cinnamon stick, cardamom pods, and fennel seeds. Sauté until aromatic.
3. Step 3: Add the sliced onions and green chilies. Cook until the onions turn golden brown.
4. Step 4: Stir in the remaining ginger-garlic paste. Cook until the raw smell disappears.
5. Step 5: Add the tomatoes and sauté until they turn soft and mushy.
6. Step 6: Mix in the coriander powder, cumin powder, red chili powder, and Chettinad masala powder. Cook for 2 minutes.
7. Step 7: Add the marinated chicken and cook until the chicken is lightly browned and coated with the spices.
8. Step 8: Drain the soaked millet and add it to the rice cooker. Gently mix with the masala.
9. Step 9: Pour in the boiled water, adjust salt, and sprinkle the chopped mint and coriander leaves.
10. Step 10: Cover and cook in the rice cooker on the 'cook' setting until the millet is fluffy and the chicken is tender. Let it rest for 10 minutes before serving.