Millet Chicken Biryani

Ingredients:

100–120 grams chicken (small pieces, preferably bone-in or boneless)

2 tablespoons yogurt (curd)

½ teaspoon ginger-garlic paste

¼ teaspoon turmeric powder

½ teaspoon red chili powder

½ teaspoon garam masala or biryani masala Salt, to taste

For the biryani:

¼ cup millet (foxtail, little, or barnyard millet)

¾ cup water (adjust as needed)

½ small onion, thinly sliced

½ small tomato, chopped

1 small green chili, slit (optional)

1 small bay leaf (optional)

1–2 cloves, ½-inch cinnamon stick,

2–3 black peppercorns (optional whole spices)

½ teaspoon cumin seeds

1 tablespoon oil or ghee

Fresh mint and coriander leaves, a few chopped

Salt, to taste

Lemon wedge, for serving

Directions:

In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt.

Let it marinate for at least 20–30 minutes (longer if possible).

Rinse millet well 2–3 times and soak it in water for 15 minutes. Drain and keep ready.

Heat oil/ghee in a small heavy-bottomed pan or cooker.

Add whole spices (bay leaf, cloves, cinnamon, peppercorns) & cumin seeds. Let them splutter.

Add sliced onions and fry till golden brown.

Add green chili and chopped tomatoes. Cook till tomatoes are soft.

Add the marinated chicken. Sauté on medium heat for 3–4 minutes until the chicken turns white and slightly seals.

Add the soaked millet and stir gently.

Add ¾ cup water, salt to taste, and a sprinkle of mint and coriander leaves.

In a pressure cooker: 1 whistle on low flame, then let it rest for 5 minutes.

In a covered pan: Cook on low flame for about 15 minutes, until millet and chicken are cooked.

Let it rest covered for 5 minutes before opening.

Fluff gently with a fork. Garnish with more mint/coriander and a squeeze of lemon juice.

Serve hot with raita, onion salad, or curd!