Mouthwatering Chicken Pulao prepared using Kodo Millet.
About Kodo Millet
Kodo is very rich in dietary fibre and protein in addition to all the general millet characteristics (gluten-free, low glycemic index, high fibre, etc). It has a high antioxidant content and it is highly beneficial for diabetes patients.
Kodo Millet is called as Haarka (in Kannada), Arikelu (in Telugu), Varagu (in Tamil) and Kodon (in Hindi)
Ingredients
Chicken Marination
- 1/2 kg Chicken Large Pieces
- 2 tbsp Red Chilly powder
- 1 tsp Turmeric powder
- 1 tsp Garlic Paste
- 1 pinch Garam Masala
Pulao Ingredients
- 2 cups Chopped Onions
- 2 cups Chopped Tomatoes
- 1/2 cup Diced Capsicum
- 2 nos Green Chilly
- 2 tbsp Ginger Garlic Paste
- 1/2 cup Finely chopped Coriander Leaves
- 2 tbsp Ghee
Dry Spices
- 2-3 tbsp Red Chilly powder
- 1 tsp Turmeric powder
- 1 tsp Garam Masala powder
- 5 nos Cloves
- 2 nos Cardamom
- 1 -2 pieces Cinnamon Stick
- 2-3 nos Marati moggu (Kapok buds)
- 2 nos Bay Leaf
Kodo Millet Rice
- 2 cups Kodo Millet
- 4 cups Water
Servings: Persons
Instructions
- Marinate chicken for at least an hour. Recommended to marinate 3 hours.
- Prepare Kodo Millet Rice: For 2 cups of Kodo Millet add 2 cups of water in a pressure cooker. Add 2 Bay leaves for additional fragrance. Close the lid and cook the rice in high heat. After the first whistle, reduce the flame. After the second whistle, remove the cooker from heat and leave it aside. Let the rice cook in its own steam for about 10-15 mins. When the steam is gone, transfer the rice to a large plate and let the rice cool. Note: Do not mix the rice using ladle or spoon. That will make the rice lumpy.
- Heat Ghee in a thick bottom large vessel and add whole spices and fry for a minute.
- Add chopped onions and fry till the onion starts losing color. Add ginger garlic paste and fry for a few minutes.
- Add chopped tomatoes. Add salt to this so that tomatoes cook well.
- Tomatoes should start releasing its juices. Fry till all tomatoes are cooked well into a thick paste.
- Add all dry spices - Red Chilly, Turmeric, and Garam Masala and fry at low flame for about a minute or two. Add green chilly.
- Add the marinated chicken pieces and mix well. Close the lid and cook for about 10 minutes in medium to low flame.
- Let the chicken cook in its own juices. It will take about 20 minutes to cook the chicken. If additional water is needed, add very little quantity as we do not want a curry consistency.
- When the chicken is cooked, add diced capsicum and chopped coriander leaves. Stir and cook for about 2 minutes in low flame.
- Add the cooked and cooled Kodo millet rice to this and mix well. Cook for about 2 - 3 minutes in low flame.
- Serve hot with Raitha.
Powered byWP Ultimate Recipe
Leave a Reply
You must be logged in to post a comment.