Foxtail Chicken Biryani - By Chef Prashanta

Ingredients:

- Foxnut Millets - 100 gm

- Chicken - 250 gm

- Refined Oil - 3 tbsp

- Desi Ghee - 1 tbsp

- Cumin Powder - ½ tsp

- Coriander Powder - ½ tsp

- Turmeric Powder - 1 pinch

- Kashmiri Chilli Powder - 1 tsp

- Garam Masala Powder - 1 tsp

- Cinnamon Stick - 1 pc

- Star Anise - 3 pcs

- Kebab Down - 4 pcs

- Clove - 4 pcs

- Small Cardamom - 2 pcs

- Big Cardamom - 1 pc

- Jayatri - 1 pc

- Shahi Jeera - 1 pinch

- Onion - 100 gm

- Ginger Garlic Paste - 1 tbsp

- Green Chilli - 4 pcs

- Coriander Leaves - 2 sprigs

- Mint Leaves - 2 sprigs

- Rose Water - 1 tbsp

- Kewda Water - 1 tbsp

- Curd - 2 tbsp

- Milk - 1 tbsp

- Saffron

- Lemon - 2 pcs

- Salt - To Taste

- Sugar - To Taste

Preparation:

1. Soak millets for 4 hours.

2. Marinate chicken with ginger garlic paste, lemon, curd, coriander powder, turmeric powder, chilli powder, garam masala, cumin powder, brown onion, coriander leaves, mint leaves, rose water, and kewda water. Refrigerate it for an hour.

3. Boil water. Put whole garam masala into the water. Then add 80% rice to cook and then remove.

4. Put a handy layer of rice and put chicken layer-by-layer. Put rose water, kewda water, garam masala, brown sugar, mint leaves, coriander leaves, and saffron on top of the rice with some water.

5. Cover with an airtight lid and let it cook for 20-25 minutes.

6. Remove from the stove and serve the biryani with raita and salan.