This is a fantastic Indian recipe. So delicious and great with a side of yoghurt or chutney, or even apricot sauce. Enjoy for dinner, as a side dish or even as left overs for those late night snacks.
• Vegetarian/Vegan — instead of chicken add a cup of cooked chickpeas and use coconut or olive oil instead of ghee for a vegan option.
• Dairy free — use coconut or olive oil instead of ghee.
• Different grain — you can try this with brown rice (preferably soaked overnight) and start with 2 cups of hot water/stock before adding another ˝–1 cup if the rice needs more cooking.
• Less spices — you can leave out the mustard seeds, cumin seeds and garam masala and still have yourself a super delicious dish.
3 tbsp ghee/coconut oil/cold-pressed olive oil
2 tsp mustard seeds
1 onion, finely diced
6–8 garlic cloves, finely chopped or minced
1 small knob ginger, minced
2 tsp cumin seeds
1 tsp chilli flakes, or to taste
1 tsp turmeric powder
2 tsp garam masala
2 tsp tomato paste (or 2 tomatoes, finely diced)
8 chicken drumsticks
1 cup hulled millet, thoroughly washed and rinsed
1 tbsp apple cider vinegar
3 cups hot stock or freshly boiled water
6 packed cups leafy greens, shredded
Sea salt, to taste
Freshly squeezed lemon juice, to taste
In a large, heavy-base pot, heat the ghee/oil over medium heat.
Add the mustard seeds.
Once they begin to pop, add the onion and cumin seeds, and sauté.
When the onions become a little translucent, add the garlic and ginger, and turn the heat down to low.
Sauté for another couple of minutes before adding the turmeric, garam masala and chill. Continue to sauté, toasting the spices in the oil and until the onions become lightly browned.
Add the tomato paste and keep stirring for another few minutes. If the spices are catching to the bottom of the pot, just add a little more oil or even some freshly boiled water and place a heat diffuser underneath the pot if you have one.
Next, add the chicken and millet. Thoroughly stir to coat with the yummy spices and flavours.
Stir continually, toasting the millet for about 5 minutes.
Mix in the vinegar, and once it has cooked off, pour in the stock/water and stir in a teaspoon of salt.
Bring to a boil before turning down the heat to a very gentle simmer. If you haven’t done so, you can place a heat diffuser under the pot if you have one.
Place the lid on the pot, but leave a little gap for the steam to escape. Let the biryani simmer for 30–40 minutes, until the millet is soft (some grains may still be a little firm) and most of the water/stock is absorbed. You’ll still need to check on it periodically and stir occasionally. You’re looking for a risotto like consistency.
Mix in your chosen leafy greens, stirring until they wilt.
Taste and add more seasoning to your liking.
Turn off the hob, and allow the biryani to rest before adding lemon juice and serving.
Serve with natural yoghurt, raita, sauerkraut/kim chi or any condiment of choice that’s a bit tart and salty.