Chitti Muthyalu Chicken Biryani | Small Pearls Rice Chicken Biryani

Chitti Muthyalu Chicken Biryani:

Biryani is not a Recipe, it is an Emotion. It’s true that every Indian believes. Biryani is always made using basmati rice but This time we will be cooking with chitti pearl rice. I thought no one knew you had this type of rice, Nevermind you all know now.

Chitti muthyalu riceBenefits of Chitti Muthyalu (Small Pearls):

• Rich in megnisuim
• Fiber
• Iron
• Folic Acid and Calcium
• Highly suitable for Diabetic patients
• Low Glycemic index value
• Eases Digestion
• Improves immune system
• Strengthens muscles
• makes skin shiny

Be 🗱patient! don’t damn😠 me in mind…ok ok ok I am entering into the recipe. here we go😀

Ingredients:

• Chicken 1 KG
• Chitti Muthyalu Rice 1 KG
• Onions — 5 medium
• ginger garlic Paste — 1 Tablespoon or 3 Teaspoon
• Green Chillies — 10 to 15 ( as you Required )
• Tomato — 3 medium
• Coriander leaves — Handful
• Mint leaves — Handful
• Fresh Methi Leaves — Double Hands full
• Curd — 250 grams
• Salt — Enough to taste
• Turmeric — One & Half Teaspoon
• Red chili powder — 3 Teaspoon
• Coriander Powder — 1 Teaspoon
• Jeera Powder — 1/2 Teaspoon
• Biryani masala (HomeMade) — 2 Teaspoon
• Oil
• Ghee
• Ilachi ( cardamom)
• Cinamon
• Cloves
• Nutmeg ( jajikaya)
• Star Anise
• Mace (Japatri)
• Shajeera
• Bay Lea

NOTE: Soak Chitti Mutyalu Rice for an hour.

So, Humans, I am asking permission from you all to start the Rare recipe that is Chitti Muthyalu Chicken biryani🐔🍗…..

1. Put a cooking bowl on the stove. Pour enough oil along with Ghee and let the oil get heat.
2. Add slightly sliced onions and let fry them for 3 minutes on medium flame.
3. Add ginger-garlic paste and let it fry until the raw smell goes off.
4. Add Green chilies ( don’t slice or cut ) and sliced tomato.
5. Add washed chicken, stir it well
6. Add Brown onions, salt, Turmeric, Red chili powder, coriander powder, jeera powder, biryani masala, mint leaves, coriander leaves & fresh methi leaves. stir well with the spoon and close the lid just for 2 minutes.
7. Remove the closed lid and pour Curd and stir smoothly.
8. Close the lid again and keep the flame at sim level.
9. Light up another burner of the stove and keep another cooking bowl to boil Chitti muthyalu rice.
10. Drop the below-mentioned items into boiling water.

• Ilachi ( cardamom) — 12–15
• Cinamon — 3 inches
• Cloves — 10–12
• Nutmeg ( jajikaya) — 1 ( break into possible pieces )
• Star Anise — 3 flowers
• Mace (Japatri) — 3 flowers
• Shajeera — One and a half teaspoon
• Bay Lea — 5 or 6
• ginger-garlic paste — 1 Teaspoon
• oil — 2 Teaspoon
• Ghee — 2 Teaspoon
• Salt — Enough to taste

11. Let the water be fully boiled with added ingredients. when Aroma comes out add soaked chitti muthyalu rice.

12. Check the rice boiled 75% and transfer ( with frying skimmer ) that rice into In which bowl are we cooking the chicken.

13. Transfer rice layer by layer.

14. Garnish the above rice with Coriander, Brown onions, and pour some ghee.

15. Seal the cooking bowl with a tightly closed lid.

16. Put a pan between fire and Cooking bowl.

17. Leave it on its own for 15 minutes on medium flame.

18. A blind sign is that aroma will come out from the tightly closed lid and it will go to your neighbor’s house also.

19. Turn off your stove and don’t open the lid for the next five minutes then only the perfect biryani you will get. Got my point?

20. Hammaya!! finally, plates and hands are ready to satisfy your hungry stomach.