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Naatu Kozhi Biryani / Country chicken Biryani - Learning-to-cook

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Naatu Kozhi Biryani / Country chicken Biryani

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In my Naatu Kozhi Varuval post i have mentioned, that I do not know the difference between the country chicken and broiler chicken. Now I got to know that coz of my loving blogger friends of cookingvarieties and divya. Thank you friends. This recipe got from kitchen Tantra with slight variations.

Ingredients 1 (For Marination)

  • Country Chicken – 1/2 kg
  • Salt – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Chilli powder – 1 tsp
  • Coconut oil – 2 tsp

Ingredients 2 ( For making masala)

  • Tomato – 1
  • Ginger garlic paste – 1 tsp
  • Green chillies – 3 
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Salt – 1/4 tsp
  • Lemon – 2 tsp
  • Yogurt – 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

  • Biryani Rice – 3 cups
  • Green chillies – 3 (cut lengthwise)
  • Chilli powder – 1/2 tsp (optional)
  • Onion – 3 (cut lengthwise)
  • Tomato – 4
  • Ginger garlic paste – 1 tsp
  • Ghee – 5 tsp
  • Water – 4.5 cups
  • Salt – as per taste

Ingredients 4 (Spices – to fry)

  • Cloves – 4 to 5
  • Cinnamon stick – 3 (Crushed)
  • Bayleaves – 3 (Crushed)
  • Star anise – 3 to 4
  • Cardamon – 2
  • Fennel seeds – 1/4 tsp
  • Oil – 3 tsp


Method

  • Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

  • Soak rice for 20 min.
  • Make a paste of masala with the ingredients 2 and keep aside.

  • In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

  • Add the Onion, green chillies and salt and fry till translucent.
  • Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

  • Now add in the marinated chicken and the masala paste.

  • Cover and let it cook for 10 to 15 min in medium heat.
  • If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

  • When the chicken is 3/4th cooked, add the washed rice and water.
  • Check for the seasoning (like salt etc) and adjust it.

  • When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

  • Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

This goes to my event
Dish name starts with N



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