Skip to main content

Country chicken biryani

Country chicken briyani (Nattu kozhi briyani) is one of authentic biriyani recipes. Juice from meat of nattu kozhi enhances the flavor of biryani which we can not find in any regular chicken briyani. Though country chicken  meat is bit harder compared to regular chicken  it is tasty and flavor cannot be beat. Nowadays we don't find country chicken in cities and towns in India. If it is accessible to you, don't miss to try out this recipe. 

PREPATION TIME - 1 HOUR



 INGREDIENTS

 2 cups ( 1/2 kg)- of Basmati  rice
750 grams of country chicken
1.5 teaspoons of Chilli powder (adjust your spice level accordingly)
1 Cup ( 250 gm) Coriander leaves and Mint leaves (equal )
2 tablespoons of Ginger Garlic paste
Curd 1/2 cup (100gm)
1.5 ( 200) Tomato (large)
 75ml of Coconut oil 
 25ml of Ghee
Whole garam masala
 4 Cloves
 1/2 inch Cinnamon 
 3 Cardamom
 1 star anise
 Small piece of black stone flower( kadalpasi)
 1 Bay leaf 
Biriyani masala
Grind Cloves. Cinnamon, Cardamom make a powder -1/2 teaspoon

Instruction

Initially wash the chicken with turmeric powder

STEP 1 ;In a cooker, Add whole garam masala after heating up ghee and coconut oil.
STEP 2 ; Add onion, sauté it till it turns golden brown, Add ginger garlic paste, again saute it for 2 more minutes.
STEP 3; Add coriander leaves, mint leaves and country chicken, mix it well, add salt in between,  sauté for 5 minutes. 
STEP 4;  Add biriyani masala and red chilli powder, sauté it well for 2 minutes.
STEP 5; Add Tomato, sauté for few minutes.
STEP 6; Then add Curd, mix it well leave for 5 minute before we close the lid.
STEP 7; Leave it in high flame for 2 whistles, then in medium flame for 3 whistles.
STEP 8; Soak the basmati rice for 30 minutes.
STEP 9; Add 2 and 1/2 cup of water ( same measurement cup of rice). let it to boil, check the salt.
STEP 10; Add rice once water boils and the content is half cooked, wrap it with aluminum foil, leave it in low flame for 5 to 6 minutes, Switch of the flame and  leave it in dum for another 30 minutes.

Ready to serve , spice it up with the side dishes- onion  raita and brinjal curry. 

Labels:

Comments

Post a Comment

Popular posts from this blog

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...
2 comments
Read more

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...
3 comments
Read more

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along...
1 comment
Read more