Nattu kozhi biryani is a flavorful chicken biryani cooked with the yummiest tender desi chicken. It makes an amazing lunch feast.

Naatu Kozhi chicken biryani Recipe | Desi Chicken Biryani | Country Chicken biryani with Step by step photos. Happy Easter to all the lovely people out there. As promised yesterday here is a lovely biryani recipe naatu koli. I prepared this biryani for my Easter Celebrations. I served it with ChickenCutlet, Chicken Fry, Onion Raita and Beetroot halwa. Will share all the recipes one by one.

All the biryani or pulao recipes in our blog are either cooked in pressure cooker or electric Rice cooker. I am more comfortable with the pressure cooker or electric Rice cooker methods. Hence I prepare these versions often. Now let’s see how to prepare flavorful and delicious Nattu kozhi biryani

How to prepare Nattu kozhi biryani

1) In a pressure cooker add in the county chicken, Turmeric powder and salt and pressure cook the country chicken for 3 whistles or until its cooked. Separate the chicken and water separately .Don’t discard the water you can add this for biryani or you can also prepare soup or Rasam with this water.

2) Take a heavy bottomed pressure cooker add in oil or Ghee once it becomes hot add in the tempering ingredients. Wait till it splutter and then add in the sliced onions. Cook till it becomes golden brown in color. Next add in the Mint and coriander leaves .Clean the leaves well before adding in to the pressure cooked. You can chop the coriander leaves into small pieces before adding.

3) Next add in the tomatoes and wait till its cooked well, Next add in the ginger garlic paste and fry till the raw smell leaves. Let the stove be in medium flame or the ginger garlic paste may get burnt in the bottom of the cooker. Now add in the cooked chicken pieces. Mix everything well.

4) Now add in curd and all the spice powders and mix everything really well for about 2 mins. Now add in the soaked rice and mix well.

5) Let the rice blend with the chicken and the spice powders hence let it stay for about 2 mins and then add in the measured water. My standard measurement is for 1 cup basmati rice 1 ¼ cup of water .soak the Basmati Rice for 30 mins before cooking. Wait till the added water comes to a boil and check for salt and spice if anything is less adjust according to your taste. Pressure cook for one whistle and wait till the pressure get released by itself. Carefully fluff with a fork after opening the cooker without breaking the rice.

Tips

You can also add coconut milk instead of water, it will enhance the flavor of biryani.
The same recipe can be replicated in electric rice cooker as well. However if cooking in electric rice cooker add 2 cups of water for 1 cup of rice.
You can also add juice from half lemon before closing the pressure cooker .

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5 from 1 vote

nattu kozhi biryani

Nattu kozhi biryani is a flavorful chicken biryani cooked with the yummiest tender desi chicken. It makes an amazing lunch feast.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Indian

Servings:

Calories:

Author: sharmila kingsly

Standard 1 cup measures 240 ml

Ingredients

2 cup Basmati Rice
½ kg Chicken
3 Onion
2 Tomato
2 tbsp Ginger Garlic Paste
½ cup Coriander Leaves
½ cup Mint leaves
¼ cup Curd
1 tbsp Red chilli powder
1 tsp Garam Masala powder
½ tsp Turmeric Powder
1 tsp Fennel seeds
1 inch Cinnamon stick
3 Cloves
2 Bay Leaves
3 Cardamon
Salt as needed
2 tbsp Oil
1 tbsp Ghee
2½ cup Water

Instructions

In a pressure cooker add in the county chicken, Turmeric powder and salt. Pressure cook the country chicken for 3 whistles or until its cooked. Separate the chicken and water separately. Don’t discard the water we will use them this for biryani or you can also prepare soup or Rasam with this water.
Take a heavy bottomed pressure cooker add in oil or Ghee once it becomes hot add in the tempering ingredients. Wait till it splutter and then add in the sliced onions. Cook till it becomes golden brown in color. Next add in the Mint and coriander leaves .Clean the leaves well before adding in to the pressure cooked. You can chop the coriander leaves into small pieces before adding.
Next add in the tomatoes and wait till its cooked well, Next add in the ginger garlic paste and fry till the raw smell leaves. cook in a medium flame. Now add in the cooked chicken pieces. Mix everything well.
Now add in curd and all the spice powders and mix everything really well for about 2 mins. Now add in the soaked rice and mix well.
Let the rice blend with the chicken and the spice powders hence let it stay for about 2 mins and then add in the measured water. My standard measurement is for 1 cup basmati rice 1 ¼ cup of water .soak the Basmati Rice for 30 mins before cooking. Wait till the added water comes to a boil and check for salt and spice if anything is less adjust according to your taste. Pressure cook for one whistle and wait till the pressure get released by itself. Carefully fluff with a fork after opening the cooker without breaking the rice.

Notes

You can also add coconut milk instead of water, it will enhance the flavor of biryani.
The same recipe can be replicated in an electric rice cooker as well. However, if cooking in an electric rice cooker add 2 cups of water for 1 cup of rice.
You can also add juice from a half lemon before closing the pressure cooker.

Keyword authentic chicken biryani, nattu kozhi biriyani

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.