Naatu Kozhi chicken biryani /Desi Chicken Biryani /Country Chicken biryani

Nattu 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 .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 ether cooked in pressure cooker or electric Rice cooker, Will soon share the authentic Dum method of preparing the biryani .I am more comfortable with the pressure cooker or electric Rice cooker methods. Hence I prepare this versions often. Now let’s see how to prepare flavorful and delicious country chicken biryani.

Country Chicken Biryani Recipe

Recipe Cuisine: Indian | Recipe Category : Main Course
Prep Time: 30 mins |Cook Time :25 min |Serves : 4|Author :Sharmila Kingsly

Ingredients:

Basmati Rice-2 cups

Chicken -½ kg

Onion-3 large thinly sliced

Tomato-2

Ginger Garlic Paste – 2 tsp

Coriander Leaves-1 cup

Mint leaves-1 cup

Curd-¼ cup

Red chilli powder-1 tblspn

Garam Masala powder-1 tblspn

Turmeric Powder- ½ tsp

Fennel seeds/Sombu- 1 tsp

Garam Masala-1 tbspn

Cinnamon stick/Pattai – 1 inch

Cloves -3

Bay Leaves – 2

Cardamon – 3

Salt to taste

Oil-2 tblspn

Ghee-1 tblspn

Water -2 and ½ cup

Method:

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.

Notes:

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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