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

Avocado egg toast

  Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...
4 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 ...
4 comments
Read more

paneer butter masala

Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.   Ingredients For the gravy Paneer - 250 gram Onion - 2 medium sized Tomato - 2 medium sized (1 cup) Ginger garlic paste - 1 teaspoon Cumin seeds - 1 teaspoon Cinnamon - 1/2 inch Cardamon - 2  Cloves - 3 Chilli powder - 1 teaspoon Butter - 3 tablespoon cashew -10 salt  Garam masala - 1/4 teaspoon For the garnishing Fresh cream - 2 tablespoon Kasthuri methi( dried fenugreek leaves) - 1 tablespoon Finely chopped coriander leaves. For the paneer Butter - 1 tablespoon Garam masala - 1 teaspoon Paneer cubes - 250 gram For the masala paste Onion 2 medium sized - 2 Tomato 2 - 250 gram Cashew -10 (soaked for 15 minutes) Preparation Marinate the paneer with garam masala. preparing for the masala paste Soak the cashew for 15 minutes. Heat butter in a pan over medium heat. Add chopped onions and sauté ...
Post a Comment
Read more