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.