Saturday, January 11, 2014

Nattu kozhi Biriyani

Nattu kozhi Biriyani


To  marinade

nattu kozhi/Country chicken-600g
salt                                        -to taste
turmeric                                -1/4 tsp
chili powder                         -1 tsp
lemon juice                           -1 tbsp


For Biriyani

basmathi rice                        -11/4 cup
onion                                    -1 sliced
tomato                                  -1 sliced
ginger garlic paste                -1 tbsp
mint leaves                            -few
cilantro                                  -few
coriander powder                  -2 tsp
cumin powder                       -1 tsp
garam masala                        -1/4 tsp
chili powder                          -1 tsp
cinnamon                               -1/2 inch
cloves                                     -2
star anise                                -1
fennel seeds                           -1/2 tp
bay leaf                                  -1
coconut milk                          -1/2 cup
oil                                           -1 tbsp.

  • Marinade nattu kozhi/country chicken with the ingredients listed to marinade for at least 30 minutes.

  • In a pressure cooker heat oil and temper with cinnamon, cloves, star anise, fennel seeds, bay leaf.

  • Add the sliced onion. Cook until it turns light golden.

  • Put ginger garlic paste and fry until the raw flavor goes off.

  • Add in the sliced tomatoes, mint and cilantro.

  • Cook until it turns mushy and add the coriander powder, cumin powder, chili powder. Mix well.

  • Add the marinated nattu kozhi/country chicken to it.cook for 2 minutes.(add a table spoon or two of water if needed)

  • Cover and cook it for atleast 4-6 whistles.

  • Simultaneously soak Basmathi rice in water for at least 20 minutes.
  • After the pressure goes off  open the cooker add 1/2 cup of coconut milk and 11/2 cups of water .

  • When it starts boiling add adequate salt and drained rice to it.
  • Pressure cook it for a whistle.

  • After pressure goes off open the lid and garnish with cilantro.

  • Serve with any raitha of your choice.

Serves   3


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