Nattu kozhi Biriyani
Ingredients:
To marinade
nattu kozhi/Country chicken-600gsalt -to taste
turmeric -1/4 tsp
chili powder -1 tsp
lemon juice -1 tbsp
For Biriyani
basmathi rice -11/4 cuponion -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.
Method:
- 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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