Nattu Kozhi Biryani Recipe | Country Chicken Biryani in pressure cooker recipe with step by step pictures and instructions. Delicious and lip smacking biryani cooked with country chicken/nattu kozhi in pressure cooker. Nattu kozhi takes more time to cook than broiler chicken. This is so flavorful, mild spicy and delicious biryani. Country chicken adds lot of flavor and taste.
Nowadays we always get country chicken instead of broiler chicken due to its health benefits. Country chicken is also good for cold and cough. I am big fan of Biryani and always try different methods. This is one the best biryani I did and it tasted so good similar to one we get in restaurants. My hubby and kids liked it a lot. Though I make Chicken/Mutton Biryani often, somehow it will get missed to be documented in my blog. Finally today posting the recipe.
Do try and let me know your feedback. You can also try the below recipes.
Nattu Kozhi Biryani Recipe | Country Chicken Biryani in pressure cooker
Ingredients
- Basmati rice 1 cup
- Country chicken 350 grams
- Onion 1 big
- Tomato 1 medium
- Ginger garlic paste 1 tbsp
- Green chilli 1
- Water 1.5 cups + ¾ cup for cooking chicken
- Curd ¼ cup
- Lemon ½
- Red chilli powder ½ tsp
- Turmeric powder ¼ tsp
- Garam masala ¾ tsp
- Mint leaves ½ cup
- Coriander leaves 2 tbsp
- Salt as required
To Temper
- Oil 1 tbsp
- Ghee 1 tbsp
- Bay leaves 1
- Cinnamon 2 small sticks
- Cloves 2
- Cardamom 1
- Marati moggu 1
- Star anise 1
Instructions
- Wash and soak basmati rice for 30 minutes. Drain water and keep it aside.
- Clean and wash the country chicken.
- Heat oil, ghee and temper with bay leaves, cinnamon, cardamom, cloves, marati moku and star anise.
- Then add the sliced onions, slit green chilli and saute till onions are slightly brown.
- Then add ginger garlic paste and saute for 1 minute.
- Next add chopped tomatoes and saute till mushy.
- Then add finely chopped mint leaves, coriander leaves and saute for 1 minute.
- Next add the chicken pieces and saute for 4-5 minutes.
- Now add the curd and saute.
- Next add salt, red chilli powder, turmeric powder and garam masala
- Add ¾ cup of water and close the vessel
- Allow to cook till chicken is 50-60 percent completed.
- Now add 1.5 cups of water.
- Once it boils, add the soaked rice.
- Pressure cook for 1 whistle in medium and 5 minutes in low flame or 2 whistles whichever is coming first. .
- Once the pressure settles down, open the lid and squeeze the lemon juice.
- Gently fluff up the biryani.
- Delicious Country chicken biryani is ready. Serve it with egg or raita of your choice
Notes
How to make Country Chicken Biryani with step by step pictures
Wash and soak basmati rice for 30 minutes. Drain water and keep it aside.
Clean and wash the country chicken.
Heat oil, ghee and temper with bay leaves, cinnamon, cardamom, cloves, marati moku and star anise.
Then add the sliced onions, slit green chilli and saute till onions are slightly brown.
Then add ginger garlic paste and saute for 1 minute.
Next add chopped tomatoes and saute till mushy.
Then add finely chopped mint leaves, coriander leaves and saute for 1 minute.
Now add the curd and saute.
Next add salt, red chilli powder, turmeric powder and garam masala
Add ¾ cup of water and close the vessel
Allow to cook till chicken is 50-60 percent completed.
Now add 1.5 cups of water.
Once it boils, add the soaked rice.
Pressure cook for 1 whistle in medium and 5 minutes in low flame or 2 whistles whichever is coming first. Once the pressure settles down, open the lid and squeeze the lemon juice.
Gently fluff up the biryani.
Delicious Country chicken biryani is ready. Serve it with egg or raita of your choice
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