This pressure cooker recipe for Nattu Kozhi biryani includes detailed instructions. It is a pressure-cooked, delicious, and mouthwatering biryani made with country chicken or nattu kozhi. The cooking time for natiu kozhi is longer than that of broiler chicken. This biryani is incredibly tasty, mildly spicy, and flavorful. Country chicken greatly enhances the taste and flavor.
Ingredients
- 600 gram Country chicken
- 3 large Onions chopped lengthwise
- 500 gram Basmati Rice
- 5 medium-sized Tomatoes chopped lengthwise
- 50-gram Mint leaves
- 50-gram Coriander leaves
- 10 Tbsp Ginger garlic paste
- 5 gram Whole garam masala
- 80 ml Cooking oil
- 2 tsp red chilli powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- 1 tbsp Ghee
- 2 tsp lemon juice
- 1/4 cup Curd
- 5-10 green chillies
- to taste Rock salt
- 1/2 spoon turmeric powder
How to prepare Nattu Kozhi Biryani?
- Soak the Basmati rice for 20 minutes. Add oil to a pressure cooker and fill it with the garam masala.
- Next, add the onions and green chillies and sauté them until they turn brown. Add the ginger-garlic paste and cook until the raw smell disappears. When the tomatoes get mushy, add the rock salt and continue cooking.
- Next, add the chopped coriander and mint leaves and sauté for two minutes. Then, add some turmeric powder and the Country chicken pieces and cook for approximately five minutes.
- After that, cook the chicken for ten minutes with 1/4 cup curd.
- Next, incorporate garam masala, coriander powder, and chilli powder. Put the masala in a two-minute sauté.
- After adding water to the rice in a 1:1.5 ratio, pressure cook the chicken for 30 minutes. The whistle count is not consistent.
- Next, remove the lid and add the 20-minute-soaked basmati rice, chopped mint, coriander leaves, and lemon juice. After adding the ghee and thoroughly mixing everything, cook for 20 minutes over low heat. Don’t blow whistles.
- After the pressure is released, serve the biryani with your preferred raita or gravy.
Also try: Homemade Prawn Biryani