Nattu Kozhi Dum Biryani | Country Chicken Dum Briyani | Hyderabadi Style

About The Recipe:

21017 Deepavali Special - Nattu Kozhi Dum Biryani | Country Chicken Dum Briyani | Hyderabadi Style recipe. Already I have posted nattu kozhi dum biryani in our Tamilnadu style. This time I tried at Hyderabadi style. Some of the ingredients are newly used like cream and rose essence. This biryani flavor and colour's are totally different from our biryani. And I made dum easily in pressure cooker itself. I will recommend to every one to try this one must. Follow the recipe below with easy step by step instructions, images and video...

YouTube - Nattu Kozhi Dum Biryani

Recipe : Nattu Kozhi Dum Biryani | Country Chicken Dum Biryani | Hyderabadi Style Prep Time: 45 minutes Cook time: 45 minutes Recipe Cuisine: Indian Recipe Category: Lunch, Dinner Serves: 4 persons

Ingredients :

Country Chicken | Nattu Kozhi - 3\4 kg

Basmathi Rice - 2 cups

Cloves - 3 nos

Cinnamon - 2" long

Bay Leaves - 2 nos

Salt - as required

Oil - 2 tsp

Ginger - 2" (chopped)

Garlic - 12 to 15 cloves

Green Chili - 5 nos

Ghee - 2 tbsp

Cinnamon Stick - 2" long

Cloves - 3 nos

Marathi Moggu - 2 no

Cardamom - 3 nos

Star Anise - 1 no

Cashews - 20 nos

Onion - 2 no (medium size, sliced)

Green Chilies - 5 no (+ or -)

Coriander Leaves - 1\4 cup (finely chopped)

Mint Leaves - 1\4 cup (finely chopped)

Fresh Cream - 1\2 cup

Curd - 1\2 cup

Salt - as required

Lemon Juice - 1\2 no

Rose Essence - few drops

Coriander Leaves - 1\4 cup (chopped)

Mint Leaves - 1\4 cup (chopped)

Reddish Orange Food Colour - 1 tsp (optional)

Ghee - 1 tbsp

Method :

Wash and soak the basmathi rice for about thirty minutes.

To cook the basmathi rice, heat ten to twelve cups of water, bring to boil, add the cloves, cinnamon stick, bay leaves, required salt and oil. Add the soaked basmathi rice (water drained) and mix them. Cook over medium flame until half done. Using sieve, drain the water and cool the rice. Keep aside.

Grind the ginger, garlic and green chili into paste.

Heat the ghee in a pressure cooker pan, roast the cinnamon stick, cloves, marathi moggu, cardamom, star anise and cashews. Add the onion and green chilies, saute until the onion turns translucent. Add the ground ginger-garlic mixture and saute till its raw smell leaves. Add the coriander leaves and mint leaves, saute for one minute. Add the country chicken and again saute for one minute. Add the fresh cream, curd and required salt, mix well and bring to boil. Cover the pan. Cook for one whistle over high flame and five to seven minutes over low flame.

When all the steam has released, open the pan. Add the lemon juice and rose essence, mix well and bring to boil. To dum, add some coriander leaves and mint leaves, half cooked basmathi rice, sprinkle reddish orange food colour, sprinkle remaining coriander leaves and mint leaves. Cover the pan, cook for five minutes over high flame and five minutes over low flame.

Open the pan after five minutes, add the ghee, mix gently and serve hot.

Notes: If the country chicken pieces are large means, cook extra 5 to 10mins, cooking time will vary and depend on size.

Step By Step Images:

First wash and soak the basmathi rice for about thirty minutes. To cook the basmathi rice, heat ten to twelve cups of water, bring to boil. Then add the cloves, cinnamon stick, bay leaves, required salt and oil.

Add the soaked basmathi rice (water drained) and mix them. Cook over medium flame until half done.

Using sieve, drain the water and cool the rice to avoid sticking with each other.

Grind the ginger, garlic and green chili into paste.

To make the biryani, heat the ghee in a pressure cooker pan, roast the cinnamon stick, cloves, marathi moggu, cardamom, star anise and cashews.Add the onion and green chilies, saute until the onion turns translucent.

Add the ground ginger-garlic mixture and saute till its raw smell leaves. Add the coriander leaves and mint leaves, saute for one minute.

Add the country chicken and again saute for one minute. Now add the fresh cream, curd and required salt.

mix well and bring to boil. Cover the pan. Cook for one whistle over high flame and five to seven minutes over low flame. When all the steam has released, open the pan.

Add the lemon juice and rose essence, mix well and bring to boil. To make dum, add some coriander leaves and mint leaves, half cooked basmathi rice.

Sprinkle reddish orange food colour on the top of rice, sprinkle the remaining coriander leaves and mint leaves.

Cover the pan with whistle, cook for five minutes over high flame and five minutes over low flame. Then rest it for 5minutes and open it.

Add the ghee, mix gently and serve hot.

Serving Suggestion: Serve the country chicken dum biryani with the fried chicken gravy. Page: Collection Of Chicken Recipes. Variation: Similarly you can try with chicken and mutton. If you like this recipe: You will like this mughlai mutton dum biryani recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook

By Kalais