6 Sep 2017

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


biryani

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:

biryani
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.
biryani
Add the soaked basmathi rice (water drained) and mix them. Cook over medium flame until half done.
biryani
Using sieve, drain the water and cool the rice to avoid sticking with each other.
biryani
Grind the ginger, garlic and green chili into paste.
biryani
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.
biryani
Add the ground ginger-garlic mixture and saute till its raw smell leaves. Add the coriander leaves and mint leaves, saute for one minute.
biryani
Add the country chicken and again saute for one minute. Now add the fresh cream, curd and required salt.
biryani
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.
biryani
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.
biryani
Sprinkle reddish orange food colour on the top of rice, sprinkle the remaining coriander leaves and mint leaves.
biryani
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.
biryani
Add the ghee, mix gently and serve hot.
biryani
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
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