MALABAR CHICKEN BRIYANI ( WITH NATTU KOZHI / COUNTRY CHICKEN)

Hi All,

Last week when I came back from vacation I was a too tired to cook anything..But as soon as I entered our house my husband requested me “ pls cook some nice briyani for me , Iam dead without good food for past one week !!” 😒..So I didn't get chance to think of rest .

I planned a simple yet spicy meal that day with Malabar briyani , Nattukozhi soup ,chicken kozhambu and raita..

Arun had a satisfying meal that day..but I slept at 7 pm itself due to over tired.Even in that tired mood I never forget to take pictures 😀.The recipe is very different , the dark colour and aroma gave the amazing flavour to briyani.As I have to prepare pongal savories now I will go to recipe soon.

Try my other briyani too,

1) Dindugal thalapakatti briyani.

2) Muslim style briyani

Here below the recipe for your ref,

RECIPE SOURCE : recipes.snydle.com

SERVINGS : 3 members.

INGREDIENTS :

Chicken - 1 kg ( I used Country chicken , you can use any variety of your choice).

Jeera samba rice – 2 cups.

Onions – 2 nos ( big).

Onions – 1 no ( big-thinly sliced)

Tomatoes – 2 nos ( medium).

Green chillies – 5 nos.

Ginger garlic paste – 3 tsp.

Coriander leaves - a bunch.

Mint leaves – a bunch ( i didn't add ).

Chilli powder – 2 tsp.

Turmeric powder – 1/2 tsp.

Salt -as required.

Hot water – 4 cups.

Ghee – 3 tsp.

Oil – 2 tsp.

Lemon juice – 1 tsp.

Cashew nuts – 10 nos.

Raisins – 10 nos.

Curd – 1/4 cup.

FOR SPICE POWDER :

Cinnamon /Pattai– 1” piece – 3 nos.

Cloves /Krambu – 6 nos.

Mace / Jathikai thol – 1.

Fennel / sombu – 1 tsp.

Black stone flower / Kalpasi– 1 tsp.

Bay leaf / Brinji leaf – 2 nos.

Star anise / Marati mokku– 2 nos.

Jathikai - 1 peanut sized.

Pepper / Milagu – 1 tsp.

Cardamom / yellam– 2 nos.

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METHOD :

1. Chop onions , tomatoes ,green chillies to small pieces.Wash the rice in running water well and drain the water completely and keep it aside till use.
   2. Dry roast spice powder ingredients in low flame till aroma comes and they turn to light brown.Remove from flame and grind to fine powder.
   
   
2. Heat ghee and oil in a wide pan and fry raisins and cashews till brown ,remove from oil .Let it sit aside till use.
   

   
   
3. In the same oil fry thinly sliced onions till crispy , dark golden colour .Remove from flame and keep it aside till use.
   
   
4. In the same oil , add onions ,green chillies and saute till translucent .Followed by ginger garlic paste and saute till raw smell leaves.
   
   
5. Then add chopped tomatoes and fry till mushy.
   
   
6. Now its time to add the spice powders – add chilli powder , turmeric powder , ground spice powder and give a quick mix.
   
   
7. Finally add chicken pieces , curd , salt , mix well and cover the pan .Let the chicken cook in medium flame in 15-20 mins till tender boiled and chicken absorbs the masala well.When done transfer the contents to cooker.
   
   
8. Add coriander leaves , mint leaves , washed rice to cooker and start mixing in medium or low flame for 5 mins.This process ensures rice roasts well with masala and also helps in even spreading.
   
   
9. Add hot water , salt , close the cooker and cook for 2 whistles.
   
10. After 2 whistles when pressure subsides by its own , open the cooker , transfer the briyani to a wide vessel.Add lemon juice , 1 tsp ghee , fried cahews , raisins , onions and mix gently.
    
    
11. Serve hot with raita .I served with chicken kuzhambu .
    

    

NOTES :

1. Instead of boiling in pan , you can even fry everything in cooker itself.
2. Zeera samba works best , you can replace with basmathi rice too.
3. Don't reduce ghee amount , be generous in adding ghee.
4. Step 10 is important , don't skip.
5. Hot water is must , don't try to replace it with cold water .Adding cold water will spoil the flavour.
   
     HAPPY COOKING!!