Nattu Kozhi Biriyani

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One of my all time favorite food is Biriyani. I crave to have biriyani almost all the time There are many versions of Briyani and this one is Tamilnadu style one pot recipe. 



Ingredients:


1. Basmathi Rice-1 kg
2. Chicken- 1 + 1/2 kg
3. Chilly Powder - 2 tsp
4. Curd - 1/2 cup
5. Salt to taste
6. Turmeric Powder - 1/4 tsp
7. Oil as required.
8. Whole Spices
9. Onion- 4 chopped
10.Tomato - 3 diced.
11. Green chilly- 5 to 6
12. Garlic cloves - 5 to 6
13. Biriyani Masala - 2 tsp ( any brand)
14. Fresh Herbs- a handful ( I used coriander and mint leaves)
15. Lemon juice - 1 tsp
16. Ghee- 2 tsp
17. Shallots - 4 to 5
18. Ginger - 1 large piece

Method:
1. Pressure cook Naatu Kozhi with salt, turmeric powder and chilly powder for 1 whistle and set aside.

2. Choose long grain and flavored basmathi rice (go by the smell of it). Soak rice in water when you start making the biriyani.

3. Heat the Pot or rice cooker in which you are going to cook biriyani.

4. Add  oil and Ghee (Be generous with the oil).

5. Add the whole spices(clove,cinnamon,bay leaves,cardamom) and let them expose their flavors to your nose.

6. Add onions and cook till it is golden brown in color.

7. In a blender take the chopped ginger, garlic and shallots and grind to a smooth paste without adding water. Add this paste to the browned onions and cook for 2 minutes.

8. Now add the green chillies(slit into two halves) and the tomatoes and cook till tomatoes are very soft. Add in half of the coriander and mint leaves and saute for a minute.

9. Now add curd, turmeric powder, red chilly powder, coriander powder and biriyani masala.Stir well and cook the masalas for 2- 3 minutes.

10. Finally add the rice, chicken, remaining mint and coriander leaves and cover with water (take double the quantity of water, if your rice measures 2 cups use around 3 and half to 4 cups of water). Add juice of 1 whole lemon and a tablespoon of ghee in the water and cover with a lid.

11.Simmer the flame so that the flame does not touch the bottom of pan and leave it for 15 minutes. After 15 minutes check if there is no more water visible on top, if u see water leave it for some more time. keep covered for 10 minutes after the biriyani is done and fluff the biriyani from bottom to top using a large spoon 3 to 4 times carefully without breaking the rice. (Fluffing is really important as the biriyani texture develops when u do it). You may garnish with fried cashews and onions.


ENJOY (^_^)


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