How to make nati style Chicken Biryani
Nati style Chicken Biryani is a rice with chicken one pot meal and it's the cuisine of Karnataka which is prepared during non-veg meal for any festivities.
Served: 4 to 5 adults
Ingredients:
Jeeta sambar rice -1 kg
Cleaned and cut Chicken without skin - 1 kg (large pieces... Ask for biryani cut)
Oil 3 tbsp
Salt to taste
Lemon juice 2 tbsp
Ghee - 2 tbsp
First step:
Marinate the chicken in 1 tsp salt, little curd and Chilli powder 1 tsp... Keep in refrigerator until you prepare the masala... Atleast for 15-20 mins
For Grinding:
3 onions
3 tomatoes
1 handful of garlic cloves peeled
1 handful of ginger cut into pieces
6-7 green chillies
Coriander a handful
Mint leaves two handful
Cloves - 8
Cinnamon - 2 inch
Turmeric powder 1/2 tsp
Coriander powder 2 tbsp
Pepper 2 tsp
Second step: Grind the above to a fine paste and keep aside.
For seasoning:
Onion 1 big thinly sliced
Cardamom 6-8
Cloves-4
Cinnamon 1 inch
Bay leaves 2 leaves
Third step:
Keep the water for cooking to boil on one side of the stove... Measure the rice in any container and just keep 1.5 measure of water for boiling
Take a big (12 ltr) Pressure cooker and pour the oil And ghee, then the spices and onion and fry nicely.
Then add the ground masala and fry unti the oil separates, now add salt and the marinated chicken. Fry for few minutes. Please remember the salt is already added to chicken. Now add washed and drained rice, fry for a minute.
Add the boiling water and mix well.. Close the lid and give whistles as you give generally for rice making... I give only one whistle bcos of big cooker. If you give more chicken will get mashed.
After the pressure releases... Add lemon juice and mix well. Keep it open for few minutes otherwise it will overcook.
Biryani is ready to serve with raitha or any gravy.
Option: you can serve with boiled egg too and cut cucumber, lemon and onion in the side.
Nati style Chicken Biryani is a rice with chicken one pot meal and it's the cuisine of Karnataka which is prepared during non-veg meal for any festivities.
Served: 4 to 5 adults
Ingredients:
Jeeta sambar rice -1 kg
Cleaned and cut Chicken without skin - 1 kg (large pieces... Ask for biryani cut)
Oil 3 tbsp
Salt to taste
Lemon juice 2 tbsp
Ghee - 2 tbsp
First step:
Marinate the chicken in 1 tsp salt, little curd and Chilli powder 1 tsp... Keep in refrigerator until you prepare the masala... Atleast for 15-20 mins
For Grinding:
3 onions
3 tomatoes
1 handful of garlic cloves peeled
1 handful of ginger cut into pieces
6-7 green chillies
Coriander a handful
Mint leaves two handful
Cloves - 8
Cinnamon - 2 inch
Turmeric powder 1/2 tsp
Coriander powder 2 tbsp
Pepper 2 tsp
Second step: Grind the above to a fine paste and keep aside.
For seasoning:
Onion 1 big thinly sliced
Cardamom 6-8
Cloves-4
Cinnamon 1 inch
Bay leaves 2 leaves
Third step:
Keep the water for cooking to boil on one side of the stove... Measure the rice in any container and just keep 1.5 measure of water for boiling
Take a big (12 ltr) Pressure cooker and pour the oil And ghee, then the spices and onion and fry nicely.
Then add the ground masala and fry unti the oil separates, now add salt and the marinated chicken. Fry for few minutes. Please remember the salt is already added to chicken. Now add washed and drained rice, fry for a minute.
Add the boiling water and mix well.. Close the lid and give whistles as you give generally for rice making... I give only one whistle bcos of big cooker. If you give more chicken will get mashed.
After the pressure releases... Add lemon juice and mix well. Keep it open for few minutes otherwise it will overcook.
Biryani is ready to serve with raitha or any gravy.
Option: you can serve with boiled egg too and cut cucumber, lemon and onion in the side.
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