Natti Kozhi Biryani (Country Chicken Biryani) Using Meamo Meats

Natti Kozhi or free range chicken is a delicacy and the dishes prepared using the meat is very flavorful. Many people prefer to consume natti kozhi for it medicinal properties and taste. Natti kozhi biryani is very addictive, this biryani must be enjoyed hot from the pot. 

To purchase original natti chicken is a hazel and one must know the right place and way to clean it. At meamo natti kozhi meat is fantastic and can vouch and say this is original meat from the flavor and taste. Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

Natti Kozhi Biryani recipe on Youtube Channel Subscribe :)

Natti Kozhi Biryani Ingredients:
Spice Masala Paste:
1 1/2 Tbsp Whole Coriander Seeds (Dhania)
3 Cloves
2 Cardamoms
1 Inch Cinnamon
1 Moogu (Dried Caper)
2 Strands Mace
1 Tsp Shahi Jeera
5 Peppercorns
1 Inch Ginger
10 Cloves Garlic
1/2 Onion
1/2 Tomato 

Biryani Masala:
2 Tbsp Ghee
1 Tbsp Oil
1 Bayleaf
3 Cardamoms
1 Star Anise
2 Inch Stick Cinnamon
3 Cloves
4 Peppercorns
2 Strands Mace
1 Black Cardamom
1 Onion Finely Chopped 
1 Natti Tomato / Desi / Organic Tomato Finely Chopped
5 Green Chilies Slit
1 Tbsp Chilli Powder
1/2 Tsp Turmeric Powder

To Prepare Biryani:
500 Grams Meamo Natti Kozhi / Free Range Chicken
300 Grams Basmati Rice
2 Tbsp Finely Chopped Coriander
2 Tbsp Finely Chopped Mint
1/2 Lime
Coarse Salt
Warm Water

Prep:

Peel and wash onion, ginger, garlic.

Finely chop onion

Wash and finely chop tomato

Remove caps, wash and slit green chilies

Clean, wash and finely chop mint and coriander.

Peel, wash and roughly chop 1/2 onion

Wash and chop 1/2 tomato

In a mixer jar add 1 1/2 Tbsp Whole Coriander Seeds (Dhania), 3 Cloves, 2 Cardamoms, 1 Inch Cinnamon, 1 Moogu (Dried Caper), 2 Strands Mace, 1 Tsp Shahi Jeera, 5 Peppercorns, 1 Inch Ginger, 10 Cloves Garlic, 1/2 Onion grind these ingredients to form a coarse paste, next add 1/2 to tomato and grind to form smooth paste if needed add 2 tbsp water to grind and reserve the masala paste.

Wash the chicken with 1/4 tsp turmeric and allow excess moisture to drain in a colander.

Boil 8 cups water and reserve.

Method:

Heat oil and ghee in a heavy bottom pot on medium flame.

Add 1 Bayleaf, 3 Cardamoms, 1 Star Anise, 2 Inch Stick Cinnamon, 3 Cloves, 4 Peppercorns, 2 Strands Mace, 1 Black Cardamom allow the spices to sputter.

Add finely chopped onions, slit green chilies and finely chopped tomato and fry till transparent.

Add chillypowder and turmeric powder and fry for a minute.

Add the ground masala paste and fry till oil separates. add a splash of water to avoid the masala from burning and cook for a minute.

Add the chicken pieces and fry for 2 minutes.  Next add 2 to 3 cups water and 1 tbsp coarse salt to the chicken bring to boil, add mint and coriander and 1/2 lime juice, place on low flame and allow to cook till 90% done.

While the chicken is cooking soak basmati rice. 

One the chicken has cooked, drain the rice and add to the chicken for every 1 cup rice add 2 cups warm water and cook on high flame till rice is 80% cook the rice should have absorbed most of the moisture.

Stir once cover and cook the biryani on low flame for 15 minutes.

Once the biryani is done mix once and serve hot with raita and enjoy!

Note: To cook the chicken faster we can cook it in pressure cooker.