Palak and Methi Chicken Biryani Recipe ( Natti Dum Biryani Style Recipe )

Spinach and fenugreek leaves combination is popular across southindia, curries, stir fries and gravies are prepared. I have incorporated these greens to prepare a basic masala which can be used in biryani, gravy and stir fry. Masala base can be refrigerated upto a weeks time. This spinach and fenugreek chicken biryani is aromatic and very tasty locals here in Karnataka refer this type of biryani as "natti biryani".

Palak and Methi Chicken Biryani Recipe is Posted on Youtube English Channel 😊

Palak Methi Chicken Semi Dry Fry Recipe
Ingredients for Masala:
10 Sprigs Mint
10 Sprigs Coriander
1/4 Cup Fenugreek Leaves
1/4 Cup Spinach Leaves
1/2 Cup Onion
1/2 Cup Tomato
5 Green Chilies
1 Tsp Coriander Powder
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Cumin Seeds
1/4 Tsp Fennel Seeds
1/4 Tsp Shahi Jeera
1 1/2 Inch Stick Cinnamon
3 Cardamoms
3 Cloves
1/4 Tsp Black Pepper
1 Strand Stone Flower
1 Marathi Moggu
1 Star anise
1 Black Cardamom
3 Strands Mace (Javitri)
1 Tbsp Ginger and Garlic Paste
2 Tbsp Oil

Prep:

Peel and wash onion. Slice the onion and reserve.

Wash the tomato, chop and reserve.

Remove the stems from chilies, wash and slit.

Separate mint leaves from stem, rinse twice and reserve.

Separate spinach leaves from stem, rinse twice and reserve.

Separate coriander leaves from stem, rinse twice and reserve.

Separate fenugreek leaves from stem, rinse twice and reserve.

Peel and wash equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Prepare Masala Paste:

Heat a wok with oil. Add sliced onion, slit chilies and tomatoes fry all the ingredients till onion turns transparent.

Add the whole spices, powdered spices chilly powder, coriander powder, turmeric powder, ginger and garlic paste, to the onion and tomato stir and fry all the ingredients for 5 minutes. 

Once the oil surfaces on the masala add all the cleaned leaves mint, spinach, fenugreek and coriander don't stir place the flame on low, cover and allow the green to wilt.

Open the lid once and stir fry all the ingredients cover and cook for 5 to 10 minutes.

Once the masala has fried remove from flame allow it to reach room temp.

Add the masala to a mixer jar and grind to form a smooth paste and use this as base for many recipes.

We can prepare this masala paste and store it in a airtight container refriderated for a week.

Chicken Biryani Ingredients:

750 Grams Curry Cut Chicken 

500 Grams Basmati Long Grain Rice

2 Tbsp Ginger and Garlic Paste

1 Large Onion

1 Large Tomato

2 Green Chilies

1 Inch Cinnamon

3 Cloves

3 Cardamoms

2 Bayleaves

1 1/2 Cups Ground Biryani Masala Paste

1 Tbsp Chilly Powder

1/4 Tsp Turmeric Powder

3 Tbsp Yogurt

3 Tbsp Ghee

3 Tbsp Oil

1/2 Lime Juiced, 2 Tbsp Coriander for Garnish.

Prep:

Prepare the biryani masala paste first.

Wash the chicken well. Place it in a colander allow excess moisture to drain.

Whisk 3 to 4 tbsp Yogurt and reserve.

Prepare Ginger and Garlic Paste. Peel and Wash equal amounts of ginger and garlic. Chop the ginger and garlic, next add it to a mixer jar and grind to form a smooth paste.

Peel and wash onion. Roughly chop the onion and reserve.

Wash the tomato. Roughly chop and reserve.

Wash the lime chop in half then juice the lime in a bowl and reserve.

Separate coriander and mint leaves, rinse in water twice, finely chop and reserve.

Boil 3 to 4 cups water in a pot.

Method:

Heat a heavy bottom pot on medium flame.

Add ghee and oil allow it to reach temp. Add bayleaf and whole spices allow it to splutter.

Add onion, tomato, slit chilies, ginger and garlic paste, followed by chilly powder and turmeric powder fry all the ingredients till the onion turns transparent.

Add Yogurt and fry till the oil separates. Next add the chicken and fry in the masala for 5 to 10 minutes on medium flame.

Add salt and biryani masala, stir and fry the chicken in the masala for 2 to 3 minutes. Add 1 cup water to cook the chicken cover and cook the chicken till tender.

While the chicken is cooking sort the rice and wash the rice twice in water add enough water and soak the rice.

Drain and add the rice in the chicken and stir well. Measure and add water for every 1 cup rice add 1 1/2 cups water stir once. Check and add salt if needed.

Place on high flame allow the rice to absorb most of the moisture. Then stir once cover and place on low and cook for 15 minutes.

Once the biryani is done garnish with lime juice, mint and coriander. Serve the chicken biryani hot with raita...Enjoy!