Country chicken biriyani or’nattu koli biriyani’

as in Tamil, has a different taste in comparison

to the normal chicken.

If you have tried cooking country chicken curry

you would understand that the aroma and taste

is completely different and excellent.

I grew up eating only country chicken,and I

remember that the broiler chicken seemed to

take over ,somewhere around the 70’s.

( correct me if I’m wrong ).I remember every

chicken had a cluster of eggs ( the shells not

formed ).It really was a delight when my mom,

removes only the eggs while the curry is

simmering,and let’s us have a taste of it.

Precious memories!

Now,we rarely get to see this stuff .🙁

So let’s get into the recipe now


500-750 gm country chicken

500 gm basmati rice soaked for 20 minutes

20 -25 small onions ( shallots /red onions )

3-4 green chillies

30 cloves of garlic

2 inch piece ginger

2 onions sliced

2 slit green chillies

1 cup curd

1 tsp whole pepper

Juice of 1 lime

3-4 tomatoes

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp rose essence or 1 tsp rose water

1/2 tsp turmeric

Mint leaves

Coriander leaves

Whole garam masala ( 4 cardamons,4 cloves,1

stick cinnamon,1 tsp saunf)

1/2 cup ghee+3 tbsp oil

Make powder

10 cashew nuts

2 tsp sea moss

2 tsp saunf

1 tsp white khus khus ( poppy seeds)

1 piece mace

3 cardamons

3 cloves

1 stick cinnamon

1-2 bay leaf

1 tsp cumin seeds


First grind the ginger,garlic,green chillies to a


•Grind the shallots coarsely .

•Heat oil and ghee in a biriyani pot or pressure

cooker,add the whole garam masala and sliced

onions ,and fry the till light brown.

•Add the slit green chillies,tomatoes,turmeric

and salt .

•Next add the ginger garlic paste and the

chicken pieces and sauté for 3-4 minutes.

•Add all the powders,and curd,lime juice ,mint

and coriander leaves and cook for few minutes.

• Pour 1 cup hot water over the chicken ,and

cook till chicken is tender.

•If cooking in pressure cooker,allow the steam

to release on its own.

•Add the washed and soaked rice ,and water

level up to 2 inches .

•Add mint and coriander leaves,cover and cook

on a slow fire ( dum ) for 15-20 minutes or till

done .

•Serve with raita or any dishes of your choice.


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