How to make pakka Nati style Chicken Biriyani?

For the marination

• 500 grams Chicken , washed and cleaned
• 1/2 cup Curd
• 1 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Lemon juice
• Salt , to taste

For the green biryani masala

• 1/2 cup Coriander (Dhania) Leaves
• 1/4 cup Mint Leaves (Pudina)
• 4 Green Chillies

Other ingredients

• 1 1/2 cups Seeraga (Jeeraga) Samba rice , washed and soaked
• 2 tablespoons Sunflower Oil
• 1 Bay leaf (tej patta)
• 1 inch Cinnamon Stick (Dalchini)
• 2 Cloves (Laung)
• 1 Cardamom (Elaichi) Pods/Seeds
• 2 Star anise
• 2 Onions , thinly sliced
• 1 1/2 tablespoons Ginger , finely chopped
• 1 1/2 tablespoons Garlic , finely chopped
• Salt , to taste

1. To begin making the Chicken Donne Biryani Recipe, thoroughly clean and wash the chicken pieces.

2. *For the marination

3. In a large mixing bowl combine the chicken, yogurt, turmeric powder, salt and lemon juice. Nicely massage the chicken for 5 minutes and then allow it to rest for a minimum of 30 minutes.

4. *For the green biryani masala

5. In a mixer-jar combine the coriander leaves, mint leaves, and green chilies and grind to a thick fine paste along with some water. Transfer to a bowl and set aside.

6. To make the Donne Biryani, in a heavy bottomed pan, heat oil on medium flame, add all the whole spices including bay leaf, cinnamon stick, cloves, cardamom and star anise, let this sizzle.

7. Once the whole spices have sizzled add ginger and garlic paste and the sliced onions, fry until the onions turn golden brown in colour. This will take about 5 minutes.  

8. Once the ginger-garlic-onion mixture has cooked well, add in the chicken pieces along with the marinade. Mix and continue to cook the entire mixture for 5-7 more minutes, stirring continuously.

9. Finally add in the freshly ground green biryani masala and washed and drained rice, 3 cups of water into the pan. Give the Chicken Donne Biryani a good mix and cover the pan. Turn the flame to the lowest heat.

10. In a saucepan, boil water and turn off the flame and place this hot pan on the lid of the kadai. This process is done in order to seal the kadai in which the Chicken Donne Biryani is cooking. The heat from the hot water in the saucepan provides heat from the top.

11. After 20-25 minutes open the lid to check if the chicken and rice is done. If its is done, lightly fluff up the Chicken Donne Biryani with a fork . Transfer the Donne Biryani into a serving plate and serve piping hot.

Hi!

Cook the Nati Koli before itself so that it will get cooked well when you cook it with biriyani.

- While cooking Nati Koli, you can add spices like Cinnamon, Lavang etc. Why we prepare Nati Koli before is it is very hard compared to broiler chicken. So, it's better if you cook it before once and then start with your biriyani procedure.

- Add oil, 1 cup and ghee 1.2 cup and add spices and let it get fried.

- Add chillies five numbers and add ginger garlic paste 100gms. mix it well so that it will not get burned.

- Add onion, and wait till the onion gets glassy.

- Add masalas like turmeric, red chilli powder and biriyani masala as required to your need.

- Mix it well and let it cook for 5 mins, and then add Nati Koli and mix well and cook it for 7 mins.

- Then add water and salt and stir well.

- Add rice and, till the pressure releases.

Now enjoy your feast.

For Nati Style Chicken Biryani below are the ingredients and how to cook.
Ingredients:
1) Onions- 2 - Chopped
3) Green Chilli - 5-6
4) Ginger & Garlic Paste - 2 Spoons
5) Fennel Seeds (saunf) - 1 Spoon
6) Laung (Clove)- 4 or 5
7) Balck Paper Seeds - half spoon
8) Cinnamon Stick - 2 or 3
9) Cardamom - 4
10) Coriander leaves - One Bundle - Chopped
11) Tomato -2 -Chopped
12) coriander powder - 2 Spoon
13) Turmeric powder - 2 Spoon
14) One Glass - Rice
15) oil
16) Salt
17) Nati Koddi - 1/2 Kg
How to cook:
Take a cooker, then first put Laung (Clove), Cinnamon Stick, Black paper Seeds and saunf (Fennel) fry all this for some time. Then take Green chilli, Coriander leaves, Pudina Leafs, fried Masala and Onions and grind all this without using water. Now, you need to take a Pressure cooker and put oil then add onions fry for some time then add Nati Kodi and fry then put 3 Glass of water in that and close the pressure cooker and wait till it gives 4 Whistle.
Take a pan to add oil in that and then onions, ginger garlic paste and then add the Masla which we have to grind. Then add coriander powder two spoons, Turmeric powder one spoon and fry for 2 or 3 minutes. Once its fried put all this in the pressure cooker with Nati Kodi and mix it well, then add rice in that and mix it then add Garam Masala and pudina leaves, then close the pressure cooker and it gives 2 Whistles. After that, let it get cool and then open the Pressure cooker.
Biryani is ready. I hope you enjoy biryani.

For Nati Style Chicken Biryani below are the ingredients and how to cook.

Ingredients:

1) Onions- 2 - Chopped3) Green Chilli - 5-64) Ginger & Garlic Paste - 2 Spoons5) Fennel Seeds (Saunf) - 1 Spoon6) Laung (Clove)- 4 or 57) Balck Paper Seeds - half spoon8) Cinnamon Stick - 2 or 39) Cardamom - 410) Coriander leaves - One Bundle - Chopped11) Tomato -2 -Chopped12) coriander powder - 2 Spoon13) Turmeric powder - 2 Spoon14) One Glass - Rice 15) oil16) Salt 17) Nati Koddi - 1/2 Kg

How to cook:

- Take a cooker, then first put Laung (Clove), Cinnamon Stick, Black paper Seeds and Saunf (Fennel) fry all this for some time.

- Then take Green chilli, Coriander leaves, Pudina Leafs, fried Masala and Onions and grind all this without using water.

- Now, you need to take a Pressure cooker and put oil then add onions fry for some time then add Nati Kodi and fry then put 3 Glass of water in that and close the pressure cooker and wait till it gives 4 Whistle.

- Take a pan to add oil in that and then onions, ginger garlic paste and then add the Masla which we have to grind.

- Then add coriander powder two spoons, Turmeric powder one spoon and fry for 2 or 3 minutes.

- Once it's fried put all this in the pressure cooker with Nati Kodi and mix it well, then add rice in that and mix it then add Garam Masala and pudina leaves, then close the pressure cooker and it gives 2 Whistles.

- After that, let it get cool and then open the Pressure cooker. Biryani is ready.

I hope you enjoy biryani.