Natukodi Biryani

Method

1. 1

   Marinate country chicken: Cut 750g natukodi (country chicken) into pieces. Mix with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate overnight — country chicken needs longer marination.

2. 2

   Fry birista: Slice 4 large onions thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.

3. 3

   Pressure cook chicken first: Country chicken is tough. Pressure cook marinated chicken with half cup water for 5-6 whistles until tender. Drain and save the cooking liquid.

4. 4

   Parboil seeraga samba rice: Wash 2.5 cups rice. Soak 20 minutes. Boil in salted water for 6 minutes. Drain.

5. 5

   Build chicken layer: Spread cooked chicken in a heavy pot. Add half the birista and the saved cooking liquid.

6. 6

   Build rice layer: Add parboiled rice. Sprinkle remaining birista, fresh coriander and mint.

7. 7

   Add ghee: Drizzle 4 tbsp ghee over the rice.

8. 8

   Seal and dum cook: Cover tightly with dough-sealed lid. Cook on tawa — high heat 5 minutes then lowest heat 35-40 minutes.

9. 9

   Rest covered: Rest 10 minutes after turning off heat.

10. 10

    Serve: Open and mix from the bottom. Natukodi biryani is rustic and intensely flavoured. Serve with onion raita.