Natukodi Biryani

Ingredients

• - 2 cups basmati rice
• - 400g country chicken (natukodi)
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

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. Fry birista: Slice 4 large onions thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.
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. Parboil seeraga samba rice: Wash 2.5 cups rice. Soak 20 minutes. Boil in salted water for 6 minutes. Drain.
5. Build chicken layer: Spread cooked chicken in a heavy pot. Add half the birista and the saved cooking liquid.
6. Build rice layer: Add parboiled rice. Sprinkle remaining birista, fresh coriander and mint.
7. Add ghee: Drizzle 4 tbsp ghee over the rice.
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. Rest covered: Rest 10 minutes after turning off heat.
10. Serve: Open and mix from the bottom. Natukodi biryani is rustic and intensely flavoured. Serve with onion raita.