Nati Koli Biryani is a royal Karnataka specialty featuring country chicken cooked with aromatic basmati rice and our signature Biriyani Masala. The layered cooking method (dum) ensures every grain of rice is infused with the rich flavors of spices and tender chicken.
Ingredients
Instructions
Marinate the Chicken
Mix chicken with yogurt, ginger-garlic paste, 2 tbsp Biriyani Masala, half the fried onions, mint, and coriander. Marinate for at least 1 hour, preferably overnight.
Prepare the Rice
Boil water with whole spices and salt. Add soaked basmati rice and cook until 70% done. The rice should still have a bite. Drain and set aside.
Cook the Chicken Base
In a heavy-bottomed pot, heat ghee. Add the marinated chicken and cook on medium heat for 10-12 minutes until the chicken is half cooked and the oil separates.
Layer the Biryani
Spread the partially cooked rice evenly over the chicken. Sprinkle remaining Biriyani Masala, fried onions, mint, and coriander. Drizzle saffron milk and ghee on top.
Dum Cooking
Seal the pot with aluminum foil and a tight lid. Cook on high heat for 3 minutes, then reduce to the lowest heat and cook for 25-30 minutes.
Rest & Serve
Turn off the heat and let the biryani rest for 5 minutes without opening. Gently mix from the bottom and serve with raita and salan.
Pro Tips
- •Nati Koli (country chicken) gives the most authentic flavor, but regular chicken works too
- •The rice must be exactly 70% cooked - overcooked rice will turn mushy
- •Sealing is crucial - no steam should escape during dum cooking
- •Let the biryani rest before opening to allow flavors to settle
- •Use good quality basmati rice for best results