Kozhi Vellai Biriyani

கோழி வெள்ளை பிரியாணி

Kozhi Vellai Biriyani

Kongunadu Kozhi Vellai Biriyani is a culinary gem from the Kongunadu region of Tamil Nadu, known for its aromatic and flavorful dishes. This unique biriyani stands out for its delicate use of green chillies and the rich, creamy texture imparted by coconut milk. Unlike the more common, robustly spiced biriyanis, this version celebrates the subtle yet profound flavors of ground spices and the distinctive aroma of seeraga samba rice. Traditionally cooked in a clay pot, this biriyani is a testament to the art of balancing flavors and textures, creating a dish that is both rich and subtle, spicy and soothing.
Kozhi Vellai Biriyani
  • Type of Dish:

    Type of Dish:

    Main Course

  • City:

    City:

    coimbatore

  • State:

    State:

    Tamil Nadu

  • Country:

    Country:

    India

  • Language:

    Language:

    Tamil

A unique South Indian biriyani
MAIN INGREDIENTS
Seeraga Samba Rice

Seeraga samba rice

Chicken Thigh Meat

Chicken thigh meat

Thick Coconut Milk

Thick coconut milk

RECIPE CARD

Kozhi Vellai Biriyani

Kongunadu Kozhi Vellai Biriyani is a culinary gem from the Kongunadu region of Tamil Nadu, known for its aromatic and flavorful dishes. This unique biriyani stands out for its delicate use of green chillies and the rich, creamy texture imparted by coconut milk. Unlike the more common, robustly spiced biriyanis, this version celebrates the subtle yet profound flavors of ground spices and the distinctive aroma of seeraga samba rice. Traditionally cooked in a clay pot, this biriyani is a testament to the art of balancing flavors and textures, creating a dish that is both rich and subtle, spicy and soothing.
Kozhi Vellai Biriyani
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Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
60 mins
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Cuisine
South Indian
Course:
Main Course
Diet:
Non-Vegetarian

Instructions

  • In a mixie jar, combine sambar onions, garlic, ginger, green chillies, fennel seeds, cinnamon, star anise, clove, cardamom, kalpasi, and water. Grind to a smooth, fine paste.
  • Heat oil and ghee in a pressure cooker. Add bay leaf, maratti moggu, cinnamon, and onions. Sauté until onions are soft.
  • Stir in tomatoes, ground paste, and salt. Cover and cook on low until tomatoes turn mushy.
  • Add chicken and 1/8 cup water. Mix well, cover, and cook for about 2 whistles on medium flame.
  • Meanwhile, wash and soak the rice for 20 minutes.
  • Once the pressure settles, add coconut milk and 1/4 cup water to the cooker, adjusting based on the gravy left from cooking the chicken.
  • Add whole green chillies, coriander, and mint leaves. Bring to a boil.
  • Mix in soaked, drained rice and lime juice. Place a cut banana leaf on top (optional) for aroma. Cover and cook for 2 whistles. Let the pressure release naturally.
  • Remove the banana leaf and fluff up the rice gently.

Notes

  1. The use of whole green chillies adds flavor without significant heat. Adjust the quantity based on your spice tolerance.
  1. The banana leaf is optional but adds a unique aroma to the biriyani.

Nutrition Info (Approximate Values)

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Benefits

  1. Protein rich
  1. High Fibre
  1. Anti-oxidant
RATING AND COMMENTS

Reviews

5 out of 5 stars

138 reviews