Navayathi Biryani (Bhatkal Biryani)

Navayathi style Chicken Biryani is a Mix of Long grain Rice & Chicken cooked seperately & then layered together to form a perfect Biryani which is not very spicy

The Navayath cuisine can be primarily found in the coastal districts of Karnataka, mainly in Uttara Kannada its Famous for its Bhatkal Biryani which i have recreated

I have cooked Chicken Biryani many times here are some more Biryani & chicken Pulav recipes

I always make Biryani Rice seperately & Chicken seperately, This way Biryani does not become soggy. But If you prefer one pot Biryani you can make in pressure cooker. Click here for recipe

Follow this simple procedure Navayathi Biryani 

Ingredients Serves 6:

Biryani Rice(Basumati): 1/2 kg
Cloves: 3-4
Pepper corns: 5-6
Cinammon: 1 Inch cut to pcs

For the chicken :

To Marinate:
Chicken: 750grms
Curd: 1 cup
Turmeric: 1 tsp

Oil: 4 sps
Cloves: 4-5
Cinnamon: 2 inch
Bay leaves: 3
Pandant(Biryani leaf) : 1
Onions: 4
Tomatoes: 4
Ginger garlic paste: 3sps
Green chilies slit: 3
Pudina leaves: 1/2 bunch

For the garnishing of layers:
Onion: 1 sliced & fried in Oil
Pudina leaves: 1/2 bunch
Cashew: 10 pcs
Ghee: 2-3 sps
Saffron 5-6 stands
Milk 1/2 cup

Few steps first:
Soak the Basumati Rice for 1/2 an hr

For the garnishing of layers: deep fry 1 Onion julians till its crispy

Making Of Chicken Biryani:

Marinate the chicken with curd & turmeric for half an hr

I prefer to Cook Rice & keep aside to cool it down till I cook the chicken
Add spices & add equal measure of Water (1:1) & Rice & cook in a deep dish till water dries off

Once you keep it on the Heat to cook turn the heat to medium for 5 min then on sim closing lid

In a Deep dish prepare the chicken mix

Add Oil, add all whole spices listed, then add Green chilies & Onion & fry till its brown
Then add Ginger garlic & green chilies paste mix well add chopped Tomatoes cook for 5 min
Add Pudina leaves & fry then add all the spice powder

Add Marinated chicken & mix add salt cover lid & cook for 10-15 min(Add very little water if its too dry)

For the Layers:

Once the Basumati Rice is cooked remove on a big plate to cool down

Meanwhile chicken must be cooked
Mix well & remove 1/2 of the chicken gravy, rest half leave in the Dish
Add 1st layer of Basumati Rice(1/2 of the rice)


Then Add half ghee, pudina & Fried Onions kept aside for garnishing, add saffron milk(or orange color)

Add the rest chicken gravy on this, then make second layer of rice & half ghee, pudina & Fried Onions kept aside for garnishing, add saffron milk(or orange color)
Close the cooker, keep it on a heated Tawa & reduce heat to minimum & cook without visel
Cook it for 7-8 min or 10 min max & switch off cool down completely & remove 
Garnish with cashew & serve without mixing for perfect coloured Biryani