Oct 28, 2013

Dindigul Thalappakatti Biryani Recipe / Dindigul Thalapakattu Chicken Biryani (Biriyani)


Biryani takes in our sunday lunch menu often. And i try so many different variation in biryani, i dont make biryani the way twice. And couple weeks back when i looked over the internet for chicken biryani recipe. I found this thalappalatti biryani recipe. This biryani is so famous in that place, i have heard about it but never tasted it. So i thought to give it a try.



This biryani is so easy to make. I made it in pressure cooker which made it even more easier. The main flavouring for this biryani comes from the masala which we make.  It is a homemade spice mix which smell so heavenly.



After tasting this one, i can't wait to try my variation of this biryani using mutton. YUM YUM right. And also i am planning to make ambur biryani too which is another famous biryani. If you want you can check out my other biryani recipes starting from pressure cooker chicken biryani to hyderabadi mutton biryani..


Best accompaniment for this biryani would be some cooling raita..



Update: I got many mails from my viewers telling that, this biryani is not made with Basmati Rice, instead they use Jeera Chamba Rice. So if you can find that rice use it for traditional thalapakatti briyani.


Preparation Time: 15 mins

Soaking Time : 30 mins
Cooking Time : 1 hour
Serves : 4 to 5

Ingredients:


Ghee - 2 tblspn
Oil - 3 tblspn
Basmati Rice / Jeera Chamba Rice- 2 cup
Onion - 1 large sliced thinly
Green Chilli - 3 slit
Ginger Garlic Paste - 3 tblspn
Chilli Powder - 2 tsp
Turmeric Powder - 1 tsp
Coriander Leaves - 1/2 cup chopped
Mint Leaves - 1/2 cup chopped
Thick Coconut Milk - 1 cup
Water - 2 cup
Salt to taste
 

For Marinating:
Chicken - 500 gram chicken on the bone
Thick Unsour Curd - 1 cup
Chilli powder - 1 tsp
Salt to taste

For Briyani Masala Powder:
Fennel Seeds / Sombu / Saunf - 1.5 tblspn
Cinnamon Stick / Pattai - 2 small stick
Cardamom Pods / Yelakai - 4
Star Anise - 1
Cloves / Krambu - 4

Method:

Marinate chicken with the given ingredients for 10 mins,You can leave it in the fridge overnight.


Grind the ingredients given for the briyani masala to a fine powder.


Wash and soak the basmati rice for 30 mins.


Now make the masala. Heat oil and ghee in a frying pan.


Add in onions, green chilli and saute till light golden.

Now add in ginger garlic paste and saute for a min.

Add in turmeric, chilli powder and the ground masala.. Saute it for a min.

Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala. 


Now cover the pan and cook on a low heat for 15 mins.


Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.


Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste

Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.

Serve the briyani with raita.


CHECK OUT THIS QUICK VIDEO:



Pictorial:
Take all your ingredients


Take chicken in a bowl


Add curd


Add Salt and chilli powder


Mix well
Take the masala ingredients in a mixer


Powder it


Heat ghee and oil in a kadai


Add onions and chillies


Saute it


Cook it till light golden


Add in ginger garlic paste


Saute it


Add in chilli powder and turmeric


Briyani masala powder


Mix it up


Add in marinated chicked


mix well


Cover and cook


till  the chicken is half cooked


Transfer it to pressure cooker


Add a tsp of ghee


Add in soaked drained rice


Saute well


Add rice to the chicken


Add in mint and coriander leaves


Add in coconut milk


Water


Mix well


Season with salt


Bring it to boil


Cover and cook


Till rice is cooked


Serve with riata


Enjoy

51 comments:

  1. may i know which brand basmathi rice u used? it looks perfect!

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  2. oh this biriyani makes my mouth watery !!!!! wish you success and continue doing this great job :) :)

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  3. Superb aathi.Pass that plate to me dear.
    Regards
    Shobas Delight

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  4. அருமை... பிரியாணி பார்க்கும்போதே சாப்பிட வேண்டும் என்று தோன்றுகின்றது. உங்கள் அனைத்து பதிவுகளும் மிகவும் அருமை. வாழ்த்துகள்.

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  5. Thanks for sharing. Shouldn't the water be 4 cups...since you have 2 cups of rice? Or is this different coz of the pressure cooker?

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  6. Don't we need 4.cups of water, for 2 cups of rice? Thanks for sharing!

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  7. Briyani,the word itself makes me drool, wat a tempting one pot meal.

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  8. சூப்பர் - வர்ற தீவாளிக்கு திண்டுகல் பிரியாணி போடுற போறோம்

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  9. @Srikitchen i dont use any particular brand of rice, i just use the brand which they pack and sell in my supermarket, like my super market brand. If you soak any basmati rice for 30 mins, then fry them in ghee a little and use the correct amount of water level, your rice will turn perfect

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  10. Hi Aarthi

    Very nice recipe,good step by step procedure..But dear I want to tell one thing....The original thalappakatti briyani is with jeeraka samba rice,also the the briyani is dark brown color..I have tasted so many times...This ia a classical tamilnadu briyani recipe...

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  11. Tried your recipe and it turned great ehanks

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  12. Hi aarthi, Thank you for this wonderful recipe. I made this yesterday with jeera samba rice and it came out superbly. DH loved it and planing make it again. Thanks once again.

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  13. wow recipe.. gonna try next week..no need to add tomatoes huh ?

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  14. I have tasted dhinugal thalapakkattu briyani..color is dark brown & no chilli powder is added only green chillies...also they does with seeraga samba rice ...

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  15. Came out well aarthi.. :) the taste was authentic.. :)

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  16. Hi arthi,Yesterday i tried this briyani ...It was awesome..My husband praised me a lot..Thank you so much..god bless u and ur family..

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  17. Hi arthi
    U explain steps very well and it s a pleasure to see ur recipe. Clear and precise!! Keep it up! For the cooker, how many whistles do we need for the rice to be cooked?
    Thanks

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  18. I tried this with jeera samba rice.it is very good receipe

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  19. @AnonymousCover the pressure cooker and let everything cook for 1 whistle. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.

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  20. semmaya irunthathu arthi . thank u 4 sharing this info .

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  21. I tried this today and it came our very well

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  22. for the first whistle the flame should be in low ,medium or high..do mention dat pls

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  23. @AnonymousFor the first whistle it should be on high

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  24. Yester day we made with your Idea Great Thank You....

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  25. Hi
    Sorry to say this,u never taste dindigul thalapakatti briyani then how come u say this is dindigul thalapakatti briyani

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  26. Is it not necessary to add tomato for more taste

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  27. I made this last night. Came out very good. Sorry no pics - was not given time to take a pic.
    Too good.

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  28. Hello Aarthi,
    I was planning to prepare this dish tomorrow. The description of recipe provided by you is excellent and self explanatory, Good work!
    I'm writing to you also because, I am stuck with one doubt though, ie.. In the ingredients section you mentioned that the quantity of coconut milk shld b 1 Cup, but I observed that in one of your reply, to a comment (regarding the quantity of water), you mentioned about using 2 cups of coconut milk . Could you kindly clarify if its 1 cup or 2 cups?

    Again, appreciate your effort in including the pics and for providing such a detailed description of the recipe.
    Looking forward to ur reply, n Thanks in Advance,
    -Joseph :)

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  29. @Joseph KurianSorry that is a typo. Totally the water level including the coconut milk should be 3 cup for 2 cup of rice.

    Basically, for 1 cup rice you have to use 1.5 cup of water content.

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  30. @fxsunnyBasically for 1 cup of rice there should be 1.5 cup of water content, since you are cooking this in pressure cooker.

    I have used 1 cup of coconut milk and 2 cups of water for 2 cup of rice. So the total water content is 3 cup.

    Hope this clear your doubts.

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  31. @AarthiGot it! thanks again, very much appreciated.

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  32. Turned out great! Thanks! Have tried several of your other recipes too...and they''ve all been good! Look forward to trying many more :)

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  33. Hi aarti I'm a very big fan of ur recepies
    For a kind information I'm from dgl n near to thalapakati home
    They use seerakasamba rice n mechery vellatukari for biryani n they won't use turmeric it changes the colour of the biryani n only crushed small onion they use for biryani n dhaniya powder n only green chillies for spice powder cinnamon cloves cardamom that's it

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  34. Hi, can I use carnation evaporated milk instead of coconut milk? Thank you

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  35. @Anonymousu can use..but coconut milk gives the flavour.

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  36. I tried this it is came out very well thanks for sharing

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  37. Hi

    Can someone tell how many ml a cup has. 160 ml makes a cup according to some measurements.

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  38. Yummy tummy super biriyani i try it very nice

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  39. Wow yummy briyani...I tried it today and it turned out very well...am big fan of ur receipes...

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  40. awesome recipe aarthi :) came out well :D my husband loved it :D

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  41. Hello 😊 , can I transfer the rice into a rice cooker instead of pressure cooker and will it bring any changes ?

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  42. Thank you... very good recipe... I prepared it today... Everyone liked it...

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  43. I tried with the same instruction... Very good result... Thanks for ur wonderful guidance

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