• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Yummy Tummy
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Advertisers
  • Media
menu icon
go to homepage
  • Home
  • Recipe Index
  • About Me
  • Masterchef Journey
  • Media
  • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Index
    • About Me
    • Masterchef Journey
    • Media
    • Advertisers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home

    Dindigul Thalappakatti Chicken Biryani Recipe

    July 6, 2022 By Aarthi 63 Comments

    TwitterFacebook9PinterestTelegramWhatsAppYummly
    9
    SHARES
    Jump to Recipe Jump to Video Print Recipe

    Dindigul Thalappakatti Biryani Recipe with step by step pictures. This is made with Basmati Rice or Jeera Chamba Rice and Chicken.

    Pin
     
    TABLE OF CONTENTS
    1. Dindigul Thalappakatti Biryani Recipe | Dindigul Thalapakattu Chicken Biryani (Biriyani) Recipe
    2. Dindigul Thalappakatti Biryani Recipe step by step pictures

    Dindigul Thalappakatti Biryani

    Biryani takes in our sunday lunch menu often. And i try so many different variation in biryani, i don't make biryani the way twice. 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.

    Pin

    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.

    Ingredients for Dindigul Thalappakatti Biryani Recipe 

    • 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 - ½ cup chopped
    • Mint Leaves - ½ 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
    Pin

    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..

    How to make Dindigul Thalappakatti Biryani Recipe

    1. Marinate chicken with the given ingredients for 10 mins, You can leave it in the fridge overnight.
    2. Grind the ingredients given for the biryani masala to a fine powder.
    3. Wash and soak the basmati rice for 30 mins.
    4. Now make the masala. Heat oil and ghee in a frying pan.
    5. Add in onions, green chilli and saute till light golden.
    6. Now add in ginger garlic paste and saute for a min.
    7. Add in turmeric, chilli powder and the ground masala.. Saute it for a min.
    8. Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.
    9. Now cover the pan and cook on a low heat for 15 mins.
    10. 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.
    11. Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste
    12. 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.
    13. Serve the biryani with raita.
    Pin

    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 biryani.

    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

    Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    Pin

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

    Dindigul Thalappakatti Biryani with step by step pictures. This is made with Basmati Rice or Jeera Chamba Rice and Chicken
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Indian, South Indian
    Servings 4 servings
    Calories 400 kcal

    Ingredients
      

    • 2 tblspn Ghee
    • 3 tblspn Oil
    • 2 cup Basmati Rice / Jeera Chamba Rice
    • 1 large sliced thinly Onion
    • 3 slit Green Chilli
    • 3 tblspn Ginger Garlic Paste
    • 2 tsp Chilli Powder
    • 1 tsp Turmeric Powder
    • ½ cup chopped Coriander Leaves
    • ½ cup chopped Mint Leaves
    • 1 cup Thick Coconut Milk
    • 2 cup Water
    • Salt to taste
    • For Marinating:
    • 500 gram chicken on the bone Chicken
    • 1 cup Thick Unsour Curd
    • 1 tsp Chilli powder
    • Salt to taste
    • For Briyani Masala Powder:
    • 1.5 tblspn Fennel Seeds / Sombu / Saunf
    • 2 small stick Cinnamon Stick / Pattai
    • 4 Cardamom Pods / Yelakai
    • 1 Star Anise
    • 4 Cloves / Krambu

    Instructions
     

    • 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.

    Video

    Nutrition Facts
    Dindigul Thalappakatti Biryani Recipe | Dindigul Thalapakattu Chicken Biryani (Biriyani) Recipe
    Amount Per Serving (1 servings)
    Calories 400 Calories from Fat 3
    % Daily Value*
    Fat 0.3g0%
    Saturated Fat 0.1g1%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Sodium 31mg1%
    Potassium 45mg1%
    Carbohydrates 1g0%
    Fiber 1g4%
    Sugar 0.1g0%
    Protein 0.3g1%
    Vitamin A 446IU9%
    Vitamin C 0.2mg0%
    Calcium 11mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
    Prevent your screen from going dark



    Dindigul Thalappakatti Biryani Recipe step by step pictures

    Pin
    Take all your ingredients
    Pin
    Take chicken in a bowl
    Pin
    Add curd
    Pin
    Add Salt and chilli powder
    Pin
    Mix well
    Pin
    Take the masala ingredients in a mixer
    Pin
    Powder it
    Pin
    Heat ghee and oil in a kadai
    Pin
    Add onions and chillies
    Pin
    Saute it
    Pin
    Cook it till light golden
    Pin
    Add in ginger garlic paste
    Pin
    Saute it
    Pin
    Add in chilli powder and turmeric
    Pin
    Briyani masala powder
    Pin
    Mix it up
    Pin
    Add in marinated chicken
    Pin
    mix well
    Pin
    Cover and cook
    Pin
    till  the chicken is half cooked
    Pin
    Transfer it to pressure cooker
    Pin
    Add a tsp of ghee
    Pin
    Add in soaked drained rice
    Pin
    Saute well
    Pin
    Add rice to the chicken
    Pin
    Add in mint and coriander leaves
    Pin
    coconut milk
    Pin
    Water
    Pin
    Mix well
    Pin
    Season with salt
    Pin
    Bring it to boil
    Pin
    Cover and cook
    Pin
    Till rice is cooked
    Pin
    Serve with riata
    Pin
    Enjoy
    • Authentic Hyderabadi Mutton Biryani Recipe
    • Chicken Dum Biryani Recipe
    • Chicken 65 Biryani Recipe
    • Zafrani Chicken Pulao Recipe
    • Vegetable Biryani Recipe
    • Thalappakatti Mutton Biryani Recipe
    « Pressure Cooker Chicken Biryani Recipe
    Karasev Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Srikitchen

      at

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

      Reply
    2. SINDOORI

      at

      oh this biriyani makes my mouth watery !!!!! wish you success and continue doing this great job 🙂 🙂

      Reply
    3. Shobana Vijay

      at

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

      Reply
    4. Sakunthala

      at

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

      Reply
    5. fxsunny

      at

      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?

      Reply
      • roshni.m.s

        at

        I think when she cooked the chicken there was some gravy/ water that came out of chicken, which would compensate the other 1 + 3/4 cup water....usually for 2 cups of rice you add 3 + 3/4 cup of water because 4 cups of water can sometimes make the rice overcook...

        Reply
    6. fxsunny

      at

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

      Reply
    7. Priya Suresh

      at

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

      Reply
    8. Unknown

      at

      சூப்பர் - வர்ற தீவாளிக்கு திண்டுகல் பிரியாணி போடுற போறோம்

      Reply
    9. Aarthi

      at

      @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

      Reply
    10. Coral crue

      at

      superb, i will try!

      Reply
    11. Anonymous

      at

      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...

      Reply
    12. Anonymous

      at

      Tried your recipe and it turned great ehanks

      Reply
    13. Sowmya

      at

      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.

      Reply
    14. Anonymous

      at

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

      Reply
    15. Aarthi

      at

      @AnonymousNo you dont have to add tomatoes

      Reply
    16. Anonymous

      at

      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 ...

      Reply
    17. subitha

      at

      Came out well aarthi.. 🙂 the taste was authentic.. 🙂

      Reply
    18. chithra siva

      at

      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..

      Reply
    19. Anonymous

      at

      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

      Reply
    20. Anonymous

      at

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

      Reply
    21. Aarthi

      at

      @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.

      Reply
    22. Anonymous

      at

      semmaya irunthathu arthi . thank u 4 sharing this info .

      Reply
    23. sasi

      at

      I tried this today and it came our very well

      Reply
    24. Anonymous

      at

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

      Reply
    25. Aarthi

      at

      @AnonymousFor the first whistle it should be on high

      Reply
    26. Xavier Amalraj

      at

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

      Reply
    27. Xavier Amalraj

      at

      We made it with your Idea Thank U.

      Reply
    28. Anonymous

      at

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

      Reply
    29. Anonymous

      at

      Is it not necessary to add tomato for more taste

      Reply
    30. Aarthi

      at

      @Anonymousno need

      Reply
    31. Surinder Pal Singh

      at

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

      Reply
    32. Joseph Kurian

      at

      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 🙂

      Reply
    33. dhivyadove

      at

      Vry useful...thank u aarthi

      Reply
    34. Aarthi

      at

      @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.

      Reply
    35. Aarthi

      at

      @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.

      Reply
    36. Joseph

      at

      @AarthiGot it! thanks again, very much appreciated.

      Reply
    37. urmimala ghatak

      at

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

      Reply
    38. renumahesh

      at

      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

      Reply
    39. Anonymous

      at

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

      Reply
    40. Aarthi

      at

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

      Reply
    41. chinnamuru

      at

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

      Reply
    42. Anonymous

      at

      Hi

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

      Reply
    43. Aarthi

      at

      @AnonymousMy 1 cup measures 240 ml

      Reply
    44. sumaya

      at

      Wow.... yummmy.....😍

      Reply
    45. Naveen M

      at

      Yummy tummy super biriyani i try it very nice

      Reply
    46. Shalini

      at

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

      Reply
    47. ramya

      at

      awesome recipe aarthi 🙂 came out well 😀 my husband loved it 😀

      Reply
    48. Thasha Nair

      at

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

      Reply
    49. Aarthi

      at

      @Thasha Nairyes u can use rice cooker

      Reply
    50. Bharat Singh TN

      at

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

      Reply
    51. Bharath Kumar

      at

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

      Reply
    52. nagamani kavitha

      at

      I have tasted thalappakatti biryani already. Your recipe is not proper thalappakatti biryani. In that they will use only jeeraga samba rice only and it will be in light brown colour.

      Reply
    53. Rifath Ali Khan

      at

      Tried your recipe Aarthi,superb is the word

      Reply
    54. revathi sunil

      at

      Hi aarthi,
      Thanks for sharing this recipe.
      I tried last week my husband n my friends family all are like this Biriyani very much.
      This week again my husband ask me to do this Biriyani. Thank u 😊

      Reply
    55. revathi sunil

      at

      Hi aarthi,
      Thanks for sharing this recipe.
      I tried last week my husband n my friends family all are like this Biriyani very much.
      This week again my husband ask me to do this Biriyani. Thank u 😊

      Reply
    56. Praveen Nair

      at

      Hello Aarthi ji .. I tried out the biryani today and it tasted very good.. I added some chicken masala powder and marinated the chicken.. it tasted nice. All in all a wonderful recipe..please keep posting

      Reply
    57. Divya

      at

      Hi Aarthi.. i strted following ur receipes since 2015 wen my son turned 6 months.. u r awesome.. i recommend all the new born moms to try recipe wen their kids turn 6 months. No more store bought junks for kids. And this briyani i tried last sunday. It turned out awesome..And ur periperi chicken is my all my favorite. keep posting. God bless.

      Reply
    58. Harini

      at

      Tried this for dinner today. It was super hit. I can't believe I made such a tasty biriyani. 😀 Thank you so much Aarthi !!

      Reply
    59. Shalini

      at

      Wonderful Recipe!

      Reply
    60. Raji

      at

      Hi aarthi...u have mentioned two cups of basmati rice...can u say app how many grams...that will be easy to measure

      Reply
    61. Rajini

      at

      Hi Aarthi,

      Thanks for the recipe..

      I just tried it today and the taste is great but the rice overcooked following exactly the same procedure.. 🙁
      Any suggestions?

      Reply
    62. Fansta

      at

      Hai Aarthi sis is must that should use coconut milk or water is enough

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    BUY MY COOKBOOK

    MEET THE AUTHOR

    Hi, I'm Aarthi!

    WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    More about me →

    STAY CONNECTED

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Useful Links

    • Dosa
    • Idli
    • Rice Recipes
    • Breakfast
    • Lunch
    • Dinner

    Recent Posts

    • Homemade Tofu Recipe
    • Garam Masala Recipe
    • Galouti Kebab Recipe
    • Gulab Jamun Recipe

    As seen in

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy
    • Advertisers
    • Contact
    • Recipe Index

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    • Facebook
    • Twitter
    • Instagram
    • YouTube

    Copyright © 2021 Yummy Tummy | Technical Partner </> Host My Blog