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
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
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
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:
|Take all your ingredients|
|Take chicken in a bowl|
|Add Salt and chilli powder|
|Take the masala ingredients in a mixer|
|Heat ghee and oil in a kadai|
|Add onions and chillies|
|Cook it till light golden|
|Add in ginger garlic paste|
|Add in chilli powder and turmeric|
|Briyani masala powder|
|Mix it up|
|Add in marinated chicked|
|Cover and cook|
|till the chicken is half cooked|
|Transfer it to pressure cooker|
|Add a tsp of ghee|
|Add in soaked drained rice|
|Add rice to the chicken|
|Add in mint and coriander leaves|
|Add in coconut milk|
|Season with salt|
|Bring it to boil|
|Cover and cook|
|Till rice is cooked|
|Serve with riata|