Dindigul Thalappakatti Biryani Recipe with step by step pictures. This is made with Basmati Rice or Jeera Chamba Rice and Chicken.
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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.
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
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
- Marinate chicken with the given ingredients for 10 mins, You can leave it in the fridge overnight.
- Grind the ingredients given for the biryani 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 biryani with 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 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.
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Dindigul Thalappakatti Biryani Recipe | Dindigul Thalapakattu Chicken Biryani (Biriyani) Recipe
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
Dindigul Thalappakatti Biryani Recipe step by step pictures
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Srikitchen
may i know which brand basmathi rice u used? it looks perfect!
SINDOORI
oh this biriyani makes my mouth watery !!!!! wish you success and continue doing this great job 🙂 🙂
Shobana Vijay
Superb aathi.Pass that plate to me dear.
Regards
Shobas Delight
Sakunthala
அருமை... பிரியாணி பார்க்கும்போதே சாப்பிட வேண்டும் என்று தோன்றுகின்றது. உங்கள் அனைத்து பதிவுகளும் மிகவும் அருமை. வாழ்த்துகள்.
fxsunny
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?
roshni.m.s
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...
fxsunny
Don't we need 4.cups of water, for 2 cups of rice? Thanks for sharing!
Priya Suresh
Briyani,the word itself makes me drool, wat a tempting one pot meal.
Unknown
சூப்பர் - வர்ற தீவாளிக்கு திண்டுகல் பிரியாணி போடுற போறோம்
Aarthi
@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
Coral crue
superb, i will try!
Anonymous
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...
Anonymous
Tried your recipe and it turned great ehanks
Sowmya
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.
Anonymous
wow recipe.. gonna try next week..no need to add tomatoes huh ?
Aarthi
@AnonymousNo you dont have to add tomatoes
Anonymous
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 ...
subitha
Came out well aarthi.. 🙂 the taste was authentic.. 🙂
chithra siva
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..
Anonymous
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
Anonymous
I tried this with jeera samba rice.it is very good receipe
Aarthi
@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.
Anonymous
semmaya irunthathu arthi . thank u 4 sharing this info .
sasi
I tried this today and it came our very well
Anonymous
for the first whistle the flame should be in low ,medium or high..do mention dat pls
Aarthi
@AnonymousFor the first whistle it should be on high
Xavier Amalraj
Yester day we made with your Idea Great Thank You....
Xavier Amalraj
We made it with your Idea Thank U.
Anonymous
Hi
Sorry to say this,u never taste dindigul thalapakatti briyani then how come u say this is dindigul thalapakatti briyani
Anonymous
Is it not necessary to add tomato for more taste
Aarthi
@Anonymousno need
Surinder Pal Singh
I made this last night. Came out very good. Sorry no pics - was not given time to take a pic.
Too good.
Joseph Kurian
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 🙂
dhivyadove
Vry useful...thank u aarthi
Aarthi
@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.
Aarthi
@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.
Joseph
@AarthiGot it! thanks again, very much appreciated.
urmimala ghatak
Turned out great! Thanks! Have tried several of your other recipes too...and they''ve all been good! Look forward to trying many more 🙂
renumahesh
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
Anonymous
Hi, can I use carnation evaporated milk instead of coconut milk? Thank you
Aarthi
@Anonymousu can use..but coconut milk gives the flavour.
chinnamuru
I tried this it is came out very well thanks for sharing
Anonymous
Hi
Can someone tell how many ml a cup has. 160 ml makes a cup according to some measurements.
Aarthi
@AnonymousMy 1 cup measures 240 ml
sumaya
Wow.... yummmy.....😍
Naveen M
Yummy tummy super biriyani i try it very nice
Shalini
Wow yummy briyani...I tried it today and it turned out very well...am big fan of ur receipes...
ramya
awesome recipe aarthi 🙂 came out well 😀 my husband loved it 😀
Thasha Nair
Hello 😊 , can I transfer the rice into a rice cooker instead of pressure cooker and will it bring any changes ?
Aarthi
@Thasha Nairyes u can use rice cooker
Bharat Singh TN
Thank you... very good recipe... I prepared it today... Everyone liked it...
Bharath Kumar
I tried with the same instruction... Very good result... Thanks for ur wonderful guidance
nagamani kavitha
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.
Rifath Ali Khan
Tried your recipe Aarthi,superb is the word
revathi sunil
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 😊
revathi sunil
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 😊
Praveen Nair
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
Divya
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.
Harini
Tried this for dinner today. It was super hit. I can't believe I made such a tasty biriyani. 😀 Thank you so much Aarthi !!
Shalini
Wonderful Recipe!
Raji
Hi aarthi...u have mentioned two cups of basmati rice...can u say app how many grams...that will be easy to measure
Rajini
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?
Fansta
Hai Aarthi sis is must that should use coconut milk or water is enough