• Nupur Bhattacharya

Thalapakatti chicken biryani/Dindigul thalapakatti chicken biryani/Thalapakatti biryani recipe

Updated: Jan 9

I have finally nailed the taste of Dindigul Thalapakatti style Chicken Biryani! 💃😊 If you have tasted this before you know how flavorful this biryani is! If you haven’t, tasted it before, here is the recipe!!


Yield...5-6 servings

Chicken ...800 g (boneless)

Seeraga Samba Rice...3.5 cups (~500g) soak for 1/2 hr

Ghee...4 tbsp.

Mint leaves...1.5 cup

Coriander leaves...1 cup

Plain unsweetened yogurt...4 tbsp.

Wet masala mix

Garlic cloves...12-15

Ginger (chopped)...3x1 inch piece

Green chillies...10-12 (to taste)

Pearl onions (shallots)...~25

Dry masala mix

Cinnamon sticks...5, 2 inch pieces

Green cardamom...15


Bay leaf...2 medium size


Kalpasi (stone flower)...2 inch piece.

Turmeric...1/2 tsp.

Fennel...1 tsp.

Cumin seeds...1 tsp.

Coriander seeds...2 tsp.

Black peppercorns...1 tsp.

Mace (javitri)...1 small piece

Star Anise...2

Salt...4 tsp. (to taste)

Water....3.5 cups

  • Soak the rice in water for 30 minutes before cooking

  • Seeraga Samba is the rice of choice for this Biriyani. The grains are much smaller than Basmati rice (commonly used in Hyderabadi Biriyani). Seeraga Samba rice is unique in that it doesn't turn mushy easily and it readily absorbs flavors of masalas

  • Pearl onion is slightly sweeter than red onion but you can totally use a regular medium-size onion instead

  • Add half a tablespoon of ghee to a pan set on medium heat

  • Add the masala paste stir fry for approximately 10 minutes

  • The paste will turn darker and start to look oily

  • At this point, add the dry masala mix

  • Mix thoroughly and stir fry for 30 seconds Add the chicken pieces

  • Coat chicken thoroughly with the spices add salt to taste. I added approximately four teaspoons

  • Mix well and place the lid on

  • Let this cook for ~ five minutes

  • Add half of the mint leaves and half of the coriander leaves

  • Beat the yogurt until smooth and add it

  • Mix well and place the lid on

  • Let this cook for five minutes

  • The chicken should be cooked through by now

  • Make sure that the gravy is quite salty, as lots of rice will be added

  • Drain the water and add the rice

  • Add the remaining ghee

  • Mix thoroughly

  • Measure and add the same amount of water as the rice (3.5 cups)

  • Add the rest of the mint and coriander leaves (leaving some for garnish)

  • Once the water comes to a boil, place the lid on. Lower the heat slightly and let the rice cook for 15 to 20 minutes

  • When the water is all absorbed give the rice a gentle stir. The rice is 90% cooked by now. You can add more salt if you need to.

  • Now turn down the heat completely and cook till the rice is 100% percent done (this will take approximately 8 to 10 minutes)

  • In case the rice is not totally done, sprinkle some water and cook it a little longer

  • Garnish with the leftover mint and coriander leaves


Hope you enjoyed this recipe! Do let me know!

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