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!!
Chicken ...800 g (boneless)
Seeraga Samba Rice...3.5 cups (~500g) soak for 1/2 hr
Mint leaves...1.5 cup
Coriander leaves...1 cup
Plain unsweetened yogurt...4 tbsp.
Wet masala mix
Ginger (chopped)...3x1 inch piece
Green chillies...10-12 (to taste)
Pearl onions (shallots)...~25
Dry masala mix
Cinnamon sticks...5, 2 inch pieces
Bay leaf...2 medium size
Kalpasi (stone flower)...2 inch piece.
Cumin seeds...1 tsp.
Coriander seeds...2 tsp.
Black peppercorns...1 tsp.
Mace (javitri)...1 small piece
Salt...4 tsp. (to taste)
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
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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