இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Thalapakatti Chicken Biriyani the founder wore the turban, which is called “thalapakkattu” in Tamil that’s why the biryani got its name”Thalapakatti Biriyani”. It is the most popular biryani from Tamil Nadu that originated in Dindigul, hence it is also known as “Dindigul Thalappakatti Biriyani”.  All other biryanis like Hydrabadi biryani, Dum Biryani, Vegetable or Biryani with meat, everything is prepared with Basmati (long-grain) rice. Thalapakatti and Ambur are prepared with Tamilnadu traditional rice variety Seeraga Samba(jeera samba). Which gives a unique taste to the Biryani…   

Notes

• While preparing Thalapakatti style Chicken Biryani, the uniqueness of this biryani taste is seeraga samba rice, If you can’t access seeraga samba (jeera samba), you can replace it with basmati rice, and adjust the water accordingly.
• You can add either broiler chicken or country chicken. If it’s a broiler, add 4oo grams of chicken for 200 grams of rice.
• If it’s country chicken add 300 grams of chicken for 200 grams of Jeera Samba rice.
• Add shallots as onions are not suitable for this Biriyani.
• Add both oil and ghee to get the original taste of Thalapakatti Biriyani.
• You can use either a pressure cooker or a covered pan, simmer the flame while cooking rice.
• If you are using a covered pan, mix it once in a while if required. 

Other varieties – Egg dum biriyani, pressure cooker biriyani, millet biriyani, vegetable biriyani, mushroom biriyani, chicken masala, chicken pakora, chicken gravy, chili chicken, egg curry, egg fried rice, chicken 65

Print

Thalapakatti Chicken Biriyani | Chicken Biriyani | Dindigul Thalapakatti Biriyani Recipe

Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

 

Tamilnadu Traditional chicken biriyani. All other biryanis like Hydrabadi biryani, Dum Biryani, Vegetable, or Biryani with meat, everything is prepared with Basmati (long-grain) rice. Thalapakatti and Ambur are prepared with Tamilnadu traditional rice variety Seeraga Samba(jeera samba). Which gives a unique taste to the Biryani. 

Course: dinner, lunch

Cuisine: Indian

Keyword: biriyani, biriyani recipe, chicken biriyani, thalapakatti biriyani

Author: Sivagami Meganathan

Ingredients

• 1 cup Jeera Samba Rice - 200 grams
• 400 grams Chicken
• 200 grams Shallots
• 2 tsp Cooking Oil
• 3 tsp Ghee
• 2 tsp Chilli Powder (1 tsp plain chilli powder + 1 tsp Coriander powder )
• 1/4 cup Curd
• 1 tsp Lemon Juice
• 1 tsp Turmeric Powder
• Handful of Mint leaves
• A handful of Coriander leaves
• Salt as required

To Grind Masala

• 3 Cloves
• 1 piece Cinnamon stick
• 2 Cardamoms
• 1 Javitri
• 1 piece Ginger
• 4 Garlic Cloves
• 2 Green Chillis

Instructions

1. Rinse and soak 200 grams of Jeera Samba rice for 30 minutes.

2. In a bowl, add 400 grams of chicken, required salt, 1 tsp turmeric powder. Mix well and marinate for 30 minutes.

3. In a mixer jar, add 3 cloves, 1 piece cinnamon, 2 cardamoms, 1 Javitri.

4. Add 1 piece ginger and 4 garlic cloves, 2 green chilis.

5. Grind a coarse paste without adding water.

6. In a pressure cooker or pan, heat 2 tsp of oil and 2 tsp of ghee.

7. Add 200 grams of shallots and saute.

8. Now add ground masala mixture. Cook until raw smell leaves.

9. Add coriander and mint leaves.

10. Add marinated chicken and mix well.

11. Add 1 cup of water and mix.

12. Pressure cook for 2 whistles or cook covered for 15 to 20 minutes.

13. When the chicken is half cooked add 1/4 cup of curd, 1 tsp lemon juice, and required salt.

14. Add 2 tsp Chili powder and mix.

15. Now add the soaked rice.

16. Add 1.5 cups of water.

17. Finally add 1 tsp ghee.

18. Cook covered for 15 to 20 minutes on low flame.

19. Once done, fluff the rice and serve hot.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Method

Step by Step Pictures

1. Rinse and soak 200 grams of Jeera Samba rice for 30 minutes.

   

2. In a bowl, add 400 grams of chicken, required salt, 1 tsp turmeric powder. Mix well and marinate for 30 minutes.

   

   

3. In a mixer jar, add 3 cloves, 1 piece cinnamon, 2 cardamoms, 1 Javitri, 1 piece ginger, and 4 garlic cloves, 2 green chilis.

   

4. Grind a coarse paste without adding water.

   

5. In a pressure cooker or pan, heat 2 tsp of oil and 2 tsp of ghee.

   

6. Add 200 grams of shallots and saute.

   

7. Now add ground masala mixture. Cook until raw smell leaves.

   

8. Add coriander and mint leaves.

   

9. Add marinated chicken and mix well.

   

10. Add 1 cup of water and mix.

    

11. Pressure cook for 2 whistles or cook covered for 15 to 20 minutes.

    

12. When the chicken is half cooked add 1/4 cup of curd, 1 tsp lemon juice, and required salt.

    

13. Add 2 tsp Chili powder and mix.

    

14. Now add the soaked rice.

    

15. Add 1.5 cups of water.

    

16. Finally, add 1 tsp ghee.

    

17. Cook covered for 15 to 20 minutes on low flame.

    

18. Once done, fluff the rice and serve hot.