Learn to make Chicken Biryani Dindigul Thalappakatti Style in a quick and easy method! There is always a strange feeling getting back to things you haven’t been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it’s been almost half a month past and there have been no updates. Though it wasn’t the lack of dishes.
As I have said many times, getting Biryani recipe always excites me no end. A couple of weeks back, when Konda had visited her friend’s birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend’s mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after a couple of days and boy, everybody loved it!
I could easily say this looks exactly like how they serve as Thalappakatti Biryani, the only difference being I didn’t use the Seeraga Samba Rice for the biryani. All Non Vegetarian biriyanis in South use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.
I made this for Sunday lunch and had paired it with Mutton Semi Gravy, Chicken Legs Gravy and X Chicken Fry.
Chicken Biryani Step by Step Pictures
Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking
For boiling chicken
- 3/4 Kg Chicken
- 1/2 tsp Salt
- A pinch Turmeric powder
- 2 tsp Curds
For the Masala Paste
- 7 nos Shallots Pearl Onions
- Mint Leaves handful tightly packed
- Coriander Leaves handful tightly packed
- 3 long Green Chillies
- 3 Cloves
- 2 inch Cinnamon
- 2 Cardamom
- 1 long Bay Leaf
For the Rice
- 3 cups Basmati Rice
- 2 medium Onions approx 1 cup
- 1 big Tomato approx 3/4 cup
- 1 tsp Ginger Garlic paste
- 2 Green Chilies
- 1/2 cup Cooking Oil
- 2.5 cups Coconut Milk thick
- 3 cups Water
- in Salt to taste remember you addedchicken already
- 1 tsp Lemon juice
For boiling chicken
Wash and cut Chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric, and curds. Pressure cook for 2 -3 whistles. Once done, allow the pressure to fall down. Cook the excess water if any.
Wash and soak the rice for 15 minutes. When ready to use, drain the rice over a sieve.
Extract the coconut milk and keep it ready.
For the Rice
In another pressure Cooker, heat oil, add all the wholes spices. Saute for couple of seconds.
Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.
Now add the cooked chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.
Add the drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.
Wait for the pressure to fall, fluff the rice well.
Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.
Remove and finally add the lemon juice.
Serve with Onion Raitha or chicken gravy.
There are a couple of ways of making this biryani. You can par cook the rice and add it at the last stage. Cook both separately and dum the whole process.
Cooking in the pressure cooker was much easier, only cautious thing you have to remember is to add the salt at different stages and adding less water than required for the rice to be separate and grainy.
Always fluff and never mix too much.
Other Chicken Recipes
Other Biryani Recipes