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    Home » Rice Recipes » Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

    Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

    Published: Feb 15, 2013 · Modified: Nov 26, 2020 by Srivalli · 13 Comments

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    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 them. 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 a 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!

    Chicken Biryani Dindigul Thalappakatti Style


    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 the 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.

    If you want, you can serve with Chicken Salna.

    Chicken Biryani

    Recipe

    Print Pin
    4.34 from 3 votes

    Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

    Course Main Dish - Rice
    Cuisine Tamil Nadu
    By Cook Method Pressure Cooker
    Occasion Party, Weekend Special
    By Diet Non Vegetarian
    Dish Type Chicken Dishes
    Author Srivalli

    Ingredients

    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

    Whole Spices

    • 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

    Instructions

    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.

    Prep Work

    • 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 Masala Paste

    • Soak shallots and peel. Grind the shallots along with mint leaves, coriander leaves and green chilies to a smooth paste. Keep it aside.

    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.

    Notes

    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.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!


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    Reader Interactions

    Comments

    1. divya says

      February 15, 2013 at 3:07 pm

      Looks tempting n delicious...

      Reply
    2. notyet100 says

      February 15, 2013 at 3:38 pm

      Biryani looks so delicious,,:)

      Reply
    3. Vijayalakshmi Dharmaraj says

      February 15, 2013 at 4:02 pm

      Very nice dear... happy to see my city recipe here... yes am from dindigul... well made...

      Reply
    4. Priya says

      February 15, 2013 at 7:00 pm

      Wat a visual and virtual feast, prefect for a meat lovers like me.

      Reply
    5. Arthy Suman says

      February 16, 2013 at 1:45 am

      I have already planned to make briyani tomorrow and u r tempting me to have the whole set...i had thalappakatti briyani here in Malaysia but i'm sure nothing can beat the original taste there...well made dear...

      Reply
    6. Helen Prabha says

      February 16, 2013 at 8:47 pm

      Wow...I love all the items...:-)

      Reply
    7. Hamsamalini Chandrasekaran says

      February 17, 2013 at 12:14 pm

      Tantalizing briyani. Awesome presentation. Thanks for sharing the yummy one. Sure to try.

      Reply
    8. Anonymous says

      September 22, 2013 at 5:48 am

      Tried the recipe. Came out really well. Simple and easy cooking.

      Reply
    9. Anonymous says

      May 28, 2015 at 6:39 am

      It came out well.....so yummmy...my daughter likes sooooo much.
      thank you

      Reply
      • Anonymous says

        January 03, 2016 at 7:18 am

        I will tried , madam thang you for thalappakatti

        Reply
    10. Anonymous says

      June 08, 2016 at 6:40 am

      Yummmy

      Reply
    11. jagadeesh says

      July 31, 2016 at 10:15 pm

      Please , if you really dont know the dindugal biriyani style, Dont put some junks biriyani styles.

      Reply
    12. Srivalli says

      August 02, 2016 at 2:47 am

      Jagadeesh Thanks for dropping by. As I have mentioned in the post this recipe was shared by a native who vouches on the recipe, so I don't claim any originality on this. If you know the Dindugal recipe, please do share instead of writing so rude. Thank you

      Reply
    4.34 from 3 votes (3 ratings without comment)

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    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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