Go Back

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

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!