Thalapakatti Chicken Biryani/Dindigul Thalapakatti Chicken Biryani

How to make Dindigul Thalapakatti Chicken Biryani

Thalapakatti Chicken Biryani is a very aromatic one-pot biryani and so easy to make!

Dindigul Thalapakatti Chicken Biryani

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:6 servings

Description

Thalapakatti style Chicken Biryani is an extremely popular biryani that originated from the Dindigul region in the Indian State of Tamil Nadu. I have finally nailed the taste of this Biryani! ūüíÉūüėä If you have tasted this before you know how flavorful this biryani is! If you haven‚Äôt, tasted it before, here is the recipe!!

Ingredients

  • Wet masala mix

  • Dry masala mix

Instructions

  1. Soak the rice in water for 30 minutes before cooking
  2. Add half a tablespoon of ghee to a pan set on medium heat
  3. Add the masala paste stir fry for approximately 10 minutes
  4. The paste will turn darker and start to look oily
  5. At this point, add the dry masala mix
  6. Mix thoroughly and stir fry for 30 seconds Add the chicken pieces
  7. Coat chicken thoroughly with the spices add salt to taste. I added approximately four teaspoons
  8. Mix well and place the lid on
  9. Let this cook for ~ five minutes
  10. Add half of the mint leaves and half of the coriander leaves
  11. Beat the yogurt until smooth and add it
  12. Mix well and place the lid on
  13. Let this cook for five minutes
  14. The chicken should be cooked through by now
  15. Make sure that the gravy is quite salty, as lots of rice will be added
  16. Drain the water and add the rice
  17. Add the remaining ghee
  18. Mix thoroughly
  19. Measure and add the same amount of water as the rice (3.5 cups)
  20. Add the rest of the mint and coriander leaves (leaving some for garnish)
  21. 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
  22. 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.
  23. Now turn down the heat completely and cook till the rice is 100% percent done (this will take approximately 8 to 10 minutes)
  24. In case the rice is not totally done, sprinkle some water and cook it a little longer
  25. Garnish with the leftover mint and coriander leaves

Notes

  • 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‚Äôt 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
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