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! 💃😊 If you have tasted this before you know how flavorful this biryani is! If you haven’t, tasted it before, here is the recipe!!

Instructions

Soak the rice in water for 30 minutes before cooking
Add half a tablespoon of ghee to a pan set on medium heat
Add the masala paste stir fry for approximately 10 minutes

The paste will turn darker and start to look oily
At this point, add the dry masala mix
Mix thoroughly and stir fry for 30 seconds Add the chicken pieces

Coat chicken thoroughly with the spices add salt to taste. I added approximately four teaspoons
Mix well and place the lid on
Let this cook for ~ five minutes

Add half of the mint leaves and half of the coriander leaves
Beat the yogurt until smooth and add it
Mix well and place the lid on

Let this cook for five minutes
The chicken should be cooked through by now
Make sure that the gravy is quite salty, as lots of rice will be added

Drain the water and add the rice
Add the remaining ghee
Mix thoroughly

Measure and add the same amount of water as the rice (3.5 cups)
Add the rest of the mint and coriander leaves (leaving some for garnish)
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

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.
Now turn down the heat completely and cook till the rice is 100% percent done (this will take approximately 8 to 10 minutes)
In case the rice is not totally done, sprinkle some water and cook it a little longer

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’t 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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