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 has 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. 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 couple of days and boy, everybody loved it!
I could easily say this looks exactly like how they serve as
Thalappakatti Biryani, only difference being I didn't use the Seeraga
Samba Rice for the biryani. All Non Veg 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
I made this during 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
For boiling chicken
Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp
Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall
For the Masala Paste
Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies - 3 long
Cloves - 3
Bay Leaf - 1 long
For the Rice
Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp
How to make the chicken biryani
Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.
Extract the coconut milk and keep it ready.
In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.
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 drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.
Add 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 and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.
Remove and finally add the lemon juice.
Serve with Onion Raitha or chicken gravy.
There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.
Cooking in pressure cooker was much easier, only cautious thing you have to remember is 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