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Dindigul ThalappakattiThalappakattu Chicken Biryani
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Dindigul Thalappakattu/Thalappakatti Chicken Biryani • A very famous flavourful biryani from Dindigul,Tamil Nadu. This biryani roots back its origin from a chain of restaurant with the same name. Thalappakatti Biriyani Hotel's founder always wore a turban called THALAPA which became synonymous with his brand eventually earning him a name “Thalappakatti Naidu”. This Biriyani is prepared using Seeraga samba rice the biryani masala is a blend of several varities of whole garam masalas the Indian shallots/small pearl onions. • Detailed Recipe video: • • Dindigul Thalappakatti/Thalappakattu ... • Short video: • / 206483198088468 • Step 1: Soak Rice • Ingredients: • 1 cup jeerige/Seeraga/jeera samba rice • 2 or 3 cups water for soaking. • Method: • Soak the rice in water for 20 minutes. • Step 2: Chicken Marination: • Ingredients: • ½ kg bone in chicken • ½ tsp salt • ½ tsp ginger garlic paste • ¼ tsp turmeric • ½ tsp kashmiri red chilli powder • Method: • Marinate chicken with all the above ingredients for 30 minutes. • Step 3: Thalappakatti Biriyani powder: • 2 tsp Coriander seeds • ½ tsp jeera • ½ tsp peppercorns • ½ tsp saunf/fennel • 8 cashews • 3-4 stone flower • 1 mace • 1 whole star anise • 5-6 ½ inch cinnamon sticks • 4 cardamom • 8-10 cloves • Small piece Nutmeg • 1 big bayleaf • Method: • Grind the above to a fine powder. • Step 4: Thalappakatti masala/onion paste. • Ingredients: • ¾ cup shallots/pearl onions • ¼ cup garlic • ⅛ cup ginger • 4 green chillies (increase or decrease according to your spice tolerance) • Method; • Grind it into a coarse paste without water. • • Step 5:Biryani preparation : • Ingredients: • 2 tsp oil • 3 tsp ghee • ½ cup pudina/mint(finely chopped) • ½ cup coriander leaves (finely chopped) • ½ cup whisked curd • 1 tsp red chilli powder • ½ tsp turmeric • 2 cups water(for 1 cup rice) • Lemon half • 2 tsp ghee • 1.5 tsp salt(approx) • Method: • 1.In a large pot, add oil,ghee,saute the onion paste until raw smell goes. It takes about 7-8 mins. • 2.Then add mint coriander leaves,biryani powder saute. • 3.Add whisked curd on low flame.Then red chilli powder turmeric. • 4.Add the marinated chicken and fry for 1 minute. Add 1 cup water cook the chicken until half done. • 5.Then add the soaked drained rice,lemon juice,remaining 1 cup water,adjust salt. • Step 6: Dum for biryani: • 1. Place a tawa on the stove. Then place the cooking pot on top of the tawa. • 2.Cover with a lid place a heavy weight on top. I have placed a water filled saucepan. • Cook on low flame for 20 minutes without opening! • Fluff up the rice once done. Can add 2 tsp ghee at the last. • Note: • Make sure steam doesn't escape from the corners of the lid. Use a flat lid which completely seals the pot. In case,the steam escapes,there are chances of burnt rice at the bottom undercooking of the rice on top. • Rice grains tend to be separated ONLY if the DUM process is correctly done!! • Else they become sticky. The rice to water ratio that i have used gives perfect non sticky rice grains. • • #thalappakattibiryani #dindigulthalappakatti #dindigulbiryani #tamilnaducuisine #tamilnadubiryani #dindigul #foodphotography #foodblogger #bangalorefoodie #yumcyclopedia #indianfood #southindianrecipes #biryanirecipe #chickenbiryani #foodphotography #foodporn #biryanilover #thalappakattubiryani #thalapa #cookpadindia #cookpad_in #yesindia #foodart #ndtv_food #yesindiafoods #yesindia #reels #reelsinstagram #foodstyling #hautescuisines • • Follow me on : • Facebook • / yumcyclopediacookbook • Instagram: • https://instagram.com/yumcyclopedia?u... • Youtube subscribe for more: • / @yumcyclopedia • Music: https://www.bensound.com
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