Thalappakattu Chicken Biryani. Biryani takes in our sunday lunch menu often. And i try so many different variation in biryani, i dont make biryani the way twice. And couple weeks back when i looked over the internet for chicken.

Thalapakattu Chicken Biryani Recipe is a very famous style of biryani from Dindigul region in the state of Tamil Nadu. And couple weeks back when i looked over the internet. Adapted from Chef Nagendran of Thalapakattu Hotel. You can have Thalappakattu Chicken Biryani using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Thalappakattu Chicken Biryani

It's 500 gms of Seeraga samba rice.
You need 750 grams of Chicken.
It's 25 ml of Ghee.
You need 75 ml of Cooking oil.
Prepare 50 gms of Garlic crushed.
Prepare 50 gms of Shallots crushed.
Prepare 1/2 tsp of Red chilli powder.
It's 1/2 cup of Yoghurt.
It's 1/2 cup of Mint chopped.
It's 1 cup of Coriander chopped.
It's 1/2 of Lemon juice.
Prepare as per taste of Salt.
Prepare for of grind:.
Prepare 5-6 of Green chillies.
It's 3 of Cinnamon small.
You need 3 of Cardamoms.
You need 3 of Cloves.
It's 1/8 th tsp of Nutmeg.
It's 1 of Mace.
You need 50 grams of Ginger chopped.

Thalapakattu Biryani is a popular rice dish in India. This is famous for its spicy taste, rich aroma and strong flavor. Want to know how to prepare dindigul thalapakattu chicken biryani? Check out and give it a try.

Thalappakattu Chicken Biryani step by step

Crush garlic and shallot without water and keep aside. Grind all the masala ingredients into fine smooth paste by adding quarter cup of water. Keep this aside..
Soak rice for half an hour. This recipe can done with basmathi rice also but this particular rice gives nice flavor to this recipe. You can buy this from south indian shop..
Heat ghee and oil in heavy pan add the crushed garlic and shallots. Fry for 30 seconds. Now add the ground masala to this and saute for 10 minutes in medium flame. Be careful the masala should not stick on the bottom..
Now it's time to add chicken with chilli powder. Saute the chicken in the masala coats evenly. Reduce the flame to simmer and cover with lid. Cook 15 minutes until chicken done completely and the oil should separate from the sides. Stir the chicken every 3 minutes in 15 minutes..
Now add yogurt. Cook for 5 minutes with open. Add salt.Add coriander and mint leaves with 2.5 cups of water. Let the gravy boil. Add lime juice..
Add rice and check salt. Close with lid and cook the rice for 5 minutes on medium flame. Open then lid and gently mix from bottom cover and simmer for 10 minutes..
After that open the lid and check whether rice cooked. If it's not done cook another couple of minutes. Switch off and close with lid. Leave it for another 25 minutes.If this process feels so difficult simply do this in rice cooker or pressure cooker. The taste will be same and there is no difference in the taste..
Biryani is ready to serve. You can serve this with raita and chips..

Dindigul Thalapakatti Chicken Biryani without cooker in Thalapakattu Mutton Biryani தலப ப கட ட மட டன ப ர ய ண Briyani in Pressure Cooker. Thalapakattu Biryani is a popular rice dish in India. This is famous for its spicy taste Add coconut milk and allow chicken to cook covered. Once the gravy thickens, add fresh lemon juice, combine well. Thalappakatti is a chain restaurant originally from Dindigul, Tamil Nadu which is famous for it Biryani.