Food guide with easy recipes

Thalapakattu Chicken Biryani

Thalapakattu Chicken  Biryani
Thalapakattu Biryani2

 Thalapakattu Biryani, such a flavourful biryani which i ever had.. Thalapakatti and Thalapakattu are different varieties, Thalapakatti is the famous preparation of Dindugal, where they prepare biryani with Jeera samba Rice, and with fresh masa’s and spices..

Thalapakattu Biryani is one of the restaurants we found in chennai, here they prepare biryani with basmathi rice.. and with some variations.. here i tried this recipe with my style.. using the same ingredients.. i just change some methods to my convenience, but the taste had no change in it.. Like hyderabadhi, Mughal preparation, Thalapakattu Biryani had a special way of method.. every time i love to prepare biryani in different method, This time i got the special Thalapakattu Biryani preparation.. This was awesome, wait wait, i have to tell from where i got this recipe.. i got this special recipe from a magazine, And also i prepare this biryani with our garden harvested mint leaves and tomatoes.. so the taste was really great, and the flavours in it was awesome.. Try and let me know how it turned for you.. Don’t forget to subscribe the page, and don’t miss a single post..

Thalapakattu Biryani1

Thalapakattu Biryani

Recipe Cuisine:Indian  |  Recipe Category: Biryani/Rice Bowl
Prep Time: 3-4 hours    |  Cook time: 45 mins    |  Serves: 3-4 plates

Ingredients

Basmathi Rice 250 gms
Chicken 500 gms
Oil/Ghee 1/4 cup
Onion 150 gms
Tomato 200 gms
Salt as needed
Mint Leaves 1 cup chopped
Coriander Leaves 1 cup chopped
Ginger 3-4 pieces
Garlic 10-12 pods
Green Chilli 3-4 nos

Whole Spices


Cinnamon 1 inch
Cardamon 4 nos
Cloves 2 nos
Bay Leaf 1 leaf
Star Anise 1 nos
Kasa Kasa 1 tsp
Fennel Seeds 1/2 tsp
Jeera 1/2 tsp

Spice Powder

Red Chillie Powder 2 tsp
Coriander Powder 2 tsp
Chicken Masala 1 1/2 tsp
Garam Masala 1/2 tsp
Turmeric Powder 1/4 tsp

 Method

 1.Wash and clean the chicken pieces, Add Turmeric powder, salt, mix them well and marinate this for 30-45 mins

Screen Shot 2015 01 15 at 1 05 30 pm
2.  Take all the whole spices and dry roast them in a pan, make them cool and powder the masala and set aside.. 
Screen Shot 2015 01 15 at 1 05 59 pm
 3. Take the chicken and add all the spice powders in it, mix them well and again marinate this for 2 hours..
Screen Shot 2015 01 15 at 1 06 21 pm
  4. Peel the Garlic and Ginger, Grind the Ginger and Garlic with a chilli, mine was ripped green chilli, it looks red in color..
Screen Shot 2015 01 15 at 1 06 35 pm
 5. Wash and clean the coriander leaves, mint leaves, chop them an get ready.. i got fresh mint leaves form my small kitchen garden..
Screen Shot 2015 01 15 at 1 07 00 pm
 6. Chop the tomatoes and slice out the onions and set aside..
Screen Shot 2015 01 15 at 1 07 48 pm
 7. Heat a pan with ghee/oil, i used my pressure pan, to avoid splashing out.. Fry the sliced onions till they turn pink color, Add in the Grinded Ginger Garlic and chilli paste.. 
Screen Shot 2015 01 15 at 1 08 06 pm 
  8. Add in the powdered spices and fry this for few mins, then add in the chopped tomatoes, cover this with a lid and cook it for 8- 10 mins, stir well in the mid..
Screen Shot 2015 01 15 at 1 08 22 pm
 9. Cook till the tomatoes get mushed well and separates oil on top, now add in the marinated chicken and add in green chillies.
Screen Shot 2015 01 15 at 1 08 41 pm
 10. Add a handful of mint and coriander leaves to it Cook the chicken for 10- 15mins in medium flame till the masala’s get blend…. wash and soak the basmati rice for 1o mins, Drain out the water and fry this lightly in a pan..
Screen Shot 2015 01 15 at 1 08 59 pm
 11. Now Transfer the Chicken masala to the Electric cooker, Add in the Fried rice to the electric cooker.. 
Screen Shot 2015 01 15 at 1 09 13 pm
 12. Add in the Water, i used 1:2.5 ratio of water, i.e., for 1 cup rice i use 2.5 cups of water.. add int he mint and coriander leaves, check the salt, cover and cook them.. once done fluff up with a forks..
Screen Shot 2015 01 15 at 1 09 38 pm
Notes
    • Fresh masala, fresh grinded ginger garlic paste enhance more taste..
    • Preparing the tomato masala is the main part, if you prepare less masala then the biryani taste will bland.. ‘if the masala is much then the biryani taste will be like tomato bath.. so careful with measurements.. ‘
    • If you don’t have electric cooker then use your normal cooker, keep the biryani for 2-3 whistles..

Thalapakattu Biryani3

Thalapakattu Biryani4

Thalapakattu Biryani5

 “Thalapakattu Biryani”

Get the Updates Straight To your inbox, Subscribe NowTongue

Enter your email address:

Delivered by FeedBurner

 


5 thoughts on “Thalapakattu Chicken Biryani”

Leave a Reply

Your email address will not be published. Required fields are marked *