Thalapakatti Chicken Biryani, In Our Last Vacation we were end the trip with Thalapakatti biryani.. Cant forget the taste of the country style biryani.. after coming back form our vacation, i searched few recipes for thalapakatti biryani, atlast i end with a recipe.. But I’m not satisfied with the Attempt..
Though i shared the recipe here.. This time i saw a recipe in a magazine(Local Magazine), I was like tempted again to try again, and clearly i followed up the instruction by step by step, i didn’t skip any lines from the recipe.. please i suggest you, if try the recipe please don’t skip a single step.. this is a traditional method of making biryani, typical Country style.. i bet you guys if you try this once you can’t stop making this in home.. this recipe calls for complete spices to the proper level..
I served this Biryani with Mutton Chukka, Which is our another traditional recipe.. Virudhu nagar Mutton Chukka, Both Pairs a best combo.. we love to the core and relish a good lunch, and i prepared this utterly delicious biryani, my brother was here.. he loved this to the core.. and what else need more for a home chef.. this is the complete satisfaction.. was very happy as blogger.. and i can’t wait for long to share this authentic recipe with you guys.. hope this post helps a lot.. And by the count this is my 43rd Post in B365..
Thalapakatti Biryani/தலப்பாக்கட்டி பிரியாணி
Recipe Cuisine: Indian | Recipe Category: One pot meal/Biryani
Prep Time: 1 hour | Cook time: 45 mins + 15 mins(Dhum) | Serves: 4
||150 gms (approx 1 cup)
||a hand ful peeled( 2 heads)
||1/4 cup + 3 tsp
||a handful chopped
||a handful chopped
|Red Chilly Powder
Ingredients for Biryani masala
Here is the Peeled Garlic.. you need a generous amount of garlic here, as this is a chicken Biryani, Garlic helps in Digestion..
Grind them in a mixer and keep them aside, i had some whole garlic in the Crushed paste, i used my hand presser to mash them..
Now the Pearl onion, Take them in a same mixer and grind it without adding any water..
Here is the Biryani masala, I mentioned 3-4 chillies in the table, here i took 5 chillies to grind, Adjust the chillies to your hotness, For the Rice measurement these 5 chillies are hard enough for the perfect taste..
Grind the above ingredients by adding some water(don’t add more water, just a little sprinkle some water and grind the paste)
Wash and clean the Chicken, Add the Lemon juice and mix well, Keep aside for 30 mins
Take a heavy Bottomed Vessel, Add the Ghee in it, let them melt..
Add the biryani masala, cook this for 3-5 mins in medium flame, nice aroma will raise..
Once the Biryani masala turned Brown in color, add in the Grounded Onion paste.. Salute them well for about 5-8 mins i medium flame..
See how the Onions turn dark in color.. ow the crushed garlic comes in.. saute them well till the raw smell move wait for 3-4 mins..
Add in the Marinated chicken.. mix them well..
Followed by the Curd..
And Add the Turmeric powder, chilly powder, adjust the salt here, and allow this to cook the chicken by covering pan, keep the flame in medium high..In the mean time wash and soak the rice for 10 mins, set them aside for later use..
Chicken will cook with 10-15 mins.. allow the excess water to dry, you need little moisture in it, just as the amount of 1/2 cup water, ( the masala have some gravy content, also the Chicken will emit some Water, also i add curd here.. make them to reduce the gravy part)
Drain out the rice and Add the Soaked rice to the gravy..
Add Water to it, (i used 1:2 ratio here) i add 2 cups of rice approx out 200 gms, here i added 3.5 cups of water, if the gravy part gets too dry then add 1/2 more cup of water.. and add the Chopped Coriander leaves and mint leaves to the pot..
Bring this to boil, Add salt if needed..
Once the Water get dries, rice will be cooked almost for 3/4 of its part.
Add a generous amount of ghee over the top, mix them well.. make sure to mix from the bottom, to avoid burning part.. cover this with a proper lid, and put the flame to low, keep in the flame for 15-20 mins.. (if you are using your Pressure cooker, then put the lid without whistle, keep it in the flame for 10 mins and switch off the flame, once you switch off he flame put the whistle and keep them in the pressure for 10 mins) all done..
Serve them hot with some raita, here i served with some mutton chukka..
- Dont use Large onion, the perfect taste comes form the pearl onion..
- Make sure while adding water and curd.
- Dont use basmati rice for this rice, aroma from the Jeera rice is another hidden secret behind the real taste .
- if you want to reduce ghee, the add some oil instead of it, but don’t skip the ghee completely, ghee is also a must ingredient for the biryani..
- Biryani masla, cook them well in the fist saute, don’t burn it up..
- while tempering you can add some fennel seeds, jeera seeds, and a bay leaf.. tis is completely optional, i didnt use in this recipe, i use the same tempering ingredients in my second attempt..
- Also i add some pepper corns while grinding the masala in my second attempt..
- Biryani will taste better once it was set after 1-2 hours.