Thalappakatti Chicken Biriyani

Dindigul thalappakatti biriyani recipe. How to make seepage sambar biriyani. Tamilnadu chicken biriyani recipe. Ambur chicken biriyani recipe.

Thalappakatti Chicken Biriyani

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course brunch, dinner, Lunch, Main Course
Cuisine Indian, South Indian

Equipment

  • Pressure cooker

Ingredients
  

  • 2 cups Seeraga samba rice
  • 3.75 cups water
  • 650 Gms Chicken
  • 4 tbsp Yoghurt
  • Salt (to taste)
  • 10-12 tbsp Oil
  • 1 juice of Lemon
  • 2 tbsp Ghee

To grind :

  • 10-12 Garlic pods
  • 2 large coins ginger (1 cm thick)
  • 6-7 Green chillies
  • 6-7 no.s Cloves
  • 3 inch sticks Cinnamon stick
  • 1/2 tsp Nutmeg
  • 2-3 strands Mace
  • 4-5 no.s Cardamom
  • 1 pinch Stone flower
  • 2 no.s Onions (Medium sized)
  • 1 handful Corriander leaves
  • 1/2 hand ful Mint leaves

Spice powders :

  • 1 tsp Red chilli powder
  • 2 tsp Corriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Fennel powder
  • 1 tsp Black pepper powder

Instructions
 

  • Take clean blender and add the following ingredients to it and blend to a smooth paste - Ginger, garlic, green chillies, cinnamon stick, cloves, cardamom, stone flower, nutmeg, mace, 1/2 onion, coriander and mint leaves.
  • Transfer the ground paste to a bowl and use the same blender to blend the remainder onion (1 and 1/2 onions).
  • Wash and soak the seeraga samba rice a few times and soak in 3.75 cups for 30 minutes.
  • Heat a pressure pan, add oil and ghee once hot add the ground ginger garlic and spices paste. Sautee in the oil for a good 2-3 minutes until the masalas cook off in the oil.
  • Next add in the ground onion paste. Cook for 5 -10 minutes until the onions are cooked well and is slightly browned.
  • Add in the spice powders, red chilli powder, corriander powder, turmeric powder, cumin powder, fennel seed powder, pepper powder, salt and yoghurt and cook until the oils are separated.
  • Add the the cleaned chicken pieces and fold it into the prepared masala paste. Cover and cook for about 20-25 minutes, until the chicken is 90 percent cooked and oil is separated. Stir in between to avoid burning.
  • Measure and add water about 3.75 cups (use the water in which the seepage samba rice was soaked), check salt, add in lime/ lemon juice and cover and bring to a boil.
  • Add the soaked seeraga samba rice cover and pressure cook for 1 whistle on medium flame and then keep flame on low to medium and simmer for 20 minutes.
  • Turn off the flame after 20 minutes and open the pressure cooker once pressure is released fully.
  • Genly fluff it using a ladle without breaking rice or chicken, serve with raita and boiled egg.
Keyword biriyani, Biriyani recipes, Thalappakatti