Thalapakkatti Chicken Biriyani

Thalapakkatti Chicken Biriyani

Thalapakkatti Chicken Biriyani is a popular chicken biriyani recipe using aromatic spices and seeraga sambar rice from the state of Tamilnadu.

Dindigul thalappakatti biriyani recipe. How to make seepage sambar biriyani. Tamilnadu chicken biriyani recipe. Ambur chicken biriyani recipe.
The size of this rice grain used is very tiny in comparison to the world famous basmati.

The unique cooking procedure and the rice adds a wonderful twist to this style of biriyani.

If you have lived in Chennai and in 1990s there were few restaurants which served for week end eat outs unlike today. They were the famous ponnusamy hotel, thalapatti hotel.

The chicken biriyani from thalapakatti is a distant dream for those living abroad like me. This is a small attempt to relive those memories in our own homes. By no means this is the exact recipe but, definitely makes you bring back those memories.

I have researched andnobiced that there are few ingredients, that make this Thalapakkatti Chicken Biriyani stand apart and I have included it in the recipe. Do follow it to the T.

Many who follow soulsomecooking page on social media have tried it and I gave great feedback.

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

How to eat

This biriyani is so flavorful and can be eaten with plain raita and boiled egg.

Check out other biriyani side dish recipes below,

Egg masala fry

Chicken Kuzhambu with coconut milk

Pepper Chicken Recipe

Hyderabadi Chicken 65

Tandoori Chicken

Ingredients required

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 :

  • 2 large coins ginger (1 cm thick)
  • 10-12 Garlic pods
  • 6-7 Green chillies
  • 3 inch sticks Cinnamon stick
  • 6-7 no.s Cloves
  • 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
  • Cumin powder – 1 tsp 
  • 1 tsp Fennel powder
  • 1 tsp Black pepper powder

Prep work before you begin

Clean the chicken pieces

wash and soak the seepage samba rice for 30 minutes.

Keep “To grind” ingredients ready.

Vegetarian Version

The same recipe can be used to make a vegetarian version using mixed vegetables such as carrots, beans, potatoes and peas. Just ensure you time it enough to cook the vegtabables. As the chicken used in the recipe takes longer to cook, vegetables need not be cooked for too long.

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How to make Dindigul Thalappakatti style chicken biriyani

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

  • 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.

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

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

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

Thalapakatti 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

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