A well-known biryani recipe from Tamil Nadu’s Dindigul region is Thalapakattu Chicken Biryani recipe, which is from the same-named restaurant franchise.
The word “Thalappakatti” literally translates to “the turban,” as the originator donned one while creating the dish. This is how the biryani got its name. The spice mixture used to prepare this biryani gives it a unique flavor. The biryani is quite tasty.
Ingredients required for Thalapakattu Chicken Biryani recipe:
- One teaspoon of Jeera (cumin) seeds
- Two teaspoons of salted fennel seeds
- 3 pods or seeds of cardamom (Elaichi)
- Three Laungs
- Dalchini, a 1-inch cinnamon stick
- Three Mace (Javitri)
- 3 Dagd phool, also known as pathar phool or black stone flower.
- Anise with one star
Regarding the Thalapakattu Chicken Biryani Recipe
- Half a kilogram of medium-sized chicken
- One cup of Samba rice (Jeeraga).
- One chopped onion
- Three slit green chilies
- One sliced tomato
- One teaspoon of grated ginger
- Two teaspoons of minced garlic
- One tablespoon of Dhania (coriander powder)
- One teaspoon of Haldi’s turmeric powder
- One tablespoon of red chili
- 1/4 cup finely chopped coriander (dhania) leaves
- Two teaspoons of finely chopped mint leaves (pudina) • One and a half cups of water
- To taste salt
- Oil for cooking
Let’s cook!
- Thoroughly wash and clean the chicken before making the Thalapakattu Chicken Biryani Recipe.
- Give the seeraga samba rice a thorough wash and soak in water for at least half an hour.
- Place the cardamom, cloves, cinnamon, mace, black stone slower, star anise, cumin, and fennel seeds in a mixer jar. Blend until roughly ground. Put aside.
- Heat the oil over medium heat in a pressure cooker and add the onions and green chilies.
- Cook until the onions become transparent. Add the ginger and garlic paste and cook for one minute.
- After thoroughly mixing the tomatoes, add the salt, coriander powder, turmeric, and chili powder. Stir everything thoroughly.
- Add the ground biryani masala and stir well. Add the chicken and sauté it thoroughly for 5 to 10 minutes, or for 5 to 7 minutes, or until the chicken is at least halfway done.
- At this point, add rice and one and a half cups of water to the pressure cooker.
- Cook 2 whistles under the lid at high temperature and cook for 5 minutes.
- Open the cover when the pressure has been released naturally.
Serve your dish with Raita and salad
Also try: Spinach Biryani Recipe, Nawabi Chicken Biryani Recipe