Thalappakatti Biryani Recipe | Startup Cooking

 THALAPPAKATTI CHICKEN BIRYANI

Thalappakatti biryani are the most well known biryani in Tamil Nadu. We can easily get this biryani in Tamil Nadu since they have numerous branches all over the world. Thalappakatti is famous for non-vegetarian dishes, like chicken, mutton and lamb. Here, I made a chicken Thalappakatti Biryani.

The Founder, Nagasamy Naidu, started Thalappakatti restaurant by the name of Anandha Vilas Biryani Hotel in Dindigul in 1957, Tamil Nadu. He always wore turban called thalappa in Tamil, that's the reason people were called him as Thalappakatti naidu. Later it became a brand name for his restaurant. In 2013 the chain won a trademark lawsuit about the use of the word "thalappakatti".

The rice chosen to make the Dindigul Biryani is Seeraga Samba rice, which is also known as 'parakkum sittu'. This rice is grown for a longer duration than other varieties of rice. This variety was chosen by Nagaswamy Naidu himself to make this biryani to stand apart from others. The Samba rice is almost melts in the mouth and absorbs the flavors of the spices.

Seeraga Samba rice is most expensive rice when compared to basmati rice and other normal rice. It is approximately a one third size of a grain of basmati rice. It has unique flavor, aroma and taste when we make as Biryani. 

This chicken biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30-35 minutes.  This Biryani goes well with raita, chicken 65 and any non-veg gravy. Its one of the traditional recipe, which is perfect for special occasions, festivals, pot lucks or any get-together.

       check my collection of Indian rice recipes 

Tips to make perfect thalappakatti biryani

• try to use seeraga samba rice for the original taste and flavor

• use shallots for a traditional taste

• do not use tomato in this recipe

• saute the ground paste well in the oil to remove the raw smell

• I always use rice and water in the equal quantity

Thalappakatti Chicken Biryani is so tasty and flavorful recipe that everyone should try. Follow my step by step photo recipe to prepare Thalappakatti Chicken Biryani. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR THALAPPAKATTI CHICKEN BIRYANI

Coarse      : Main

Cuisine     : South India

Author      : Jayashree Karthik

Prep Time : 10 min

Cook Time : 30 min

Total Time : 40 min

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

• Egg Biryani

• Egg roast

• Nadan Mutta Roast

• Udaitha Muttai Kuzhambu / Egg Drop Curry

Starters

• Chicken 65

• Kerala fried prawn

• Pallipalayam chicken fry

• Mutton chukka

• Andhra style prawn fry

• Kerala mutton roast

• Tawa chicken

• Prawn ghee pepper roast

• Salmon fish fry

• Mutton liver fry

• Pomfret fish fry

• Chilli garlic prawns

INGREDIENTS

• 1 cup seeraga samba rice

For Masala

• 3 cloves

• 3 cinnamon sticks

• 3 cardamom

• 1 small mace

• 1/8 tsp nutmeg

• 5 green chillies

• 3 inch ginger piece

For Biryani

• 2 tbsp ghee

• 3 tbsp oil

• 1/4 cup garlic - crushed

• 1/2 cup shallots - crushed

• 1lb chicken - bone / boneless

• 1/2 tsp red chilli powder

• 1/4 cup curd

• handful of mint leaves

• handful of coriander leaves

• salt - to taste

• 2 cup water

• 2 tbsp lime juice

PROCEDURE

• in the mixer jar, add cinnamon sticks, cloves, mace and cardamom pods, pulse for a second and then add ginger and green chillies

• grind to a rough coarse paste and set aside

• peel the garlic and crush the garlic in the mixie without adding any water and set aside

• peel the small shallots and crush the shallots in a mixie without adding any water and set aside

• soak the seeraga samba rice in water for 30 minutes

• heat ghee and oil in a biryani pot, add ground masala coarse paste and saute for 30 seconds, then add crushed garlic and crushed shallots together

• fry on medium flame for 5-7 minutes or until the oil separates from the mixture

• now add in the chicken and red chilli powder and coat the masalas well. cover the biryani pot with lid and cook the chicken in low flame for 15 - 20 minutes without adding any water. the chicken will cook in its own juices. saute the chicken for every 5 minutes, so that the chicken doesn't stick to the bottom of the pan

• add in the thick curd / yogurt and cook for 5 minutes

• add in chopped mint and coriander leaves and saute for a minute

• now add 2 cup water, salt and mix well

• bring the mixture to rolling boil and once the water starts to boil add soaked seeraga samba rice and mix well

• boil the rice over high flame for 5 minutes (the rice will drink most of the liquid and now the rice cooked almost to 70%)

• now bring the flame to low, cover the biryani pot with aluminum foil and then cover with lid

• cook for 15 minutes and then switch off the flame and then rest the biryani pot for another 15 minutes

• open the biryani pot and serve with raitha or empty salna

• Enjoy!

NOTES

• adjust spice level according to your taste
• use only seeraga samba rice for this biryani
• use country chicken with bone for better taste
• don't use ginger garlic paste

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

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• Spinach biryani
• Cauliflower biryani

RECIPE FOR THALAPPAKATTI CHICKEN BIRYANI

in the mixer jar, add cinnamon stick, cloves, cardamom pods and mace

pulse the spices for a second

add green chilli and ginger

grind to a coarse paste

heat ghee and oil in the biryani pot

add the ground coarse paste

saute well for 30 seconds to 1 minute or until the raw smell goes

add crushed garlic paste

saute for few seconds, you will smell the nice aroma

now add crushed shallot paste

fry on medium flame for 5-7 minutes until the oil separates from the mixture

add cleaned chicken pieces along with red chilli powder

mix well and saute the chicken with the masalas for 10 minutes with lid on

let it cook and do not add water

once the chicken half cooked , add thick yogurt

mix well and cook for another 5 minutes

now add chopped mint and coriander leaves

saute this mixture for another 2 minutes

add 2 cup water and enough salt

mix well and bring this mixture to boil

once the water starts to rolling boil and add soaked rice

mix well and cook the rice on high flame until the rice drinks 70% of the liquid

then reduce the flame to very low and cover the pot with aluminium foil and close with lid

cook on low flame for 15 minutes and then switch off the flame

then open the biryani pot after 15 minutes

serve hot with onion raitha