Thalappakatti Chicken Biryani plays a major role in the Dindigul region of the state of Tamil Nadu. The name originated as Thalappakatti Biryani since the founder wore thalappakattu which means turban. This biryani is highly flavorful and it is quite different from other biryani varieties. The spices used in this biryani gives a unique taste to this dish.
The authentic thalappakatti chicken biryani is made using Seeraga Samba rice. But I have tried using Basmati rice since I had less quantity of seeraga samba rice while making this recipe. You can use the same method that I have instructed here if you are using seeraga samba rice. This biryani goes well with simple onion raitha and pappad.
- Preparation time : 20 mins
- Cooking time : 30 mins
- Total : 50 mins
- Servings : 2 Persons
- Course : Main Course
- Cuisine : Indian
Ingredients for making Thalappakatti Chicken Biryani
For Biryani Masala
- 4 Cardamoms
- 1 Star Anise
- 2 Cinnamon Sticks
- 1 Bay leaf
- 4 to 5 cloves
- 2 Mace
For the Biryani
- 1/2 kg Chicken
- 1 cup Basmati Rice (Preferably Seeraga Samba Rice)
- 8 to 10 Shallots
- 4 Green Chillies
- 1 1/2 tbsp Red Chilli Powder & Coriander Powder
- 1 tsp Cumin Powder & Turmeric Powder
- 1/4 cup Curd
- Half Lemon’s juice
- 2 tbsp Ginger garlic paste
- Few Coriander leaves
- Few Mint leaves
- 3 tbsp Oil (Preferably Groundnut oil)
- 2 tbsp Ghee
- Salt to taste
Preparation steps for making Chicken Biryani
As a first step, prepare masala for the biryani. Add all the biryani masala ingredients mentioned above into the grinding jar. Grind it to the fine powder and keep it aside. Then, add shallots, green chillies and ginger-garlic paste to the jar. Grind it to the thick paste and keep it aside. Add 1 cup of basmati rice to the bowl, wash and soak it for 30 mins so that the rice will become long grains after cooking.
Steps for making Thalappakatti Chicken Biryani
Heat the oil and ghee in the pressure cooker. Add the ground paste to the oil on the low flame since it will splutter over you. Saute the paste until the raw smell of the paste goes off.
Then add ground biryani masala to the paste and saute them on the medium flame until the raw smell goes off. Do not keep it in the high flame as the paste might get stick to the cooker’s bottom.
Next, add the chicken pieces and saute them on a medium flame for few mins. You can sprinkle some salt while sauteing as well.
Then add all the spice powders and saute them until the raw smell of the spices goes off.
Next, add thick curd to the chicken and saute them for few mins on medium flame. Make sure that the curd is sour less in taste. If the curd is sour in taste, then biryani will get a sour tint.
Then add chopped coriander, mint leaves and lemon juice to the chicken. Make sure that lemon juice has no seeds.
After adding all the ingredients, let the chicken cook for few mins. You will see the oil separating from the gravy. Then pour 2 cups of water into the gravy and bring it to boil. Check for salt and add if needed.
Once the water is boiled, add washed rice to it and stir them gently. Do not hard stir the rice since it had soaked in the water for 30 mins.
Then close the cooker and pressure cook the chicken for 1 whistle on the medium flame.
After 1 whistle, turn off the flame and allow the cooker to leave the pressure on its own. After releasing all the pressure, Thalappakatti chicken biryani is ready to serve with onion raitha and pappad.
- Adding curd to the chicken makes the meat tender. So do not try to skip adding curd.
- Authentic Thalappakattu biryani has no tomatoes. If you wish to add tomatoes, then can add one tomato.
- You can use Seeraga Samba rice for getting authentic Dindigul Thalappakkatti Chicken Biryani flavour.
To read my other main dish recipes, click Here