Thalappakatti chicken biryani recipe, Tamilnadu Thalappakatti Biryani

Thalappakatti chicken biryani is a unique flavored biryani prepared with popular variety of short grain rice grown in Tamil Nadu called seeraga samba, chicken and spiced with freshly ground biryani masala to give this biryani distinct flavor and color. This Thalappakatti biryani was founded by Mr. Nagasamy Naidu who always wore turban called thalapa and from there the brand earned its name Thalappakatti. I have already shared 2 biryani recipes using seeraga samba rice like these Ambur chicken biryani and Green egg biryani.

I found this recipe few years ago in an youtube channel then started preparing it at home, but the taste matched to the real one, though my version is not authentic one but still lacking few things in it, hence corrected those flaws from one of husband’s friend who learned biryani recipes from one of his close friend and I must say this biryani recipe below tasted very very close to the real one (not authentic) I made this Thalappakatti biryani in a pan in dum method and I have explained in detail about all in the description. Thalappakatti biryani recipe has an important ingredient called dhagad phool/ kalpasi/ stone flower which is a game changer in the biryani so do not attempt this recipe without it as the whole flavor of the biryani will be lost, also use only seeraga samba rice for this biryani as this biryani stands unique with that. So what are you waiting? Weekend is almost there so do follow the recipe with its ingredients as mentioned and you will surely relish a yummy thalappakatti biryani of your version at home. So let’s get to the making!

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Thalappakatti chicken biryani recipe, Tamilnadu Thalappakatti Biryani

2020-05-08 01:48:16

Serves 3

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Ingredients

1. Seeraga samba rice – 2 cups
2. Chicken – 1 lb/ ½ kg
3. Onion – 2 (big sized)
4. Green chili - 2
5. Ginger and garlic paste – 2 tbsp
6. Mint – ½ bunch
7. Cilantro/ Coriander – ½ bunch
8. Red chili powder – 1 tsp
9. Turmeric powder – ¼ tsp
10. Salt – to taste
11. Curd – ¼ cup
12. Lemon – 1
13. Ghee – 4 to 5 tbsp

To grind

1. Bay leaf – 2
2. Cardamom – 2
3. Cloves – 4
4. Peppercorn – ½ tsp
5. Dagad phool – 1 tsp
6. Cumin seeds – ½ tsp
7. Cinnamon stick – 1
8. Star anise– 1

Note

* 1 cup = 235 ml

Instructions

In a bowl wash and soak seeraga samba rice in enough water for 20 minutes. Clean and wash chicken. Keep it aside.
In a blender add all the whole spices snd grind it into fine powder. Prior to grinding you can dry roast it for few seconds in low flame for easy grinding.
In a blender add chopped onion and grind it into corse paste. Keep it aside.
In a pan add ghee, when it hot enough add 2 tbsp chopped mint and cilantro, saute for few seconds then add ground ginger garlic paste, in one side of the pan, then add ground onion paste in the other side of the pan, saute both separately until raw smell is gone. Saute in low to medium flame and this step us the crucial step for taste, color and flavor of the biryani so saute it patiently. This will take about 10 to 12 minutes. After 10 to 12 minutes oil will ooze from the sides, then add the washed chicken pieces, chopped mint , cilantro, turmeric, red chilli powder snd the ground masala powder. Saute well until the chicken is well coated in masala.
When the chicken is well coated in masala add curd and mix well. This should take less than a minute.
Now add 1 cup water and mix well. Allow the chicken to cook well with lid on in medium flame. This should take about 10 minutes.
When the chicken looks cooked check for salt, then add lemon juice. Mix well.
Now add 3 cups water and mix well. Allow the mixture to boil. When the mixture starts to boil add soaked rice and give it a gentle stir. Now cover the pan with lid and place a tawa under the pan cook for 5 minutes in high flame. After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 15 minutes in low flame. After 15 minutes of cooking put off the flame and allow the biryani to rest for 5 more minutes. After 5 minutes fluff the rice gently and serve it hot with raita!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Thalappakatti chicken biryani with step by step images

In a bowl wash and soak seeraga samba rice in enough water for 20 minutes. Clean and wash chicken. Keep it aside.
In a blender add all the whole spices and grind it into fine powder. Prior to grinding you can dry roast it for few seconds in low flame for easy grinding.
In a blender add chopped onion and grind it into corse paste. Keep it aside. In a blender add ginger and garlic and grind it into paste. You can add green chili to while grinding which is optional.
In a pan add ghee, when it hot enough add whole spices when aromatic add 2 tbsp chopped mint and cilantro, saute for few seconds then add ground ginger garlic paste, in one side of the pan, then add ground onion paste in the other side of the pan, saute both separately until raw smell is gone. Saute in low to medium flame and this step us the crucial step for taste, color and flavor of the biryani so saute it patiently. This will take about 10 to 12 minutes.
After 10 to 12 minutes oil will ooze from the sides, then add the washed chicken pieces, chopped mint , cilantro, turmeric, red chilli powder snd the ground masala powder. Saute well until the chicken is well coated in masala.
When the chicken is well coated in masala add curd and mix well. This should take less than a minute.
Now add 1 cup water and mix well. Allow the chicken to cook well with lid on in medium flame. This should take about 10 minutes.
When the chicken looks cooked check for salt, then 3 cups of water. Mix well. Now add lemon juice and mix well. Allow the mixture to boil. I calculated 1 : 2 ratio, (rice:water) I had almost 1 cup water in the pan already so I added only 3 cups of water. Calculate quantity of water accordingly.
When the mixture starts to boil add soaked rice and give it a gentle stir. Now cover the pan with lid and place a tawa under the pan cook for 5 minutes in high flame.
After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 15 minutes in low flame.
After 15 minutes of cooking put off the flame and allow the biryani to rest for 5 more minutes. After 5 minutes fluff the rice gently and serve it hot with raita!