Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Dindugal Thalappakatti Chicken Biriyani


If you from the Dindugal area in Tamilnadu, this biriyani needs no introduction. If you are in Chennai or visited Chennai you would have noticed a new chain of restaurants too. For those new to this name, here is a little background on Dindugal Thalappakatti biriyani.

The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957 . Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Dindigul. He always wore a turban called THALAPA(a traditional head dress), which over the years became synonymous with his brand and cooking styles, leading him to earn the nick name “Thalappakatti Naidu ” which would eventually became the name of our brand and restaurants.

We had this biriyani on our recent trip to Chennai and were just simply blown away by the incredible mix of flavors and spices cooked to perfection.

I learnt this unique recipe from a friend and I tried it out last night. I just wanted to share this recipe for anyone looking to try a new variety of biriyani. You could also adjust this recipe for mutton or shrimp.

Preparation Time : 90 minutes
Spice level : 3 out of 5
No of servings : 5-6

Ingredients:


To Marinade :

(Marinate for atleast one hour)

  • Chicken : 500 gms
  • Yogurt : 1 cup
  • Red chili Powder : 1/2 tbsp

To Prepare:

  • Onions : 1 1/2 (large)
  • Green chilies : 4-5 (according to your spice level)
  • Ginger & Garlic Paste : 3 tsp
  • Mint leaves : 1 cup
  • Coconut Milk : 1 cup (optional)
  • Red chili powder : 4 tsp (adjust according to your spice level)
  • OIl : 4 tbsp
  • Ghee : 2 tbsp
  • Salt : to taste
  • Basmati Rice : 4 cups

Masala to Grind :

  • Bay leaves : 2
  • Cloves : 5
  • Cinnamon : 3 pieces (small)
  • Cardamom : 5
  • Fennel seeds : 4 tsp
  • Coriander Seeds : 2 tsp
  • Whole Pepper : 1 tsp

Method of Preparation :


  1. Wash and soak the basamati rice for 20 minutes.
  2. Heat oil and ghee in a pressure cooker and add chopped onions and green chilies.
  3. Fry the onions till it becomes translucent and add ginger & garlic paste.
  4. Fry them for 4-5 minutes till the raw smell goes off.
  5. Now add the marinated chicken, ground masala, red chili powder and salt into it.
  6. Now fry the above mixture and cook in medium heat for about 15- 20 minutes or till the oil gets separated.
  7. Finally add the mint leaves and mix it all together.
  8. If you want you can fry the soaked basmati rice in a wide pan with little ghee. If not skip this step.
  9. Now add the soaked basmati rice into the pressure cooker and add 1 cup of coconut milk, 6 cups of water.
  10. Once the mixture comes to a boil close the lid and put the whistle in the pressure cooker.
  11. And let cook the biryani in medium heat for 15 minutes or till one whistle.
  12. Remove from heat and after 15 minutes or till the pressure goes off open the pressure cooker.
  13. Serve it hot with some raitha.

Note:

Few tips when you use a pressure cooker for biriyani. To avoid getting the bottom burnt you can try placing the cooker on a preheated tawa(flat frying pan) and cook it for 15- 20 minutes or until one whistle.

36 Comments

  1. Looks so yummy and spicy.Will try this weekend for sure..Thanks..

  2. Looks so spicy and flavorful… Would love to have it anytime

  3. Looks perfectly cooked…yum biriyani

  4. The biryani is just prefect… Love the spice blend:) Truly a royal feast..
    Reva

  5. Omg, seriously am drooling over that irresistible briynai, wat a popular dish..cant wait to try..

  6. Very delicious. Oh! I feel like having chicken briyani rite now Lovely presentation with yummy picture!

  7. Can’t take my eyes off your briyani rice dear! Soooooo hungry right now ;)

  8. Biriyani looks so tempting…will try it out soon.

  9. Awesome!sure i’ll try this yummy spicy tasty biriyani….

  10. Thanks guys for your lovely comments.

  11. No Tomato?

    • Yes no tomato in this recipe.

  12. I will have to try this. My fiance is from Chennai and he always talks about biriyani. I am American and I am just learning to cook more and more Indian food. It’s quite a cultural mix. I have been posting the recipes I’ve come up with along with the story of our relationship on my blog. If you have a chance, please give me some feedback:http://amorysabor.com/category/food/recipes/

  13. Hi Shriya .. This biryani recipe is just amazing . I am not a very good cook , but I followed your steps and the results were wonderful .

    If I want to make it in larger quantity , can I double up all the ingredients?
    And how much is 1 cup( in grams ) ? ( plz excuse my ignorance )

  14. Hi Shriya,

    i am very interested to try your recipe but I wanted to know how much gram cup size are you refering to? I am assuming that 4 cups should make 500 gms equivalent to chicken ? Am I right, your response please.. Thanks

    • Hi kalpana, use equal ratio of rice and chicken when you make any type of biryani.

      • thanks Shriya!

  15. This Biryani simply dosent makes sense, people from the areas around deep tamil terrain where Raja Raja Chola ruled, never used basmathi rice, When Mugal warrior used to make Biryani, Raja Raja Wanted their army persons to have the best biryani the found Tamil biryani or Ambur biryani which was made out of seeraga samba rice which was the king of biryani recipe. those [eople of mid tamil terrain would never use Basmati rice. this is semi hyd biryani recipe, friends try out biryani of Ottangachatram, Dindigul, Madurai, Rajapalayam, Tanjore and Srivalliputtur, there areas of biryani are so delecious than that of hyd biryani, but little awareness in public.

  16. This was simply superb!!! I made this for my husband who loves biriyani and he loved this! Thank you for a delicious recipe :)

  17. thank u for this recipe, have made it many times now nd my family just loves it!

  18. Lovely recipe!

  19. super tatste, i liked it very much, Thank you sooooooo much Shriya

  20. Hi! Made this for lunch today. There was a whole series of missteps on my part along the way, including doubling the chicken and masala ingredients… But the end result was really good!! My entire family loved it, and even though it was a bit spicier and wetter than I would have normally made it, the biryani turned out very tasty indeed :) So thanks for posting such a good recipe!

  21. Hi – I tried this recipe and it turned out great. 4 tsp chilli powder was too much for my family so I added just 1 1/2 tsp which was also a bit too much, next time I will just add 1 tsp chilli powder altogether – but the biriyani was yummy otherwise!

    • Hi Kumari, Sorry about that. I love spicy birynai’s. But you can always adjust teh spice level as I’ve mentioned in the recipe. If you reduced the green chilies it won’t be that spicy. Hope you like it.

    • Hi Kumari, Sorry about that. I love spicy birynai’s. But you can always adjust the spice level as I’ve mentioned in the recipe. If you reduced the green chilies it won’t be that spicy. Hope you like it.

  22. HI shriya tried yur recipe , came out really well, simply outstanding,
    too good.
    thanks.

  23. you forgot to mention tomatoes?in ur list can I know how much i shld put for 4 cups

    • Hi Shanthi,
      There is no tomatoes in this recipe. When I made this recipe first time I’ve also had the same doubt but without tomato it turned out really tasty.

  24. Hi,
    Chicken used here is boneless or with bones??

  25. Hey ..you can also add Coriander leaves with mint leaves.

  26. It is nice recipe, I would made this in this weekend but by using seeraga samba rice, and I would like to say thanks for the above recipe.

  27. Hi – is the cup used for rice a 8 oz cup or is it the small rice cooker cup? Please let me know. Thanks!

  28. Madam,
    Thalapakatti Biriyani is not made with Basmati Rice. They use Seeraga Samba Rice(Jeera rice).Al-jeera rice has is own Aroma.

  29. Superb recipient ! thank u…..

  30. Today I am eating this briyani

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