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
To Marinade :
(Marinate for atleast one hour)
- Chicken : 500 gms
- Yogurt : 1 cup
- Red chili Powder : 1/2 tbsp
- 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 :
- Wash and soak the basamati rice for 20 minutes.
- Heat oil and ghee in a pressure cooker and add chopped onions and green chilies.
- Fry the onions till it becomes translucent and add ginger & garlic paste.
- Fry them for 4-5 minutes till the raw smell goes off.
- Now add the marinated chicken, ground masala, red chili powder and salt into it.
- Now fry the above mixture and cook in medium heat for about 15- 20 minutes or till the oil gets separated.
- Finally add the mint leaves and mix it all together.
- If you want you can fry the soaked basmati rice in a wide pan with little ghee. If not skip this step.
- Now add the soaked basmati rice into the pressure cooker and add 1 cup of coconut milk, 6 cups of water.
- Once the mixture comes to a boil close the lid and put the whistle in the pressure cooker.
- And let cook the biryani in medium heat for 15 minutes or till one whistle.
- Remove from heat and after 15 minutes or till the pressure goes off open the pressure cooker.
- Serve it hot with some raitha.
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.