Thalapakattu Chicken Biryani Recipe
Thalapakattu Chicken Biryani Recipe is a classic Chicken Biryani made with mace, black stone flower and more spices with a hint of mint flavour, served with a raita and your Sunday lunch is good to go.
Thalapakattu Chicken Biryani Recipe is a very famous style of biryani from Dindigul region in the state of Tamil Nadu. This biryani is from a chain of restaurant with the same name. It is called "Thalappakatti", which literally means the turban, the person who was founder wore a turban and that's how the biryani gets its name. The biryani is highly flavorful and it is different because of the spice mix that is used to make this biryani.
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It is best made with seeraga samba rice which is a typical rice used for south Indian biryanis.
For Biryani Masala:
- 1 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Fennel seeds (Saunf)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 3 Mace (Javitri)
- 3 Dagad phool (/pathar phool/black stone flower)
- 1 Star anise For the Biryani
- 1/2 kg Chicken , cut into medium sized pieces
- 1 cup Seeraga (Jeeraga) Samba rice
- 1 Onion , chopped
- 3 Green Chillies , slit
- 1 Tomato , chopped
- 1 teaspoon Ginger , grated
- 2 teaspoons Garlic , minced
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Red chilli powder
- 1/4 cup Coriander (Dhania) Leaves , chopped
- 2 tablespoons Mint Leaves (Pudina) , chopped
- 1-1/2 cup Water
- Salt , to taste
- Cooking oil , to cook
How to make Thalapakattu Chicken Biryani Recipe
To begin making Thalapakattu Chicken Biryani Recipe, wash and clean the chicken thoroughly.
Wash and soak the seeraga samba rice in water for a minimum of 30 minutes.
In a mixer-jar, combine the cumin seeds, fennel seeds, cardamom, cloves, cinnamon, mace, black stone slower and star anise blender and powder it coarsely. Set aside.
Heat oil in a pressure cooker on medium flame, add in onions and green chillies. Saute it till the onions are translucent. Add in ginger and garlic paste and saute for a minute.
Add the tomatoes and mix well, now add salt, turmeric, chilli powder, and coriander powder. Mix everything well.
Add the ground biryani masala and mix well. Add the chicken and saute well for 5 to 10 minutes or till the chicken is at least half way done, for about 5-7 minutes.
At this stage, add the rice to the pressure cooker, add one and half cup water. Cover and pressure cook for 2 whistle on high and simmer for 5 minutes.
Open the lid once the pressure has released naturally.
Serve Thalapakattu Chicken Biryani Recipe with Burani Raita Recipe for a hearty weekend meal.
Thalapakattu Chicken Biryani Recipe is part of the Recipe Contest: South Indian Cooking
Hi I’m Priyanjali, a complete foodie and a passionate cook. A microbiologist by profession, a researcher and professor, now a full time stay at home mommy to one and half year old naughty toddler. I’m a Bengali grown up in Chennai, moved to Mumbai after marriage. I’ve had special interest in good food since childhood. It's only after marriage I have started my experiments in the kitchen. I love to bake and cook. My recipes are mostly healthy. I specialize in alternative flour baking, that is, my recipes are without maida and I also don't use refined sugar. Recently I've started blogging at ohsodelishblogwordpress.com to pen down my experiments. I would love to hear back if you try any of my recipes. Happy cooking! Happy baking!