Dindigul Biriyani

Ingredients (53)

• small onion30
• green chilli14
• garlic30
• ginger
• cardamom12
• cinamon2
• cashew nut16
• jathi kai powder/nutmug powder
• cloves14
• star anish2
• medium size bay leaves4
• kalpasi/stone flower0.5
• my trial1
• rice4 cup
• peanut oil15
• ghee3
• mutton 1.125 kg
• coriander0.75 bunch
• mint0.75 bunch
• redchilli powder1
• curd2
• 30 mins soaked seeraga samba rice1 kg
• lemon juice1.5
• small onion25
• green chilli8
• garlic25
• ginger
• cumin seeds0.5 tsp
• fennel seeds0.75 tsp
• pepper seeds0.75 tsp
• coriander seeds1
• cardamom4
• cinamon1
• cashew nut12
• jathi kai powder/nutmug powder
• star anish0.5
• medium size bay leaves1
• kalpasi/stone flower0.25
• another recipe for dindigul thalapakattu biriyani
• chicken700 g
• seeraga samba rice2 cup
• garlic15 clove
• shallots17.5
• cinnamon sticks3
• cardamom3
• cloves3
• mace1
• green chillies7.5
• chilli powder1 tsp
• ginger4
• curd0.5 cup
• mint leaves0.5 cup
• coriander leaves0.5 cup

Method

1. 1

   Wash and soak 2 cups of seeraga samba rice.

2. 2

   Take 15 garlic cloves and 15 to 20 shallots in a blender and make a coarse paste without adding water and set it aside.

3. 3

   Now take a blender again, add 7 to 8 green chillies, 1 mace, 3 small cinnamon sticks, 3 cloves, 3 cardamoms, 4 small ginger pieces and grind it to a smooth paste by adding little water.

4. 4

   Take a pan, add ½ cup oil and 3 tbsp ghee, add both onion paste and garam masala paste and saute in the oil for 8 to 10 minutes to remove the raw smell.

5. 5

   Then add 700 gms chicken pieces, mix and saute well with the masala.

6. 6

   Mix well, cover and cook for 10 to 12 minutes.

7. 7

   Open in between and give it a mix to avoid burning.

8. 8

   After 10 to 12 minutes, add ½ cup curd, ½ mint leaves, ½ coriander leaves and mix well.

9. 9

   Now add 2 cups of water, cover and cook for 8 minutes.

10. 10

    Water starts to boil in 8 minutes, now add washed and soaked rice and mix well.

11. 11

    Cover and cook till the rice absorb all the water.

12. 12

    Once the rice absorbed the water, cover the pan with foil and cook for low flame for 10 minutes.

13. 13

    Now open the pan, fluff the rice slowly without breaking.

14. 14

    Enjoy Thalappakatti Chicken Biryani with raita and Thalappakatti Biryani Gravy.

15. 15

    Thalappakatti Chicken Biryani | தலப்பாகட்டி சிக்கன் பிரியாணி | Chicken Biryani

16. 16

    Thalappakatti biriyani