DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) | How to make DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)

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BySaranya Manickam
Created on 28th May 2017
  • DINDIGUL  THALAPAKATTI  CHICKEN BRIYANI ( IN COOKER), How to make DINDIGUL  THALAPAKATTI  CHICKEN BRIYANI ( IN COOKER)
DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)by Saranya Manickam
  • DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) | How to make DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) (2 likes)

  • 0 reviews
    Rate It!
  • By Saranya Manickam
    Created on 28th May 2017

About DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)

Dindigul is not only famous for its locks but also for its Thalapakatti restaurant Biryani.Tradiaitonal thalapakatti briyani is made in open pot but we can make them easily in cooker in your home too.Recipe is below,

DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER), a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Saranya Manickam. DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) is a dish which demands no explanations, it's a whole world of flavour in itself. DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) by Saranya Manickam is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER).

  • Prep Time5Hours
  • Cook Time60mins
  • Serves4People
DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)

Ingredients to make DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)

  • Chicken pcs – ¾ kg.
  • Zeera Samba rice – 3 cups.
  • Ghee – 3 tsp
  • Onions – 2 medium sized
  • Green chillies – 4 to 5 nos.
  • Ginger garlic paste – 2 1/2 tsp
  • Chilli powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Coriander leaves – a bunch
  • Mint leaves / Pudhina - a bunch.
  • Curd – 1 cup
  • Salt – as required.
  • Oil – 5 to 6 tsp
  • Lemon – ½ no.
  • FOR MASALA POWDER :
  • Cinnamon 1” pc – 4 nos.
  • Cloves – 10 pcs.
  • Star anise – 2 nos.
  • Annachi mokku – 3 pcs.
  • Black stone flower – 1 tsp
  • Cardamon – 2 nos
  • Fennel seeds / Sombu – 2 tsp.
  • Bay leaf – 3 leaves
  • Nutmeg - ¼ portion.

How to make DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)

  1. Marinate the chicken pieces with curd , 1 tsp salt , 1 tsp chilli powder , ½ tsp turmeric powder and let it rest for 4 to 5 hours.
  2. Grind the masala ingredients to fine powder.
  3. Wash and rinse the zeera samba rice and soak it in water for 30 mins.then drain the water and keep the rice aside.
  4. Chop the onions , slit green chillies and chop the coriander leaves and mint leaves.
  5. In a pan add oil ,1 tsp of ghee and when oil gets heated add green chillies and onions and fry till golden brown , when done add ginger garlic paste and saute till the raw smell of ginger garlic leaves the pan.
  6. Now add the ground masala powder along with ½ tsp turmeric powder and 1 tsp of chilli powder and saute for 2 mins.
  7. Now add the marinated chicken and fry till the masala coats with the chicken ,add little water if required and close the pan and cook for 15 to 20 mins.
  8. Now transfer the chicken masala to the cooker ( if there is lot of water in gravy then take the water in a cup and add the chicken alone ,we can use that chicken water along with rice, this is done to ensure we are adding the right amou
  9. In the same pan add 1 tsp of ghee and add the drained rice and fry till the rice coats with ghee well and aroma starts coming from rice.
  10. Now transfer the rice to cooker , add the coriander leaves , mint leaves ,add 4 ½ cup water (including chicken stock water if any) ,salt and close the pan and boil for one whistle
  11. Switch off the cooker after one whistle and leave undisturbed for 20 mins.
  12. After 20 mins open the cooker ,add 1 tsp of ghee and squeeze the lemon juice and mix well.
  13. Let the briyani rest for 10 more mins as the taste to blend with each other and then serve.
  14. Serve with raita or Chicken gravy of your choice , I served chicken kuzambu.
My Tip: 1) The Secret behind the thalapakatti briyani is the zeerasamba rice so pls use zeera samba rice. 2) If you like you can add a tsp of briyani masala powder also during cooking of chicken. 3) One whistle is enough so don’t over cook. 4) After cooking transfer the briyani to a wide vessel and then add lemon and ghee so that you will get unmushy briyani. 5) Give enough time for processing don’t rush ... you will get amazing briyani.

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