ABOUT DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) RECIPE
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,
Recipe Tags
Non-veg
Medium
Dinner Party
Tamil Nadu
Pressure Cook
Main Dish
Egg Free
Ingredients Serving: 4
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.
Instructions
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.
Grind the masala ingredients to fine powder.
Wash and rinse the zeera samba rice and soak it in water for 30 mins.then drain the water and keep the rice aside.
Chop the onions , slit green chillies and chop the coriander leaves and mint leaves.
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.
Now add the ground masala powder along with ½ tsp turmeric powder and 1 tsp of chilli powder and saute for 2 mins.
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.
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
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.
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
Switch off the cooker after one whistle and leave undisturbed for 20 mins.
After 20 mins open the cooker ,add 1 tsp of ghee and squeeze the lemon juice and mix well.
Let the briyani rest for 10 more mins as the taste to blend with each other and then serve.
Serve with raita or Chicken gravy of your choice , I served chicken kuzambu.
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DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER)
Saranya Manickam
INGREDIENTS
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.
Grind the masala ingredients to fine powder.
Wash and rinse the zeera samba rice and soak it in water for 30 mins.then drain the water and keep the rice aside.
Chop the onions , slit green chillies and chop the coriander leaves and mint leaves.
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.
Now add the ground masala powder along with ½ tsp turmeric powder and 1 tsp of chilli powder and saute for 2 mins.
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.
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
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.
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
Switch off the cooker after one whistle and leave undisturbed for 20 mins.
After 20 mins open the cooker ,add 1 tsp of ghee and squeeze the lemon juice and mix well.
Let the briyani rest for 10 more mins as the taste to blend with each other and then serve.
Serve with raita or Chicken gravy of your choice , I served chicken kuzambu.
INGREDIENTS
SERVING: 4
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.
DINDIGUL THALAPAKATTI CHICKEN BRIYANI ( IN COOKER) - Reviews
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