Thalapakatti biryani | How to make Thalapakatti biryani

By Jayanthi Padmanabhan  |  12th May 2016  |  
5 from 2 reviews Rate It!
  • Thalapakatti biryani, How to make Thalapakatti biryani
Thalapakatti biryaniby Jayanthi Padmanabhan
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Video for key ingredients

  • Sambhar Powder

About Thalapakatti biryani Recipe

One more biryani crossed out from my biryani bucket list. It tastes much like Thalapakatti’s signature biryani – spicy, heady, aromatic, ghee laden seeraga samba rice biryani. No tomatoes in this biryani. The magic is in the ground spice paste.

Thalapakatti biryani

Ingredients to make Thalapakatti biryani

  • Seeraga Samba rice - 3 and 1/2 cups
  • chicken - 700 gm
  • red chilli powder - 1-2 tbsp
  • salt to taste
  • oil - 1/4 cup
  • ghee - 4 tbsp
  • water as necessary
  • bay leaves/Biryani leaves - 2
  • Black cardamom - 1
  • Marathi moggu - 2 pieces
  • pudina leaves -; 1 cup loosely packed
  • yogurt 1/2 cup
  • turmeric powder - 1/2 tsp
  • salt to taste
  • Shallots/Sambar vengayam- 150 gm peeled (the easiest, fastest way to peel them is to drop them in a bowl of water and let sit for 15 minutes. Then lop off the top and bottom portions and then peel)
  • green chillies 10-12 (stalks removed)
  • cloves - 4
  • Green cardamom - 4
  • cinnamon - 3 inch piece
  • garlic - 1 head peeled
  • ginger - 2 inch piece peeled and chopped roughly

How to make Thalapakatti biryani

  1. Clean chicken well. Pat dry. In a large bowl whisk together turmeric powder, salt and yogurt. Dump the chicken pieces in the yogurt marinade and use your finger to rub the marinade all over the chicken pieces. Refrigerate overnight
  2. Rinse and soak seeraga samba rice for about 20 minutes.
  3. Grind together all ingredients under biryani masala to a fine paste adding only as much water as necessary (starting from shallots to ginger).
  4. Heat a large cooker/flat bottomed vessel. Add the oil and ghee. When the oil and ghee are hot, add the whole spices - bay leaves, Marathi moggu and black cardamom and wait till they turn fragrant.
  5. Pour in the ground masala paste and stir. Cook on medium-low flame, stirring every now and then for about 3 minutes or till it no longer smells raw.
  6. Add the marinated chicken pieces along with the marinade and stir to combine the chicken and the masala. Add red chilli powder and salt and mix well. Cover and cook on low till the oil separates and floats for about 15 minutes.
  7. Drain the soaking liquid and ladle the soaked rice into the chicken masala. Once all the rice is in, pour in the soaking water little at a time, till your index finger inserted into the liquid hits the rice.
  8. The liquid level above the rice should be about an inch. Taste the liquid and adjust seasoning. Mix well.
  9. Use a large flat plate to cover the cooker/biryani vessel. Turn heat to low. Place a large pan of boiling water on top of the plate. Cover the pan of boiling water.
  10. Leave this set-up to work its magic. In about 20 minutes, the aroma will beckon you. Turn off, open, fluff with a fork, cover again, replace the pan of boiling water on top to keep the biryani hot. Serve hot with raita and boiled eggs.

Reviews for Thalapakatti biryani (2)

Trishna Gogoi2 years ago


Tarunima Tripathi2 years ago

sounds like a simple but flavourful biryani dish! will surely try it out :D