This distinctively flavored Thalappakatti Chicken Biryani recipe is prepared with Sareega Samba Rice which is a popular variety of short rice in Tamil Nadu. It belongs to the Dindigul region in the state of Tamil Nadu. This Biryani accompanies chicken and freshly ground biryani masala flavors to obtain a beautifully relished dish. This Biryani forms a trail or series of restaurants with a similar name in almost all parts of the state.
The credit for inventing this Biryani goes to Mr. Nagasamy Naidu. He always wore a turban called Thalapa, from which this form earned its name – Thalappakatti. This main course cuisine from Tamil Nadu showcases the exotic part of Tamil Nadu which is interesting and spectacular!
Thalappakatti Chicken Biryani Recipe’s Uniqueness
The Thalappakatti chicken biryani recipe meets the factor of uniqueness as it is prepared in a very different way by not choosing the regular path like other Biryanis. It is amazingly different than everything you have ever had. It blooms with the Dum cooking procedure, and fabulous ingredients such as Dagad Phool, Peppercorn, Sareega Samba Rice, and many more. Thalappakatti Chicken biryani has set its journey towards extreme success and glory where people just went crazy for this.
Just like some things that are unique and stand out, this Chicken Biryani recipe is also something you never forget. Its distinctive taste stands out. And no matter how many times you have had it you still crave for more. Explore the flavors of this dish and come to know the real authentic taste of Tamil Nadu with it. It is cooked in a very different way where the rice is not cooked separately but with the spices and chicken. This gives the rice a characteristic flavor, taste, and texture. When the whole dish simmers in low flame, it oozes its flavor and everything comes together as one whole dish of delight and joy!
Thalappakatti Chicken Biryani Recipe
- 2 cups of Seeraga samba rice
- ½ kg of Chicken
- 3 Bay Leaf
- 4 Cardamom
- 6 Cloves
- 8 black peppercorn
- 1 tsp of Dagad Phool
- ½ tsp of Cumin seeds
- 2 Cinnamon stick
- 2 star anise
- 2 big-sized chopped onions
- 2 inch ginger
- 1 whole garlic
- 2 green chili
- 4 - 5 tbsp of Ghee
- 1 tbsp of cumin seeds
- ½ cup of chopped mint
- ½ cup of chopped Coriander
- 1 tablespoon of turmeric
- 2 tablespoons of red chili powder
- 2 tablespoons of salt
- ¼ cup of Curd
- 1 Lemon
Step 1: Take a small-sized bowl to soak the rice in it. Now wash the rice properly under running water and then soak it in enough water in the bowl for about 20 minutes.
Step 2: Then clean and wash the chicken. Keep it aside for now.
Step 3: Take 2 Bay Leaf, 2 Cardamom, 4 Cloves, 5 black peppercorns, 1 tsp of Dagad Phool, ½ tsp of Cumin seeds, 1 Cinnamon stick, and 1 star anise in the blender and grind them properly to make a fine powder.
Note: Before grinding the whole spices you can dry roast them for just a few seconds or until they release their beautiful aroma on a low flame. This way it will be easy to make a fine powder out of it as they will get rid of all the moisture and also be more fragrant and flavorful.
Step 3: After the whole spices have been ground, take the fine powder out of the blender and keep it in a certain container. Then put chopped onions in the same blender, and grind them into a coarse paste. Keep aside the coarse paste of the chopped onions aside for now.
Step 4: Again, in the blender add ginger and garlic. Then grind it into a thick paste too.
Note: While grinding ginger and garlic, though adding the green chilies is optional but you can still add it to enhance the spicy taste.
Step 5: Take a pan and add 4 – 5 tablespoons of Ghee to it. Heat it on high flame. When the ghee becomes hot, add 1 tablespoon of cumin seeds, 2-3 black peppercorns, 2 cloves, 1 bay leaf, 1 inch cinnamon stick, 2 cardamoms, and 1 star anise to the ghee. Saute it until you get the aromatic scent of all the spices.
Step 6: Then, add 2 tablespoons of chopped mint and 2 tablespoons of cilantro to the above mixture. Saute for a few seconds and then add the ginger-garlic paste (which was already prepared) to the pan. Cook for a while until it changes color and leaves its rawness. Then add the onion paste (which too was already prepared) to the pan. Saute the paste until the raw smell vanishes in a low to medium flame. Saute it properly for about 10-12 minutes. It will be done when you notice the oil separating and the change in color.
Step 7: Now, add the chicken pieces which you kept aside. Also add 1 tablespoon of turmeric, 2 tablespoons of red chili powder, 2 tablespoons of salt, and the ground masala powder that we prepared earlier to the mixture. Then combine everything together and saute for a few minutes.
Step 8: After the chicken gets well coated with all the masalas in the pan, add ¼ cup of curd to it and mix it well. Cook it for about 2 minutes.
Step 9: Then add one cup of water to it and further mix it well on a medium flame. Then put on a lid on the pan to cook well in the spices. The chicken will take around 8 to 10 minutes to get nicely cooked.
Step 10: When the chicken gets cooked, add 3 cups of water to it. Mix it well.
Step 11: Then add 1 lemon juice to the chicken mixture and allow it to boil.
Step 12: Now, the time has finally come to bring the soaked Sareega Samba rice into action. When the chicken ingredient mixture starts to boil, add the soaked rice to it and provide a gentle stir.
Note: Never rush with the stirring. It is the mechanism where all the ingredients and the chicken combines with one another resulting in a fine taste and flavor. So always perform it gently.
Step 13: Cover the pan with a lid and cook for 5 minutes on high flame.
Step 14: Five minutes later open the lid and you will see the rice gets half-cooked with a little amount of water left. So close the pan with the lid again and cook for 15 minutes on a low flame.
Step 15: The rice will get completely cooked after 15 minutes, so you can turn off the flame allowing the biryani to rest for 5 more minutes.
Step 16: Now you can gently stir the rice and your Thalappakatti Biryani is ready to be served and devoured with raita! Garnish it with some chopped coriander and mint leaves.
The Thalappakatti Chicken Biryani Recipe consists of three very important actions- Saute, Stir, and Mix. The goodness of the cooking and it’s resultant taste depends on how accurately you have performed these three crucial operations. So be patient with the saute, gentle with the stir, and proper with the mix. So, create this unique form of Biryani with some fantastic ingredients and flavors.