Thalapakatti Chicken Biryani Recipe | South Indian
Thalapakatti Chicken Biryani Recipe - This biryani is from a chain of restaurant with the same name. It is called "Thalappakatti".
For the Masala
- 7 Green Chilies
- 4 small two inch cinnamon sticks
- 7 cardamom
- 4 cloves
- 50 grams ginger
- 500 ml Seeraga Samba Rice / Basmati Rice
- 750 grams Chicken with bone
- 1.5 cup Meat
- 1 cup rice
- 25 grams Ghee
- 75 grams Oil
- 50 grams crushed Garlic
- 50 grams crushed shallots small onions
- 1/2 tbsp Red Chili Powder
- 1/2 cup curd
- 11/2 teaspoon salt
- 1 hand full Mint Leaves
- 2 hand full Coriander Leaves
- Juice of half a lime
How to cook the recipe
- Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside. Crush the shallots in a mixie without adding any water. Set aside.
- Grind all the masala ingredients to a very fine smooth paste. Add few teaspoons of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.
- Soak the rice in water now. The rice needs to soak for half an hour.
- Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 15 minutes until the oil separates from the mixture.
- Add in the chicken. Add in the chili powder. The ratio of rice to chicken should be 1 cup rice to 1.5 cup meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.
- Add in the yogurt/curd. Cook with the lid open for 5 minutes.
- Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
- We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
- Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.
- Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lime juice.
- Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10-15 minutes on very low flame.
- After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid.
- Serve Thalapakatti Chicken Biryani Recipe with raita for a hearty weekend meal.