alappakat t i Chicken Bir iyani Recip

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Dindugal Thalappakatti Chicken Biriyani

Posted by shriya on Jun 2, 2011 in Chicken dishes, Featured, Meat & Seafood Entrees,
Rice dishes | 22 comments

If you from the Dindugal area in Tamilnadu, this biriyani needs no introduction. If you are in
Chennai or visited Chennai you would have noticed a new chain of restaurants too. For
those new to this name, here is a little background on Dindugal Thalappakatti biriyani.
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The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957 . More from BlogHe r
Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Turkey Miso Noodle Soup
Dindigul. He always wore a turban called THALAPA(a traditional head dress), Lamb Gyro Recipe
which over the years became synonymous with his brand and cooking styles,
Roasted Poblano, Corn, and
leading him to earn the nick name “Thalappakatti Naidu ” which would eventually Chicken Soup
became the name of our brand and restaurants.

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alappakat t i Chicken Bir iyani Recip
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We had this biriyani on our recent trip to Chennai and were just simply blown away by the
$50!
incredible mix of flavors and spices cooked to perfection.

I learnt this unique recipe from a friend and I tried it out last night. I just wanted to share
this recipe for anyone looking to try a new variety of biriyani. You could also adjust this
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recipe for mutton or shrimp.

Pre parati on Ti me : 90 mi nute s

Spi ce le ve l : 3 out of 5
No of se rvi ngs : 5-6

Ingre di e nts:

DIWALI RECIPES

To Mari nade :

(Mari nate for atle ast one hour)

Chicken : 500 gms

STRECIPE VIDEOS
Yogurt : 1 cup
Red chili Powder : 1/2 tbsp

To Pre pare :

Onions : 1 1/2 (large)

Green chilies : 4-5 (according to your spice level)
Ginger & Garlic Paste : 3 tsp
Mint leaves : 1 cup
Coconut Milk : 1 cup (optional)
Red chili powder : 4 tsp
Mutton Dum Biryani
OIl : 4 tbsp
Ghee : 2 tbsp
Salt : to taste
Basmati Rice : 4 cups RECENTRECIPES

Masala to Gri nd :

Chettinad Mutton Kuzhambhu

Bay leaves : 2
Cloves : 5 Ericha Kuzhambu (with leftover
Cinnamon : 3 pieces (small) curries)
Cardamom : 5
Vazhakkai Chips – Plantain Chips
Fennel seeds : 4 tsp
Coriander Seeds : 2 tsp Bhindi Masala Fry / Okra Masala
Whole Pepper : 1 tsp Fry

Me thod of Pre parati on : Pori Urundai for Karthikai

Deepam

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Mushroom Biryani (Version 2)

Sweet Potato Fries

Stuffed Mushrooms

Coffee Cake

Boiled Peanuts
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1. Wash and soak the basamati rice for 20 minutes.
2. Heat oil and ghee in a pressure cooker and add chopped onions and green chilies.
3. Fry the onions till it becomes translucent and add ginger & garlic paste.
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4. Fry them for 4-5 minutes till the raw smell goes off.
5. Now add the marinated chicken, ground masala, red chili powder and salt into it.
6. Now fry the above mixture and cook in medium heat for about 15- 20 minutes or till the
oil gets separated. BECOME A FANONFACEBOOK !!
7. Finally add the mint leaves and mix it all together.
8. If you want you can fry the soaked basmati rice in a wide pan with little ghee. If not skip
this step. Find us on Facebook

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9. Now add the soaked basmati rice into the pressure cooker and add 1 cup of coconut milk,
6 cups of water. POPULAR RECIPES
10. Once the mixture comes to a boil close the lid and put the whistle in the pressure
cooker.
11. And let cook the biryani in medium heat for 15 minutes or till one whistle. 0 Ericha Kuzhambu (with leftover
12. Remove from heat and after 15 minutes or till the pressure goes off open the pressure curries)
cooker. Posted by Nithu on 12-4-12
13. Serve it hot with some raitha.
0 Chettinad Mutton Kuzhambhu
Posted by shriya on 12-5-
12

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Few tips when you use a pressure cooker for biriyani. To avoid getting the bottom burnt you
can try placing the cooker on a preheated tawa(flat frying pan) and cook it for 15- 20
minutes or until one whistle.

You mi ght also li ke :

Green Chili Spicy Chicken Chicken and Karthik’s Spicy Chicken/Mutton

Chicken Curry Biryani Potato Curry Chicken Curry Briyani

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22 COMMENTS

namita / June 2, 2011

Looks so yummy and spicy.Will try this weekend for sure..Thanks..

Reply

Vimitha / June 2, 2011

Looks so spicy and flavorful… Would love to have it anytime

Reply

Sharmilee / June 3, 2011

Looks perfectly cooked…yum biriyani

Reply

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Reva / June 3, 2011

The biryani is just prefect… Love the spice blend:) Truly a royal feast..
Reva

Reply

Priya / June 3, 2011

Omg, seriously am drooling over that irresistible briynai, wat a popular
dish..cant wait to try..

Reply

Kothiyavunu / June 4, 2011

Very delicious. Oh! I feel like having chicken briyani rite now Lovely
presentation with yummy picture!

Reply

love2cook / June 4, 2011

Can’t take my eyes off your briyani rice dear! Soooooo hungry right now

Reply

shobha / June 5, 2011

Biriyani looks so tempting…will try it out soon.

Reply

kavi / June 7, 2011

Awesome!sure i’ll try this yummy spicy tasty biriyani….

Reply

shriya / June 7, 2011

Thanks guys for your lovely comments.

Reply

Mani / June 9, 2011

No Tomato?

Reply

shriya / June 9, 2011

Yes no tomato in this recipe.

Reply

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Eliza Alys Young / June 10, 2011

I will have to try this. My fiance is from Chennai and he always talks about
biriyani. I am American and I am just learning to cook more and more Indian
food. It’s quite a cultural mix. I have been posting the recipes I’ve come up
with along with the story of our relationship on my blog. If you have a chance,
please give me some feedback:http://amorysabor.com/category/food/recipes/

Reply

Suja / November 2, 2011

Hi Shriya .. This biryani recipe is just amazing . I am not a very good cook , but
I followed your steps and the results were wonderful .

If I want to make it in larger quantity , can I double up all the ingredients?

And how much is 1 cup( in grams ) ? ( plz excuse my ignorance )

Reply

Kalpana / November 12, 2011

Hi Shriya,

i am very interested to try your recipe but I wanted to know how much gram
cup size are you refering to? I am assuming that 4 cups should make 500 gms
equivalent to chicken ? Am I right, your response please.. Thanks

Reply

shriya / November 13, 2011

Hi kalpana, use equal ratio of rice and chicken when you make
any type of biryani.

Reply

Kalpana / November 19, 2011

thanks Shriya!

guru / November 23, 2011

This Biryani simply dosent makes sense, people from the areas around deep
tamil terrain where Raja Raja Chola ruled, never used basmathi rice, When
Mugal warrior used to make Biryani, Raja Raja Wanted their army persons to
have the best biryani the found Tamil biryani or Ambur biryani which was made
out of seeraga samba rice which was the king of biryani recipe. those [eople of
mid tamil terrain would never use Basmati rice. this is semi hyd biryani recipe,
friends try out biryani of Ottangachatram, Dindigul, Madurai, Rajapalayam,
Tanjore and Srivalliputtur, there areas of biryani are so delecious than that of
hyd biryani, but little awareness in public.

Reply

Ahaly / March 14, 2012

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This was simply superb!!! I made this for my husband who loves biriyani and he
loved this! Thank you for a delicious recipe

Reply

rachel / March 16, 2012

thank u for this recipe, have made it many times now nd my family just loves
it!

Reply

CS / June 9, 2012
Lovely recipe!

Reply

Bobby / August 12, 2012

super tatste, i liked it very much, Thank you sooooooo much Shriya

Reply

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