Biriyani and South India are mutually related. The love for biriyani never ever gets reduced. Dindigul thalapakatti style biriyani is very famous in Tamil Nadu. It has unique flavor in it. The spices along with jeera rice will give awesome taste to the dish.

I got this recipe from here. The author of the blog got this recipe from the chef called Nagendran of Thalapakatti hotel in Dindigul who has given the recipe in a magazine. I have posted similar recipe before which tasted good, but the ratio given here gave better taste than the before and was very similar to Dindigul thalapakatti style biriyani.

The step by step pictorial procedure of this recipe s as follows.

Check other biriyani recipes, Mushroom dum biriyani, Thalapakatti style biriyani in basmati, Peas biriyani, Mutton pongal , and green peas coconut milk biriyani.

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

INGREDIENTS

1. Jeera rice – 1 1/2 cups
2. Chicken – 500 gms
3. Shallots – 1/4 cup + 1 tbsp (35 gms)
4. Garlic –  1/4 cup + 1 tbsp (35 gms)
5. Red chili powder – 1/2 tsp
6. Curd – 1/4 cup+ 2 tbsp
7. Salt – As per the taste
8. Mint leaves – 1/2 cup (loosely packed)
9. Coriander leaves – 1/2 cup (loosely packed)
10. Lemon juice – Juice from half lemon
11. Oil – 2 tbsp
12. Ghee – 1 tbsp
13. Water – 3 cups

TO GRIND

1. Green chili – (5-7)
2. Cinnamon sticks – 4 inch pieces
3. Cardamom pods – (3-4)
4. Clove – (3-4)
5. Nutmeg(jaadhikai) – 1/2 tsp
6. Ginger – 1/4 cup + 1 tbsp (35 gms)

   இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

PROCEDURE

1. In a mixer grinder, add garlic.
2. Pulse it for few seconds. Keep it aside.
3. Add shallots to the mixer grinder.
4. Pulse it for few seconds. Keep it aside.
5. Now, add green chili,cinnamon sticks, cardamon pods, clove, nutmeg and roughly chopped ginger.
6. Grind it into a smooth paste by adding little water.
7. Wash and soak the rice in water. The rice should soak for 30 minutes.
8. Add oil to a pressure cooker or heavy bottomed pan.
9. Add ghee to it.
10. Now, add the ground masala paste to it. Saute it for few seconds.
11. Add crushed garlic to it.
12. Add crushed onion to it. Saute it till the oil oozes out.
13. Now, add washed and cleaned chicken.
14. Add red chili powder. Give a gentle stir. Close it with a lid and saute it for 10-15 minutes in low flame. No need to add water as it will ooze out from the chicken. Keep stirring once in 5 minutes to avoid burning.
15. Add curd to it. Mix it well. Cook it for 5 minutes in open.
16. Transfer the gravy in a bowl. Measure the gravy roughly in eyes. 
17. Add water to the pressure cooker. There are around 1/2 cup of gravy so I added 2 1/2 cups of water. 
18. Add finely chopped mint leaves and coriander leaves. Add salt and allow it to boil.
19. Add the chicken gravy to it. Let it boil again.
20. Add the soaked and drained rice to it.
21. Squeeze out juice from half lemon.
22. Once it starts to boil, close the vessel with a lid and cook it for 10 minutes in low flame. 
23. Serve the yummy biriyani hot with raitha or korma.

இந்த ரெசிபியை தமிழில் படிக்க , இங்கு கிளிக் செய்யயும்.

 NOTE

1. Adjust the seasoning as per the taste required.
2. The quantity of the masala can be altered as per the desire. If you want the biriyani to be spicy, add more masala than mentioned.
3. I followed the original recipe except a small change. I didn’t use Mace (Jaadhi Pathiri) as it was not available at that time. It will give nice flavor to the biriyani. If using mace, then small piece of mace will suffice.
4. I have added salt to the water before adding rice. So the chicken tasted salt-less. I prefer to add half of the salt to the masala and remaining to the water.