Sunday, 28 August 2016

Dindigul Thalapakkati Chicken Biryani/Thalapakkati Chicken Biryani with Naatu Kozhi/Naatu Kozhi Chicken Biryani/Sunday Special Biryani

Hello Friends,

Today I am to going to share my all time favorite Dindigul Thalapakkati Biryani recipe from my kitchen. I have made this Biryani with Naatu Kozhi/Country chicken, it was extremely flavorful and authentic, traditional taste. I have tried to make thalapakkati biryani many times, from different recipe source, but this one is the ultimate one and just like the restaurant biryani. This recipe is from Chef Nagaendran of Thalapakkati Hotel which I came across in Kannamma Cooks. I just love this extremely flavourful and super tempting biryani. Do try it out friends; you will fall instantly in love with it. This recipe involves lots of peeling and grinding, but just worth it. And also friends, do check out other Biryani[veg/nonveg] and other Non vegetarian recipes in the links and have a great day.

Here’s how to make Dindigul Thalapakkati Chicken Biryani with step by step photos….



Ingredients

Ghee
2 tbsp
Oil
3 tbsp
Garlic
12-15 cloves
Shallots/Sambar Vengayam
30-35
Red Chilli Powder
1 tsp
Curd/Yogurt/Thayir
½ cup
Salt
As needed
Lemon Juice
1 tsp
Seeraga Samba Rice
½ kg / 2 ½ cup
Chicken With Bone [Nattu Kozhi/Country Chicken]
750 gms
Coriander Leaves/Cilantro
½ bunch finely chopped
Mint leaves
One hand full
1 cup = 200 gms

For Masala

Green Chillies
8-10
Cinnamon Sticks
3-4 [2 inch each]
Cloves
4
Cardamom/Elachi
4
Nutmeg/Jaadhikkai
2 pinches grated from whole nutmeg
Mace [Jaadhipathiri]
1 small piece
Ginger
50 gms piece
Recipe: Adapted from Chef Nagendran of Thalapakatti Hotel 
Preparation Time: 20 minutes
Cooking Time: 1 hour        
Serves: 6

Method

Clean the chicken, wash it thoroughly with water and keep it aside.


Peel the shallots/sambar onions, garlic and set it aside.


Grind the onions and garlic separately in mixer and transfer it to a plate.


Grind ingredients mentioned under masala in a mixer. I added 8 green chilles, cinnamon, cloves, cardamom, nutmeg[grated], mace, chopped ginger and ground it to fine paste in a mixer. Add about ¼ cup when grinding the masala.


Wash and soak the rice for about 20 minutes.


Heat oil and ghee in a heavy bottomed vessel, add the ground green chilli paste and fry for about 2 minutes.


Now add the crushed garlic, crushed onions and mix really well. Fry on medium flame for about 10 minutes, you will notice the oil will start to separate at this point.


Add the chicken and stir really until the masala is coated evenly on all the pieces.


Now add the red chilli powder, salt and give a good stir.  Add about 1 to 1½  cup of water to the chicken cover and cook for about 20-25 minutes or until cooked thoroughly. Check the chicken in between and add water if needed. I have used country chicken so it will take a little longer to cook, if you are using regular broiler chicken, it will cook in just 15 minutes.  After the chicken is cooked, there should be some gravy also left.


After the chicken is cooked.


Remove the cooked meat to a plate and measure the amount of gravy left. I had about 2 ½ cups of gravy left.

Note: Ratio of water for cooking seeraga samba rice: water is 1:2

We need about 5 cups of water for the rice taken. We have about 2 ½ cups of gravy, so add 2 ½ cups of water to it.


Now add chopped coriander leaves and mint leaves to the measure water + gravy.
Let this gravy + water mixture come to boil.


When it come to boil, add the cooked chicken back. Check the amount of salt, and 2 more chillies [optional].

Now add about ½ cup of yogurt/curd to the mixture.


Drain the water from the seeraga samba rice and add it the gravy mixture. Add the lemon juice and give a good stir.


Cover the pot with lid and cook on medium flame for about 5 minutes. Open the lid and give a gentle stir.

Again close the lid and cook the biryani on very low flame for about 10-12 minutes.


At this point the rice is cooked. Switch off the stove and leave the pot closed with lid for another 10 minutes, this will absorb any leftover moisture.

Flavourful, tempting and mouthwatering Dindigul Thalappakatti Biryani is ready to be enjoyed.

Serve with Chicken Gravy/Chicken Salna and Raita for lunch.

Thank you all for visiting my space, please come back again for more authentic, traditional and tempting recipes from my kitchen.

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Have a great day and enjoy.


Until then I am signing off…





5 comments:

  1. Biryani looking very tasty and flavorful.

    ReplyDelete
  2. This recipe is same as kannammacooks thalappakatti biryani recipe

    ReplyDelete
    Replies
    1. Yes Nagamani Kavitha, if you have seen in the introduction I have clearly mentioned about it

      Delete
  3. I am a big fan of your recipes. I m new to cooking & not a great cook though. Whenever I tried your recipes (clearly following your instructions )the food tasted so great and built in some confidence in me. Thanks lots for that ! Can you pls guide me with good brand masala's / masala recipes which will enhance the taste.

    ReplyDelete

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