Thalapakattu Style Biryani:

 This biryani is very special in taste, but high in cost. This is because of the special rice used called Seeraga samba and the process of slow cooking.The main origin of this biryani is Dindigul. We can also see the name “Thalapakattu Biryani” in Chennai, but the taste surely differ from the Original Dindigul Thalapakattu Biryani. My Mom used to do mutton biryani in this style, which is our all-time favorite recipe. The other secret is grinding each ingredient and frying them separately. Whole process should be done in a medium flame. Its a time consuming process, but I think its worth waiting to get a nice biryani. Here is the recipe for chicken biryani in thalapakattu style. 

 

Ingredients:

1 Onion

1 tsp Ginger garlic paste

2 Tomatoes medium size

4 Green chillies

1/ 2 Cup of Cilantro and mint leaves

7 Coconut flakes

Salt as needed

4 tsp Oil

1 tsp Ghee

2 Cinnamon sticks

2 Cloves & 2 bay leaves

1 Cardamom

1 tsp of Ground Cumin (Dry roast and powdered)

3 Cups of Biryani rice (I used basmati rice for this recipe,since I don’t get seeraga samba here)

** 1 ½  Cups of Water             

To Marinate:

1 kg Chicken

1 Cup Yogurt

2 tbs Ginger garlic paste

2 tbs Red chilli powder(Kashmiri /Cayenne pepper – to have extra color)

2 tbs Coriander powder

1 tsp Garam masala

2 tsp Lemon juice

2 tsp Salt

Preparation:

Initial Process:

First marinate the chicken pieces with all the ingredients listed above and leave it for 3 hours.

** Wash and soak the rice (just 15 mins).

Then grind onion first and keep aside.

Wash and grind cilantro & mint leaves.

Then mash tomatoes.

Grind coconut and get the extract alone(make it 2 cups).

Split the green chillies.

Process:

In a pressure cooker,heat the oil & ghee and add the spices & green chillies .Then add the onion paste and fry until the raw smell goes and changes color.

Now add the ginger garlic paste and again fry for 2 -4 secs.Then add the mint & cilantro mix and leave it until the color & smell changes. Then add the ground cumin and fry.

             

Almost now U can feel the nice aroma of the biryani. Now add the marinated chicken pieces and cook covered. No need to put the whistle. Just stir in between.(15 mins in medium-low)

When the chicken pieces are half done,add the mashed tomatoes, salt and leave it for 2 mins to get the tomatoes cooked and leaves oil.

Then add the rice alone and fry for 3 secs in this chicken mix(take care not to break the chicken pieces) and keep it covered for 5 mins in low flame.

Now add 2 cups of coconut milk and allow to cook in that for 5 more mins in low flame.Now we can see the bubbles on top.Add the water(Adjust the salt,lemon juice acc. to ur taste) and put on the whistle.

Cook in medium flame up to 2 whistles (for me it took 20 mins ) and switch off.Leave it in dum until the pressure releases.

Serve it with dalcha / thick salna and raita.

Try making at ur home and leave ur comments of whether u get the real taste and flavor of the thalapakattu biryani. This recipe is my Mother’s.

Note:

Please try it with Seeraga samba rice to get the same taste as Thalapakattu Biryani.

**The Seeraga samba rice has its own flavor, so do not wash the soaked rice. First wash the rice and soak the rice with 3 cups of water,which we r going to use.**

** Water Level:

1 cup of basmati rice = 1 ½ cups of water.(Will also vary according to the brand of rice .I used Royal brand)

1 cup of seeraga samba rice = 2 cups of water.