Chicken biriyani is a very popular Indian rice variety. Chicken biriyani is made with lots of spices which makes it more flavorful.This is one of my most favorite dishes from my mom’s kitchen. Interestingly, I was not aware of its hold on me before my marriage. It all started after I moved here to U.S when I realized how much I was missing all those wonderful dishes back home and my mom’s biriyani was the one which I craved more. She prepares all the ingredients (from ginger-garlic paste to Biriyani powder) fresh right before making biriyani. Maybe that’s the secret of her recipe 😉 The fresh aroma of samba rice, homemade biriyani powder and ginger-garlic paste spreads through the whole house…ummmm..
If you are diet conscious, you can reduce the coconut milk ratio to 1 cup (i.e for 1 cup of rice, add 1 cup each of water and coconut milk) or entirely omit it and replace it with 2 cups of water. But coconut milk makes big difference in preparing this biriyani.
If you are using store bought coconut milk add just a couple of spoons. As they are very thick, adding more will overwhelm the taste of dish with coconut taste.
Do not add extra water as the chicken itself will release water.
And before proceeding, I’m warning you this food tempts you to make it again and again. 🙂
Chicken biriyani is a very popular Indian rice variety. Chicken biriyani is made with lots of spices which makes it more flavorful.
Cloves – 10
Star anise – 2
Black Pepper – 15 nos
Green cardamom – 8
Cinnamon sticks – 1", 4 nos
Javetri – 1 flower
Ghee – 2 tbs
Coconut oil – 1 tsp
Biriyani powder – 1 tbs
Bay leaf – 1 (big)
Big Onion – 1 (cut into slits)
Ginger & Garlic paste – 1 tbs
Tomatoes – 1 (chopped)
Green chilli – 5 (slits)
Cilantro – handful (chopped)
Mint leaves – handful (chopped)
Coriander powder – 1 tbs
Red Chilli powder – 1 tsp
Garam masala powder – ½ tsp
Turmeric powder – 1 tsp
Salt – as required
Chicken – 1 lb or ½ kg (with bone)
Samba or Basmati rice – 1 cup
Coconut milk – 2 cups
Wash the chicken in running water. Marinate it with a tsp each of salt, turmeric powder and chilli powder and a tbs of ginger-garlic paste for 15 minutes.
Wash the rice and keep it aside (if you are using basmati rice, wash and soak it in water for half an hour).
Blend all the ingredients together given under biriyani masala and make a powder (you can store this biriyani powder in a small air tight container and use it for several days).
Exract the coconut milk (if using homemade) and keep it ready.
Heat the pressure cooker with a tsp of coconut oil and a tbs of ghee. Add in biriyani masala and slit onion. Sauté well.
When onions turn slightly brown, add ginger & garlic paste. Stir fry till the raw aroma of ginger-garlic disappears.
Add chopped tomato and sauté until mushy.
Add all the greens (slit green chillies, chopped mint and cilantro) and sauté it for a minute.
Now in a low flame, add in all the masala powders ( chilli powder, coriander powder and garam masala powder ) along with salt.
Add in the chicken pieces and give it a stir.
Add the coconut milk, mix well and bring it to a boil.
Now check salt and add the washed (soaked) rice. Mix it well (make sure not to break the rice grains). Allow it to boil.
When the water or coconut milk starts to boil, close the lid and cook for 3 whistles.
When done open the lid, add a tbs of ghee and give it a stir (again, be careful not to break the grains while stirring) and close the lid.
After ten minutes, serve hot chicken biriyani with onion raitha and any chicken / mutton gravy of your choice.
1. If you are diet conscious, you can reduce the coconut milk ratio to 1 cup (i.e for 1 cup of rice, add 1 cup each of water and coconut milk) or entirely omit it and replace it with 2 cups of water. But coconut milk makes big difference in preparing this biriyani. 2. If you are using basmati rice, then the ratio will be different i.e for 1 cup of rice 1 ½ cups of water. 3. If you are using store bought coconut milk add just a couple of spoons. As they are very thick, adding more will overwhelm the taste of dish with coconut taste. 4. Do not add extra water as the chicken itself will release water.
Thalapakatti mutton biriyani is a delicious and very popular biriyani in dindigul. The speciality of thalapakatti biriyani is to blend all the ingredients.Biriyani is a rice-based dish known for its distinct aroma and flavor. It is made with spices, rice, chicken, mutton or vegetables. There are different varieties of biriyani, in Tamilnadu, mostly differentiated based on geographical location. Spices are the key ingredients in this dish. I am positive that at least one in every 5 people in Tamilnadu would have tried this wonderful dish at least once in their life time (and the population of Tamilnadu is 7.2 million, so figure!)Briyani for me, always reminds my mom and I m a very big fan of her Chicken Biriyani which is very popular among my friends and relatives. Also biriyani is my HB’s favorite dish. So I started to learn many varieties and Dindigul Thalapakatti Biriyani is one among them.The recipe for this biriyani is different in the sense that here we blend all the ingredients to a fine paste unlike other varieties. This gives it a unique taste and the reason for its wide popularity. You could also try this recipe using chicken (But mutton seems more tastier. 😉 )Here are few tips
I used store bought coconut milk which is very thick so I just used couple of spoons. If you are using homemade coconut milk, then add 2 cups of coconut milk and 2 cups of water.
If you are using chicken, extend the marination time to an hour and simply add the marinated chicken directly to the masalas without pre cooking it.
Avoid adding lots of mint and cilantro to this recipe, as it might make the dish green color. We don’t want our biriyani turn into mint rice. 😉
Thalapakatti mutton biriyani is a delicious and very popular biriyani in dindigul. The speciality of thalapakatti biriyani is to blend all the ingredients.
Mutton /Lamb – ¾ kg
Chilli powder – 1 tsp
Ginger garlic paste – 1 tsp
Salt – a pinch
For boiling mutton
Marinated Mutton - ¾ kg
Ginger – an inch (crushed)
Water – 4 cups
For the Masala Paste
Shallots – 4 (if small use 6 nos)
Mint Leaves – handful
Cilantro – handful.
Green chillies – 3, long
Cloves – 3 nos
Cinnamon - 2"
Cardamom – 2 nos
Bay Leaf - 1 long
Samba Rice – 2 cups
Onion – ½ medium
Tomato - 1 big
Ginger & Garlic paste - 1 tsp
Green Chillies - 2
Oil – 1 tbs
Ghee – 1 tbs
Coconut Milk, thick – 2 spoons (I use store bought which is very thick)
Salt – as required
Lemon Juice - 1 tsp
Wash the mutton pieces in running water. Marinate for 10 minutes and pressure cook it with ginger and water for three to four whistles. Once done, allow the pressure to be released. Drain the mutton / lamb pieces and save the stock (later we are going to substitute this stock for water while making biriyani).
Blend cilantro, mint leaves and green chillies together and shallots separately into a fine paste.
In a pressure cooker, heat oil, add all the wholes spices. When the aroma spreads, add in ground shallot and sauté until the raw smell goes. Now add the ginger-garlic paste and do the same.
Then add the onion and green chillies, sauté until onion turns translucent. Add chopped tomatoes and sauté well. Once the tomatoes get soft, add the ground mint masala to it and cook well till the oil comes out.
Now add the drained mutton pieces and sauté well to make sure the pieces are well coated with masala. Add coconut milk, water (mutton stock) and adjust salt.
Add rice, stir well and bring it to boil. Close the lid and pressure cook for three whistles.
Wait for the pressure to be released, add a tbs of ghee, stir the rice carefully without breaking the grains, cover the lid and dum for 15 mins.
Serve hot with Onion raitha and any chicken / mutton gravy of your choice.
Tempting isn’t it?!?! 😉
Hope everyone gets to try this recipe at least once and enjoy the same!!!