Thalappakatti biriyani

 

   Thalappakatti biriyani recipe

 

Thalappakatti biriyani

      Thalappakatti Biriyani is a renowned South Indian biriyani brand that originated in Dindigul, Tamil Nadu, and is celebrated for its unique flavor and heritage. Founded in 1957 by Nagasamy Naidu, the name "Thalappakatti" (meaning "turban" in Tamil) comes from the traditional headgear he wore, which became a symbol of authenticity and quality. This can be made easily at home without compromising the taste. You can use chicken or mutton. Unlike other styles, it avoids overpowering flavors, favoring balance and depth. Serve with raita, boiled eggs and brinjal curry for a traditional experience. 

INGREDIENTS :-

* Chicken - 500gm

* Basmati rice - 2 cup

 * Water - 3 1/2 cup

 * Kashmiri chilli powder - 1 1/2 tbs

* Ginger - 1 inch

 * Garlic - 10 cloves

* Green chilli - 2

* Onion - 2

* Tomato - 1

* Chicken masala powder - 1 tsp

 * Garam masala powder - 1 tsp

* Cinnamon - 1 inch piece

* Cloves - 4

* Cardamom - 2

* Fennel seeds - 1 tsp

 * Chopped Coriander leaves - 1/2

 cup

* Chopped mint leaves - 1/4 cup

 * Salt - to taste

* Oil - 1/4 cup 

* Ghee - 3 tbs

METHOD :-

* Wash and soak the rice for 20 minutes. 

* After that drain out the water and set aside. 

* To a mixer jar add garlic, ginger and green chilli. Grind it and set aside. 

 * For marination, to a bowl add cleaned chicken pieces, chilli powder, turmeric powder and salt. 

* Let it rest for 15 minutes. 

* Heat a pressure cooker or khadai. 

* Add oil. Then add cinnamon, cardamom, cloves and fennel seeds. 

 * Saute it for 10 seconds. 

 * Once it done add sliced onion. Saute it till it turns slightly brown color. 

* To this add ginger garlic and green chilli paste. 

* Saute it till the raw taste is gone. 

* After that, turn the flame to low and add kashmiri chilli powder, chicken masala powder, salt and garam masala powder. Mix it 

* Then add chopped tomato. Saute it till the oil separates in medium flame. 

 * Once it done add half of the chopped coriander leaves, mint leaves and chicken pieces. 

* Saute it for 5 minutes in high flame. 

 * Then add 3 1/2 cup of hot water along with  drained rice and ghee. 

* Let it boil vigorously for 3 minutes. 

* After 3 minutes close the lid without the whistle and turn the flame to very low and cook it for another 12 minutes. 

* Turn off the flame. 

* Let it sit for 5 minutes. 

* After 5 minutes open the lid and add remaining chopped coriander leaves and mix it. 

* Tasty Thalappakatti Biriyani is ready. 

ENJOY!!!!!



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