തലപ്പാക്കട്ടി ബിരിയാണി |Dindigul Thalappakkatti Chicken Biriyani |Easiest Chicken Biriyani |Ep: 859

Ingredients

Chicken -1 kg
Seeraka Samba Rice or Kaima Rice -3 cups
Water - gravy plus water - 6 cups

For Biriyani Masala

Cumin Seeds -1 tsp
Fennel Seeds -1tsp
Pepper -1/2tbsp
Coriander Seeds -3tsp
Cloves -10
Cinnamon -3 stick
Star Anise- 1
Cardamom-3
Kalpasi -
Cashew nuts -7
Bayleaf -1
Mace -1

For the paste

Small onion -250gm
Garlic -2cloves
Ginger -1 medium
Green chilli -4-5
Coriander Leaves -handful
Mint Leaves - 1/2 of coriander

Chilli Powder -1tsp
Turmeric Powder -1/2tsp
Curd -4tbsp
Oil -3tbsp
Ghee -2tbsp
Salt -
Lemon Juice -1tbsp

Method

Biriyani Masala -

In a grinder jar add the whole spices cumin seeds, fennel seeds, pepper, coriander seeds, cloves, cinnamon, star anise, cardamom, kalpasi, cashewnuts, bay leaf and mace. Grind all the whole spices to a fine powder. Keep aside.

The chicken has to be washed and cleaned. It is better to make few cut on the chicken pieces. This is allow the masala to go in. take 3 cups of jeerakashala rice and wash it thoroughly. Then soak it for 30 mins and keep aside.after 30 mins drain the water completely and keep aside.

The main highlight of this biriyani is shallots. We need around 250 gms of shallots.add this shallots to the grinder jar along with coriander leaves, mint leaves, green chilly, garlic and ginger.Grind this with very little water.

Take a deep bottomed kadai add some oil (except coconut oil). If you are using peanut oil you can add few drops of water and splutter it . keep the lid on when it is spluttering. This will help in bringing down the smell of the peanut oil. Else you can use any oil other than coconut oil. When the spluttering stops add 2 tbsp of ghee.keep the flame on medium.add the coriander mix. Saute well.,add salt. Saute. Then add the biriyani masala mix. Saute well for 2 -3 mins. Add turmeric and red chilly powder.saute well. Add 4 tbsp of beaten curd. Mix well. Then add the chicken mix well. Cook well.let the chicken cook well with the lid closed on medium flame. After 15 mins we can see that there will be gravy from the chicken. Check the chicken is cooked or not. If not cook for more time.Now remove the chicken pieces from the gravy. This is to measure the gravy. This will help us to measure the water required for boiling the rice. Here I have got 1 full mug of gravy. For 1 cup of rice we have to take 2 cups of water. Here the gravy is 1 cup so we have to take 5 glasses of water for 3 cups of rice. Now add this water + gravy mix into the kadai.check the salt. Now add the rice and chicken pieces.Mix well. Add some mint leaves. Cook on medium flame. Let it boil well. Add some lemon juice. Cook for 4 minutes on medium flame with lid closed. Now reduce the flame to low. Stir the rice . 10 mins cook on low flame. Then we need to take it off the flame and keep it undisturbed for 20 mins. Allow the steam to escape. Serve with pickle and raita.

Enjoy !!!

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