DINDIGUL THALAPPAKATTI CHICKEN BIRYANI

AuthorThillaismasala
RatingDifficultyIntermediate

Dindigul is Tamil Nadu’s Biryani city. The place has been a hot-pot of meeting cultures and this explains the rich cuisine of the city. Dindigul Biryani is a delicious recipe to indulge in anytime. An amazing South Indian preparation which would simply be loved by everyone.

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Dindigul Chicken Biryani

Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 kg Chicken
 1 kg Basmati Rice
 4 tsp Oil
 2 tsp Ghee
 Onion – 10 Sliced
 Tomatoes – 4 chopped
 Green chillies – 4
 Cardamom – 5 Pcs
 Cinnamon – 5 Pcs
 Cloves – 5 Pcs
 3 tsp Ginger garlic paste
 2 tsp Thillai’s Turmeric Powder
 2 tsp Thillai’s Chilli Powder
 Salt
  Water
 2 tsp Lemon Juice
 Fresh Mint leaves
 Fresh Coriander leaves

PREPARATION METHOD
1

Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, and yogurt.

2

Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down.

3

Cook the excess water if any.

4

Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies, cinnamon, cardamom, cloves to a smooth paste. Keep it aside

5

Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well.

6

Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

7

Now add the cooked chicken and saute well .Add the drained rice and bring to boil.

8

Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

9

Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.

Now the Perfect Dindigul Thalappakatti Chicken Biryani is ready !!
SERVING SUGGESTION
10

Serve hot with Onion Raita or chicken gravy.

Ingredients

 1 kg Chicken
 1 kg Basmati Rice
 4 tsp Oil
 2 tsp Ghee
 Onion – 10 Sliced
 Tomatoes – 4 chopped
 Green chillies – 4
 Cardamom – 5 Pcs
 Cinnamon – 5 Pcs
 Cloves – 5 Pcs
 3 tsp Ginger garlic paste
 2 tsp Thillai’s Turmeric Powder
 2 tsp Thillai’s Chilli Powder
 Salt
  Water
 2 tsp Lemon Juice
 Fresh Mint leaves
 Fresh Coriander leaves

Directions

PREPARATION METHOD
1

Wash and cut Chicken. In a pressure cooker, take the chicken along with salt,2 tspn of THILLAI’S CHILLI POWDER, 2tspn of THILLAI’S TURMERIC POWDER, and yogurt.

2

Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down.

3

Cook the excess water if any.

4

Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies, cinnamon, cardamom, cloves to a smooth paste. Keep it aside

5

Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well.

6

Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

7

Now add the cooked chicken and saute well .Add the drained rice and bring to boil.

8

Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

9

Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.

Now the Perfect Dindigul Thalappakatti Chicken Biryani is ready !!
SERVING SUGGESTION
10

Serve hot with Onion Raita or chicken gravy.

DINDIGUL THALAPPAKATTI CHICKEN BIRYANI

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