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DINDIGUL THALAPPAKATTI CHICKEN BIRYANI

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

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.

Dindigul Chicken Biryani

 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.