Everyone down south Tamilnadu Knows about Thalapakattu briyani. It’s one of the signature dishes in Dindugul and Madurai cities. The unique color and taste of the briyani is the reason that it stand out among the other briyanis. But I never know, it’s that much easier to prepare. Once you prepare this, I am sure you will never think about other briyanis. Let’s get into the recipe.
Seeraga samba rice – 4 cups
Water – 8 cups ( I used 1:2 ratio)
Sesame oil – 5 tbsp
Ghee – 3 tbsp
Bay leaves – 1
Garlic – 12 to 15 pods (big)
Ginger – 5 inch piece
Green chili – 4
Shallots – 20 (big)
Tomato – 1
Red Chili powder – 1 tsp
Coriander leaves – few
Mint leaves – Few
For Briyani masala:
Cinnnamon – 1 inch piece
Cloves – 5
Star anise – 1
Kalpasi – 1
Mace – 1
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Chicken pieces – ½ kg
Curd – ¼ cup
Red chili powder – 1 tsp
Lemon juice – 2 tsp
Salt to taste
1.Soak the rice for atleast 30 minutes.
2. Marinate the chicken and refrigerate it overnight
3. Prepare the briyani masala by grinding the ingredients mentioned under “For briyani masala”
4. Grind ginger, garlic, green chili into coarse paste and keep aside.
5. Grind shallots and tomato separately into a coarse paste and keep aside.
6. Now Place the cooker on the stove, add oil and ghee.
7. Add bay leaves and ground briyani masala. Saute till nice aroma comes.
8. Add ginger garlic green chili paste, shallots paste and tomato paste. Saute them till oil leaves the side.
9. Now add red chili powder, coriander leaves and mint leaves. Give a good mix.
10. Add marinated chicken pieces and give a good mix.
11. Atlast add rice and water to it. Check the salt and allow it to boil.
12. Once it comes to boil. Close the pressure cooker and cook for 10 minutes in medium flame.
13. Remove from the flame and keep aside till the pressure leaves on its own.
14. Now thalapakattu briyani is ready. Serve with raita and gravy.