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Dindigul Thalappakatti Biryani Recipe

Dindigul Thalappakatti Biryani Recipe
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Dindigul Thalappakatti Biryani is a fragrant and flavorful dish from Tamil Nadu, India. This delightful one-pot meal features tender chicken cooked in a rich coconut milk base and a unique blend of spices, including the prized Seeraga Samba rice. Perfect for gatherings or special occasions, it’s a true culinary gem.

Ingredients

Scale

For Boiling Chicken:

  • 3/4 kg chicken, cut into pieces
  • 1/2 tsp salt
  • A pinch of turmeric powder
  • 2 tsp curd (plain yogurt)

For Masala Paste:

  • 7 shallots (pearl onions)
  • A handful of mint leaves, tightly packed
  • A handful of coriander leaves, tightly packed
  • 3 long green chilies

Whole Spices:

  • 3 cloves
  • 2-inch cinnamon stick
  • 2 cardamom pods
  • 1 bay leaf

For the Rice:

  • 3 cups basmati rice
  • 2 medium onions, thinly sliced (approx. 1 cup)
  • 1 large tomato, chopped (approx. 3/4 cup)
  • 1 tsp ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 1/2 cup cooking oil
  • 2.5 cups thick coconut milk
  • 3 cups water
  • Salt to taste
  • Juice of 1 lemon

Instructions

Step-by-Step Preparation

  1. Boil the Chicken: In a pressure cooker, combine the chicken with salt, turmeric powder, and curd. Pressure cook for about 2–3 whistles. Allow the pressure to release naturally and check for excess water.
  2. Prep the Rice: Soak the basmati rice in water for at least 15 minutes. Drain and set aside.
  3. Make the Masala Paste: Peel and grind the shallots with mint leaves, coriander leaves, and green chilies into a smooth paste.
  4. Cook the Masala: In another pressure cooker or heavy pot, heat oil over medium heat. Add whole spices (cloves, cinnamon, cardamom, bay leaf) and sauté until fragrant. Add sliced onions and green chilies; cook until onions are golden brown.
  5. Combine Ingredients: Stir in ginger-garlic paste and chopped tomatoes; cook until soft. Add the ground masala paste and sauté until oil separates.
  6. Add Chicken and Rice: Mix in the boiled chicken, then pour in coconut milk and water. Adjust salt as needed. Bring to a boil before adding the drained rice.
  7. Pressure Cook: Cover with a lid and cook under pressure for one whistle on medium heat, then simmer on low heat for an additional ten minutes.
  8. Dum Cooking: Transfer biryani to a greased non-stick pan, spread evenly, cover tightly with a lid or foil, and cook on low heat for about fifteen minutes.
  9. Serve: Fluff gently with a fork and drizzle lemon juice before serving hot.

Notes

Serving Suggestions:

Pair your Dindigul Thalappakatti Biryani with onion raita or spicy chicken gravy for a complete meal experience.

Tips & Tricks:

  • For extra flavor, use Seeraga Samba rice if available.
  • Adjust spice levels by increasing or reducing green chilies according to preference.
  • Always fluff the rice gently to keep the grains separate.

Storage & Reheating:

Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on low heat or in the microwave with a splash of water to maintain moisture. For longer storage, freeze portions in freezer-safe containers for up to one month; thaw overnight before reheating.

Find it online: https://indianrecipe.info/dindigul-thalappakatti-biryani/