Dindigul Thalapakati Chicken Biriyani

Biriyani has had a long premier position in the hierarchy of South Indian cuisine. The combination of cooked rice, meat, and veggies is what makes biryani a beloved dish among Indians, particularly those from the South. The basic ingredients required for this preparation include Rice, meat, Vegetables and Whole Spices, Ginger Garlic Paste, Mint Leaves, etc.

According to nativity, biryani is believed to have started out as Mughal cuisine and has seen numerous alterations over time.It’s been noted recently that restaurants all over the world are preparing and serving a broad variety of biryani. The Biriyani from Dindigul Thalapakati is one of the most well-liked varieties. Mr. Nagasamy Naidu created this well-known biryani in 1957, and it was served at the Anandha Vilas hotel in Dindigul. The word “Thalapakati biriyani” comes from Mr. Nagasamy’s custom of wearing a traditional headdress called “Thalapa,” or turban. Seeraga Samba rice and a special masala powder are used in its preparation.

Dindigul Thalapakati Biriyani is made in the traditional manner at Chef Deena Kitchen. For better comprehension, the photographs are shared along with the detailed procedure.

Serving
- 6 servings
Cooking Time
- 40 mins
Difficulty
- Intermediate

Ingredients:

600 Grams
Chicken
600 Grams
Seeraga Samba Rice
2 No's
Onion
35 No's
Shallots
150 grams
Tomato
6 to 8 No's
Green Chilli
1 ½ Tbsp
Ginger Garlic Paste
(For Tempering) As Required
Whole Garam Masala
3/4 Tsp
Chilli Powder
A Handful
Corainder Leaves
A Handful
Mint Leaves
100 ml
Curd
1 No
Lemon
To Taste
Salt

Directions:

1
To begin, soak the Seeraga Samba Rice for precisely twenty minutes before beginning the preparation.
2
The next stage involves finely powdering the 30 grams of whole garam masalas.
3
Take the specified amount of Shallots, peel the skin, and then blend the Shallots into a fine paste.
4
Pour in the necessary amount of oil, then add the chopped onions, ghee, and whole garam masalas to the pan. About 4–5 green chilies should be added to the mixture.
5
After cooking onions 30%, add ground Shallots paste and sauté until they reach 50-60%. Add Ginger Garlic paste and continue cooking until done.
6
Add the Tomatoes, Coriander leaves, and Mint leaves after sautéing the ginger-garlic paste with the onions.
7
Pour in 100 cc of curd now. Then add Salt, Chilli powder, and 1 ½ Tbsp of prepared masala.
8
Now add the chicken and sauté it for two minutes. After two minutes, pour in the necessary amount of water and cook.
9
Make sure the masala is the right consistency before adding the rice.Make sure the masala is the right consistency before adding the rice. Verify that the curry has an excessively thin consistency. The rice should now be added and mixed. Before putting the mixture in the dum, squeeze in some lemon. Turn the flame high and cook the rice.
10
Add 1 tablespoon of ghee, Coriander and Mint leaves, and cook the rice until it's around 50–60% done. Sprinkle little amount of powder masala and place it in Dum. Put a lid on the rice and let it sit in the dum for twenty to twenty-five minutes. To taste the exquisite biriyani, open the cover precisely twenty to twenty-five minutes later.
11
The traditional and authentic Dindigul Thalapakati Biriyani is now ready.
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