Thalapakatti Chicken Biriyani
I love Biriyani and I am very much interested to try different versions of biriyani. The thalapakatti biriyani is a very famous biriyani in dindigul. I have tasted this in restaurant a couple of times. I got this recipe from this blog and I tweaked it a bit and made it the pressure cooker way. I also have the favorite versions of Chicken biriyani these ways Anganan Style Biriyani, Shahi Chicken Biriyani, Chicken Biriyani (my house regular version). After trying it out, my family just loved the biriyani and it was similar to what we tasted in the thalapakatti restaurant.Recipe Inspired from : KannamaCooks Preparation time: 15 minutes Cooking time: 25 minutes Serves: 5
Ingredients: 600 g of basmati rice (3 cups) Water for soaking basmati rice 100 g of garlic crushed to paste without water 200 g of shallots made to a paste without water Salt as per taste 750 g of chicken 1 tablespoon of red chilly powder 1 cup curd 5 cups of water 100 ml of refined corn oil 50 ml of ghee 1 cup mint leaves 1 cup coriander leaves Crush the below ingredients: 3 green chilly 1 cinnamon(1 inch long) 2 cloves 2 cardamom 50 g of ginger
Method:
Heat oil and ghee in a pressure cooker. Add green chilly masala paste, garlic paste and shallots paste. Fry them really well till the raw smell goes and masala gets well roasted. Meanwhile soak basmati rice for 30 minutes.
Now add chilly powder, salt and chicken and mix well.
Pressure cook for 1 whislte and let the pressure come down.
Now open the cooker and add mint, coriander leaves and mix well.
Add curd, water and check salt and adjust now.
Let the water in the cooker boil well.
Once boiling begins add basmati rice and pressure cook for 1 whistle.
Once pressure comes down, open and gently mix the biriyani and close the pressure cooker and place the weight.
Let it be for another 5 minutes.
Serve hot with Chilly Chicken.
