- Submitted by Dahlia
(Naatu Kozhi Biriyani, Seeraga Samba Biriyani, Country Chicken Biryani)
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I don't think there is anyone in Tamil Nadu who have not heard about Dindigul Thalappakatti Biryani. There are varieties of Biryani made throughout India with regional flavours added. Thalappakatti Biriyani is one of the most popular type.
This Biriyani has its humble beginnings from a small hotel in Dindigul, Tamil Nadu. I read from their website (https://thalappakatti.com/) that their hotel was initially started as Ananda Vilas Biriyani and later renamed as Thalappakatti Biriyani. The uniqueness of this biriyani comes from the use of tiny aromatic rice grains known as Seeraga Samba Rice along with fresh spices to flavour the meat and rice. For the meat, tender goat or country chicken can be used. Today I am sharing Thalappakatti Naatu Kozhi Biriyani. I found this recipe in a cookbook and also browsed online to get more idea. I wouldn't claim it to be the aunthentic one but it tasted awesome. Soon I will also share my version of Thalappakatti Mutton Biriyani. Let's look into the detailed recipe of Thalappakatti style Chicken Biriyani.
Recipe for Thalappakatti Naatu Kozhi Biriyani
Preparation time: 20 minutes
Cooking time: 40 minutes
- Seeraga samba rice - 2 cups
- Country Chicken (Naatu Kozhi) - 1/2 kg
- Small Onions - 2 cups (about 200 gms)
- Tomato - 1 (Chopped)
- Garlic - 15 cloves
- Ginger - 2" piece
- Green Chilies - 4
- Mint Leaves - 1/2 cup
- Coriander Leaves (Cilantro) - 1/2 cup(chopped)
- Curd - 1/4 cup
- Turmeric powder - 1 tsp
- Coriander powder - 2 tsp
- Salt (preferably roc salt) - to taste
- Oil - 1/4 cup
- Ghee - 3 tbsp
- Water - 3 cups
- Lime - 1/2
For Masala Powder
- Bay Leaf - 1
- Fennel Seeds - 1 tsp
- Cumin Seeds - 1/2 tsp
- Peppercorns - 1 tsp
- Cinnamon - 1" piece
- Clove - 3
- Cardamom - 3
- Star Anise - 1
- Mace - 1
- Dry Red Chilies - 4
- Coriander Seeds - 2 tsp
- Turmeric Powder - 1 tsp
- Wash the chicken pieces and marinate with lime juice, salt and turmeric powder. Let this rest for half an hour.
- Wash the rice and soak it in enough water for about 15 minutes. Drain the water completely.
- Coarsely grind the ingredients under 'for masala powder'.
- Wash, chop and prepare the veggies - onion, tomato, garlic, ginger, mint leaves, coriander leaves and keep it ready.
- Take the onions, garlic, ginger and green chilies in a mixie and coarsely crush it.
- In a pressure cooker heat oil and ghee, add a bay leaf and then add crushed masala. Saute it with some salt until it becomes golden brown.
- Add the tomatoes and cook well.
- Next add the mint leaves and coriander leaves. Saute for a minute.
- Add the marinated chicken and mix together.
- Now add the freshly prepared masala powder. Also add the curd with this.
- Saute everything together for 5 minutes.
- Next add the exact measure of water. For seeraga samba rice we need 1.5 cups of water for 1 cup of rice. Since we have used 2 cups of rice, add 3 cups of water. Let it come to a boil.
- Now add the soaked seeraga samba rice and mix everything nicely. After it boils again, cover and cook on medium flame for 15 minutes.
- Switch off and rest for another 10 minutes before opening. Add a tsp of ghee on top and fluff up with a fork. Enjoy delicious biryani with some cool raita.
Detailed Steps to make Thalappakatti Style Chicken Biriyani
Wash the chicken, marinate with lime juice, salt and turmeric powder.
The taste of Thalappakatti Biryani some from Seeraga (Jeeraga) Samba Rice, which are tiny rice grains with a nice aroma.
Wash and soak the rice in sufficient water for at least 15 minutes.
Take the ingredients under 'for masala powder' and powder it. This freshly powdered spices gives that unique flavour of Thalappakatti Biryani.
Coarsely crush the onions, garlic, ginger and green chilies in a mixie.
In a pressure cooker heat oil and ghee together. Add a bay leaf and the crushed masala. Saute till it becomes golden brown.
Add the tomatoes and cook till it gets mashed up.
Add the mint leaves and coriander leaves and mix together.
Add the marinated chicken to this.
Next add the prepared masala powder. Also add some curd.
Saute everything together for 4-5 minutes.
Next add 3 cups of water and bring to boil. Check for salt and add if needed.
Drain the water from the soaked seeraga samba rice, add it to the boiling water and mix.
Once it boils, cover and cook on medium flame for 15 minutes.
Let it rest for another 10 minutes before opening. Add a tsp of ghee on top when still hot.
Fluff up with a fork, garnish with toasted cashews and coriander leaves. Serve with raita and boiled egg.
Serving Thalappakatti Chicken Biryani
- This biryani is served with raita and boiled eggs.
- Chicken fry, salna or ennai kathrikai can also be served along.
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