Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

Tamilnadu Thalappakatti Biriyani

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Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-post

Tamilnadu Thalappakatti Biriyani.

Dindigul Thalappakatti Biriyani Recipe. Authentic South Indian Tamilnadu Biryani. Adapted from Chef Nagendran of Thalapakatttu Hotel.

My mom gave this Thalappakatti Biriyani recipe cut out that was published in a magazine years ago. She likes to save recipes from magazines that she finds interesting and keeps it for me. This is one such gem. She takes a lot of joy in sharing these things with me. She had brought this Thalappakatti Biriyani recipe with her on her trip to California when she had come for helping with my first pregnancy. This Thalappakatti Biriyani recipe comes from a chef called Nagendran of Thalapakatti hotel in Dindigul. I had to try this Thalappakatti Biriyani recipe as the content looked authentic. I would say this Thalappakatti Biriyani recipe is the closest thing to the real one. I kind of adapted this Thalappakatti Biriyani recipe and scaled down the recipe a bit. It has a very nice flavor that is so different from all the other biriyani. Seeraga Samba biriyani has to be the pride of Tamilnadu. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice. Here is how I do it. Heads up – There is a lot of peeling and grinding involved. So plan accordingly.
If you are looking for Thalapakatti style MUTTON BIRYANI, click here.
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We need garlic. Like lots of garlic. Indian garlic is ridiculously small. Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside.

Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-crushed-garlic

Peel shallots. We call it as chinna vengayam – small onions. Crush the shallots in a mixie without adding any water. Set aside.

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The Thalappakatti Biriyani Masala
I think this is what makes this Thalappakatti Biriyani very unique. The original recipe says to use 8 green chillies . I used only 2 as my little one loves this biriyani and I do not want him to scream for water while eating. You can use green chillies according to your taste. Grind all the below ingredients to a very fine smooth paste. Add 1/4 cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.

Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-masala

Soak the rice in water now. The rice needs to soak for half an hour.

Heat Oil and ghee in a heavy pan and add in the Thalappakatti Biriyani Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.

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Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the Thalappakatti Biriyani masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.

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Add in the yogurt/curd. Cook with the lid open for 5 minutes.

Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-curd

Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-liquid

Measurements used – 1 cup rice = 250 ml
We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.

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Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.

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Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lime juice.

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Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.

Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-cook

After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-finish

After the rest, Enjoy Thalappakatti Biriyani!

4.9 from 111 reviews
Thalappakatti Biriyani
 
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Dindigul Thalappakattu Biriyani Recipe. Authentic South Indian Tamilnadu Biryani. Adapted from Chef Nagendran of Thalapakatti Hotel. Measurements used – 1 cup rice = 250 ml
Author:
Recipe type: Main course
Cuisine: South Indian
Serves: 4
Ingredients
For the Masala
  • 5 Green Chillies
  • 3 small two inch cinnamon sticks
  • 3 cardamom
  • 3 cloves
  • ⅛th of a nutmeg (Jaadhikai)
  • 1 small piece Mace (Jaadhi Pathiri)
  • 50 grams ginger
Main Ingredients
  • 500 ml Seeraga Samba Rice
  • 750 grams Chicken with bone
  • Meat to Rice Ratio - 1 Rice 1.5 Meat
Other Ingredients
  • 25 grams Ghee
  • 75 grams Sunflower Oil
  • 50 grams crushed Garlic
  • 50 grams crushed shallots (small onions)
  • ½ teaspoon Red Chilli Powder
  • ½ cup curd
  • 11/2 teaspoon salt
  • 1 hand full Mint Leaves
  • 2 hand full Coriander Leaves
  • Juice of half a lime
Instructions
  1. Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside. Crush the shallots in a mixie without adding any water. Set aside.
  2. Grind all the masala ingredients to a very fine smooth paste. Add ¼ cup of water while grinding. Chop the ginger into small pieces and break the cinnamon into bits before grinding.
  3. Soak the rice in water now. The rice needs to soak for half an hour.
  4. Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the mixture.
  5. Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5 meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Don’t add any water. The chicken will cook in its own juices. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. After 15 minutes, the chicken should be done and there should be some gravy too.
  6. Add in the yogurt/curd. Cook with the lid open for 5 minutes.
  7. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
  8. We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
  9. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.
  10. Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lime juice.
  11. Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  12. After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
  13. After the rest, Enjoy!

thalapa-bir

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Tried this recipe with mutton .added on cooker cooking with 2 whistles to soften the meat came out excellent.thanks for the detailed recipe

    Reply

  4. I tried this briyani. It came out super awesome. Thanks for this wonderful recipe.

    I have one clarification. U have mentioned 50gm of onion. But it seems to be more in the pictures. Kindly clarify. It would be very helpful.

    Reply

  9. Are you an NRI? your easy mention about Jacques Ppin or Julia Child indicates it. however i liked about this recipe is the authentic description about the preparing the garam masala. most of the cooks mentions foolishly basmati rice which would not bring the authenticity of taste in Dindigul biryani but only the seeraga samba rice. thank you Kannamma

    Reply

  12. Awesome taste.. perfect texture.. followed the same procedure and biriyani turned out tongue licking..thanks for the receipe

    Reply

  13. in this recipe does that 50gms of onion is sufficient? I haven’t tried , your recipe looks so yummy .

    the onion quantity looks very less thatsy asked

    Reply

  14. Hi mam,
    First of all I appreciate your effort to display nutrition facts also in ur recipes and I have a query whether the total calories mentioned is for the entire recipe or just a serving size of bowl

    Reply

  15. I have tried this recipe many times exactly, only exceptions being basmati rice instead of seeraga samba and not using ghee. Only problem I find is biryani rice turns out a bit dry even though I use 2:1 water to rice ratio. How can I make it better? Thanks!

    Reply

  16. Wow wow wow.. I have tried this briyani many times …All the time it came out v well .. imp is timings .. thank you so much for the recipie..

    Reply

  17. Is it possible to use the same recipe without chicken and just eggs/ soya chunks? Should I reduce the spices? Kindly let me know

    Reply

  18. Hi Madam,

    Thanks for the best recipe. Just finished cooking, my wife is super impressed. Your recipes are boon to happy married life
    Regards

    Reply

  19. Hi Suguna Madam,

    I love cooking. i saw your website one of the best. website having option for take print for reference, that is really amazing. you are so kind to help with your efforts. thats showing how much you love with cooking.

    One more request: i really tired with chicken 65 madam. i want to try your different style. In some restaurant very juicy and tasty. even my current style is better than top 5-10. if you have any please share. i want to cook best like you. thanks for your nice work. all the best

    Reply

  20. I tried this recipe yesterday.,jus followed ur recipe it came out really well.,it exactly tasted lik the original one..thank you suguna mam 🙂

    Reply

  21. Omg. What a recipe? Did this Biriyani today. My sons r mouth watering. Thank u soo much for ur recipe. My husband always insist me to do Biriyani like restaurant style. I am waiting for my husband to taste. Thank u once again.

    Reply

  24. HI Suguna,

    I Just love thalapakattu biryani. We live in the US and getting authentic Tamil biryani is out of question. I really want to make this one. Can you give me Cups measurement or number measurements (for shallots and garlic). I have no idea about gram measurements. Your response would be greatly appreciated. Thanks in advance

    Reply

  25. tried this several times now… nd my family and friends love this recipe .. they call me a biriyani expert after making tis.. after several times i made modifications like… adding half a tomato and grinding garlic together with the ginger mixture and not crushing the shallots rather chop them and saute them till caramelized.. it was perfect … Thanks to ur recipe 🙂

    Reply

  27. Thank you so much Suguna for the recipie .. I just love thalapakatti biryani and when ever ppl fly from Chennai to Pune used to buy it for us .. but after trying this recipie I eat them wen ever I want to .. My husband loves biryani and after I tried this recipie he always wants it on weekends .. he will not have patience for the last 20 Mon step … Thank you so much once again . As usual your recipies are fool proof and Neva cheats our taste buds …

    Please let me know the procedure for cooking mutton if I had to make mutton biryani .

    Reply

  28. Hi Kannamma,

    One of the things we miss here in Mumbai is, of course, Dindugal Thalappakatti Biriyani.. My wife absolutely loves it and prefers it over all other varieties. Recently she was unwell for over a month and hospitalized. The first thing she wanted to eat once we were back at home was biriyani. I followed your recipe to the T and needless to say, the result was amazing. Full credits to you (and your mom)!. Thank you for sharing this recipe.

    Reply

    • Thank you so much Shivram. Hope your wife is recovering well. I am so happy to know that you made her biryani. I do not know of many men who will do this for their wife. Stay blessed you both. This message made my day!

      Reply

  31. Thank you very much for the recipe. Could you confirm if 50 g shallots is right? I use medium shallots. 50 g crushed gave very less. Thanks

    Reply

  33. This is one recipe I could never screw up even if I wanted to. Just that you need a bit of patience between each step. Minimal ingredients.

    Reply

  34. Hey! Thank you for sharing this recipe. I have a question. If I double the meat and add a corresponding amount of rice, what happens to the rest of the ingredients? Do I double everything, including the spices?

    Reply

  35. Your the Best, I have cooked more than 20 times. Every single time it was a blockbuster and also I came up with new gravy with same ingredients. It really added very good flavor & took to next Level!!! If you want I can share the recipe of that Gravy. Your are Sweet Dude!!

    Reply

  37. I have made this biryani following your recipe over 10 times. Its my go to recipe whenever I have to impress my family/guests. Its a no fail recipe. Simple ingredients, easy to make and such a hit. I live in the east coast and hard to find a good biryani place. This recipe hits straight home. II should’ve paid you my compliments and thank you long ago. But better late than never. A big thank you for posting. Its a 5/5 from me.

    Reply

  38. I have made it twice so far and the next time I will perfect it (I would add a little bit of salt when cooking the chicken too then add the rest with the rice). It’s a hit with my family! Thank you.

    Reply

  40. The biriyani came out good. But the biriyani flavor was little less. Followed the same measurements as mentioned in the recipe. What could be the reason?

    Reply

  41. Hi! Suguna.
    I am kalaivani, from TamilNadu.
    Have tried the biryani recipe with country chicken months ago which turned out very well. Today I’m to do it with mutton using the same thallapakati recipe……
    Hope it turns out well.
    Do keep me posted. Thank u.

    Reply

  46. Hi
    I have a doubt on the quantity of the shallots and garlic.can you please tell me in numbers. Am planning to try this recipe tomorrow.

    Reply

  47. Tried this recipe yesterday and it came out so well.The aroma and the taste are just awesome.thank you mam for this recipe.

    Reply

  49. Thanks for the recipe and I am very much exited to try this myself this weekend. Can I request to share the magazine printout with more clarity as I am not able to see the details clearly. hope you can email me the printout if you could with better clarity.

    Reply

  50. Suguna, one thing I always wanting to message you and forget is how easy it is to peel garlic. I dont know if you already figured it out from online, but since I make this receipe atleast once every few weeks, the garlic peeling technique I use has been life saver!. in the video they use like a bowl but i use one of those ninja single serve cup with a lid and it works perfectly!

    Reply

    • Thank you for sharing this tip Mahesh. I do use this method for big dried garlic. Somehow, the small country garlic you get down south in Tamilnadu does not work with this method. May be its not fully dried up like the Gilroy garlic you get in the USA.

      Reply

  51. Biriyani meant only mutton biriyani for me and for about 10 years I have cooked my mom’s style Chennai biriyani. For long I wanted to cook chicken biriyani and this is came out very well yesterday. Thanks a ton for sharing this wonderful recipe!!

    Reply

  52. Tried it thalapakattu biryani yesterday,the taste was just awesome..Its aroma was something extra ordinary….thankyou so much for sharing a wonderful recipe…

    Reply

  54. First of all, thank you so much for sharing this recipe. It came out very well. I am beginner in cooking, but today after preparing this nobody believes that I am a beginner. The taste was very similar to what we eat at the restaurant. Pictures and the ingredient details are very clear that this dish can be prepared easily. Thanks again!

    Reply

  55. I tried a lot of biriyani recipes. But this one came perfectly fine and delicious. Tried it multiple times and cant get out of the mouth watering taste. Thank you so much for giving this delicious recipe in a very simple way.

    Reply

  60. Hello,

    Thank you for the recipe.

    I was only able to find ground nutmeg and ground mace, roughly how much I need to use for this recipe?

    Reply

  61. Excellent. I tried cooking after a long time and this one turned out amazing. My wife loved it.! Thanks for the pictures.

    Reply

  62. Hi mam,

    cooking in Le creuset’ wow.. Reading the receipe is mouth watering,cant wait to try it tomo. One small doubt,can i use the medium size shallots we get here in California?

    Thank you

    Reply

  63. I left a comment on facebook, but just wanted to leave my thanks on your blog as well! I absolutely love reading your recipes. I am tamil, and I grew up around tamil food, but never learnt to cook when I was with my parents. Now I live in US with my boy friend who is American, but everything I have made from your recipes have been both our favorites. The biryani – we had it for few days, and I already want to make it again. One small question. the ingredient said lime so i bought lime from the grocery store, but later the recipe read lemon juice. I just left out the lime not knowing how it would turn out.

    Reply

    • Hi Mahesh, I am so sorry – It is lime juice. Have updated. I am really glad that you and your partner are enjoying the recipes from Kannamma Cooks. I am really glad. Happy cooking!!

      Reply

  65. Hi,
    I made this recipe yesterday and it was excellent. A bit easier than the hyderbadi dum biryani. and can now say i know two biryani dishes (LOL). I was a bit scared of using all 8 chillies and used only 4, but after tasting, it could have used all 8. Could you please clarify few questions
    – when you say crushed garlic/shallots, are you measuring the amount after crushed or weigh the pods and then crush them?
    – If you are making double the quantity, we can just double the measurements right?
    -if we are going to fry the shallots/garlic/masala paste together, can we grind them all together?

    Thanks,
    HArika

    Reply

    • Hi Harika.
      – when you say crushed garlic/shallots, are you measuring the amount after crushed or weigh the pods and then crush them?
      whatever you do, it will not differ. we are measuring by weight and not by volume. 5 cloves of garlic (about 15-20 gms) will weigh the same after crushing too! aint it?
      – If you are making double the quantity, we can just double the measurements right?
      Yes. Thats right.
      – if we are going to fry the shallots/garlic/masala paste together, can we grind them all together?
      I like to grind the spices separately to attain a smooth texture. If ground together, I find that cinnamon etc…doesnt grind well.

      Reply

  66. Thanks for the recipe…Have you used the le creuset cast iron vessel…How many kg of briyani can we make in it…

    Reply

  68. Prepared thalapakatti biryani per your recipe and my gosh, it was just pure heaven! Your recipes are absolute perfection. I navigate to your site sometimes to just read the recipes like a novel :)… you have done a fantastic job of details and pictures that make any dish look so easy and makes you want to try right away!

    I have tried several other recipes during holidays and each one turned out just finger licking good! This is one blog I have shared with several friends and holds my attention for a really long time 🙂

    Reply

  70. Kannama ka.
    Chala delicious ga output vochindhi.!
    Thank you so much for ur recipes.!
    I have tried many other internet recipes but nothing comes out as it has to be.! But all the recipes I tried from ur site comes out perfect.!
    I made this Briyani today for 10ppl and the it was over in no time.! Thank you akkaiya:)

    Reply

  71. My daughter loves the Biriyani & had it almost every other day on her last visit home ( Chennai), she missed it so much , lucky for her , I came upon this & tried it today .. comfort food during test week & the cold winter days . It came out beautifully & has now taken second place To Hyderabadi Biriyani ☺☺

    Reply

  72. Hi Suganya,

    Amazingly written with pictures !

    Thank you first of all !! 🙂

    I followed your recipe and it came out very well except for color. This is my very first time for Biriyani.. My husband and I loved the taste.. I actually used NaatuKozhi instead of Broiler chicken..

    I didn’t add pattai, cloves , jadhikkai ..

    The color of the biriyani was very light green .. I didn’t get exact thalapakkati biriyani .. Is it because of the missing pattai. , cloves and jadhikkai ?

    If you can share me your e-mail Id , I will share my biriyani picture ..

    Many thanks,
    R.Anandhi

    Reply

  74. Thalapa Katti biriyani is irresistible. When we were in chennai we always find a reason go Thalapa Katti. After coming to USA I am missing the taste for big time. Even the restaurants here they serve only North Indian biriyani or Hyderabadi biriyani. What to do, myself addicted to Thalapa katti’s taste nothing can win it over. Ur photo is so inviting, am totally trying it today. I can’t find mace in my kitchen, can I leave it?

    Reply

  75. This is the first time that I have absolutely loved a recipe that I have found on the internet…. I loved it ???. Even though I have never had the original thalpakettu biriyani… I have a feeling this is the closest that I am going to be…
    so thank you for sharing the recipe and thanks to you mom who saved the recipe… I wish I had taken a photo… but the biriyani disappeared the minute I opened the lid…

    P.S: this is the first time I have ever commented on a recipe… so it’s that good.

    Reply

  76. Have tried mutton biryani, it turned out so well.
    Mutton should be cooked in the prepared masala(preferabely 45min).
    Thanku

    Reply

  77. Hi , I tried your recipe b substituting mutton in the place of chicken and pressure cooked the mutton with the gravy first..it came out well.thank you very much

    Reply

  78. We tried the same ingredients(Recipe) with mutton but then it didn’t came out that well.As a matter of fact we even cooked the mutton beforehand and then continued with the process as you told in your preparation.

    I would appreciate if you could send me details on for the same for Button Thalappakatti biriyani(Step by step process)I would be glad;-) Anyway thanks for sharing your recipe here,do appreciate.

    Looking forward for your Button Thalappakatti biriyani recipe.

    Thanks and Best REGARDS,
    Ramesh

    Reply

  81. Hai this s Preethi from Coimbatore…I have tried ur recipe today.. It tastes too Gud and was similar to thalapakkati Briyani .. Thank u so much for this recipe

    Reply

  83. hi suguna , i have tried many of your recipes and every dish came out so good. i also tried this biryani and it came out to be so tastey. my family just love your recipes. can you post a recipe for prawns biryani as i love prawns. waiting for your more finger licking recipes

    Reply

  85. Regarding dum for biryani at home using atta dough that many use; i saw a street side biryani hotel using huge aluminium vessels with matching lids. They used thick sugar gunny bags; similarly for biryani this time using your recipe, since my casserole lid was light and kept bouncing up and down because of steam pressure; i just used a matching plate with underside of plate wrapped with a wet kitchen towel. Fold over sides of towel onto top side of plate and place a heavy weight or vessel of water. works very well

    Reply

  86. Hi Suguna. After trying some of your recipes like paniyaram and kollu rasam, was massively impressed with the results hence have tortured my family with only your recipes for all meals for the past 15 days 😛 . At first i was very apprehensive about 50gms each of ginger and garlic pastes for 2 cups of rice so cross checked with the ambur biryani recipe. Was the same so no typos 😀 I amped up the rice to 3 cups keeping all else the same. Amazing results. It’s my hobby to re-vamp existing recipes, especially biryanis. Have made weird stuff like Mince stuffed-fried bajji chilli biryani and dal koftas stuffed with mince biryanis. I’m new to your site and am trying as many recipes as possible. Usually i’m far more proficient with Non-veg western cuisine

    Reply

  87. Myself from City of Dindigul. i got the same taste from your recipe as i get from thalapakatti traditional restaurant’s biriyani. i tried the same in many different ways, finally got is at my kitchen itself, hats off.

    Reply

  88. Thank you so much for the recipe. such a tasty biriyani, my wife loved it very much. Thanks a lot. one thing i would like to mention is, my self felt a slight bitter in that so added a cup of coconut milk then got the heavenly taste… it’s all because of your recipe. Thanks again

    Reply

  89. Hi, Have you experimented the Thalapakkatti restaurant style tawa Fish . If yes, could you please share the recipe ?

    Reply

  92. Hey suguna!! this biryani looks mouth wateringg and thank you so much fr this recipe 🙂 🙂 And, I kindly request you to post country chicken biryani and also country chicken chukka recipes.

    Thank you

    Reply

  94. Hi for this Diwali ur recipes only at our home. Ulundu murukku, kala kala and thalapakatti biryani. I was very happy with the output. Thank u soooo much.

    Reply

  95. Hi kannamma cooks
    Yesterday day i made thalapakatti biriyani and it was awesome…I made it in pressure cooker…thanks for the recipe…

    Reply

  97. I tried with mutton, but the meat was hard n rubbery. But it was mentioned the same procedure as done for chicken. Pls suggest few tips to make mutton biriyani soft as chicken.

    Reply

      • Oh I see. In the beginning of the recipe, I have mentioned that its an “adapted” recipe. I have adapted the recipe to be made in the home kitchen. Mutton takes longer time to cook and from my experience , the same procedure will definitely not work at home without doing some changes.

        Reply

    • Add raw papaya paste to raw meat(mutton,beef) and marinate for at least 40 mins. Add it till meat fully covered.then follow the same recipe.and the recipe was good @ suguna

      Reply

  100. I prepared this yesterday for lunch and it tasted so yummy.. It became more tastier during dinner and we couldn’t stop licking our fingers!! It’s damn good!! My husband loved it and he wants to bring his friends now for lunch one day to taste this!!

    Reply

  102. Hi akka,
    Tried your briyani today after reading all the race reviews but my briyani is white in colour and taste nothing like briyani..it taste like pudina sadam.. I added 20 garlics and 24 shallots..what do u think could’ve gone wrong??pls help..would love to get it right..

    Steffi seetric

    Reply

  103. hi this is suchithra vinod, have tried this recipe, it came good as alike thalapakatti biriyani flavour.. my husband n my kid enjoyed.. as I dont like normal biriyani receipe, wen ever I feel like eating, we ll go to thalapakkati hotel, the flavour of the spices came so very well, thank u so much for sharing a tasty receipe worth the best . convey my thanks n wishes to ur mom as well..

    Reply

  105. Mam

    I tried your thalappakatti briyani it was awesome. My husband loved it. I made it another day for my work friends they all asked me where I got the recipe. I told them about your site. Thanks for the good work mam. I saw your pot in the pic very interested to know about that is it cast iron would it be good for slow cooking I mean for dum for briyani. Thanks

    Reply

  106. Hi i tried this with mockchicken since we are vegetarians.The kids loved it very much and asked for second and third serving
    Thank u for giving us a beautiful recipe.unga viralaku mothiram thaan podanum.Excellent culinary skills you have
    And i used big onion only.

    Reply

  108. I’ve so far tried thalappakatti chicken biryani, ambur mutton biryani, tamil Muslim chicken biryani and thengapal sadam.. each one is unique and came out very well each time I tried. . Every one at home loved it including my 2 year old.. thank you so much.. I must say that I’ve never cooked biryani in my life before this. So I myself was surprised with the results. . Great effort. .the summary at the end is very useful and I take screenshot for easy reference. .

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  109. சமைக்க சுலபமா இருந்துச்சு அக்கா
    டேஸ்தாவும் இருந்துச்சு …. சூப்பர் உங்க blog

    Reply

  110. Thank u so much for the recipe, tried today came out really well which was not expected ?ur recipes are nostalgic….. same as my mom cooks….. keep posting new recipes….
    Thank u sister….

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  111. Hello mam thank u so much for this wonderful and the exact recipe of traditional biryani.we loved it and total hit at home.hatsoff for ur hardwork mam

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  112. Thanks for the recipe.. it turned out very good.. i like all of your recipies.. they are different from other recipies .. awesome job.. keep going..Once again thank you 🙂 Magizhchi 🙂

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  114. Love your recipes, but even more excited to see that you use Le Creuset. So excited to see Kongu food represented so well and clearly in your blog – makes me not miss home so much.

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  115. A precise and neatly explained recipe that is 100℅ foolproof. Tried it umpteen times and it’s always fantastic. Thank you once again Kannamma

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  116. Hai Suguna
    I tried this biryani everyone in my family loved it especially my kid. He asked me to save some for tomorrow . My husband is now asking me to cook only this biryani. Thank you somuch for sharing this great recipe

    Reply

  117. Hi

    I have got some kali jeera rice from the Indian grocery store.Can I use that instead of seeraga chemba rice?

    Reply

  122. Thank you for a wonderful & easy to follow recipe. Turned out great! Your cooking times for saute & resting the rice etc. were perfect! Will be regularly following your blog from now on!

    Reply

  124. Hi,
    can we grind the mint and coriander leaves or should we have to use only them as chopped..
    Also, can we use big onions I we didn’t get small onions

    Reply

  126. Hi Suguna,
    Tried this recipe last Sunday & I must say it was excellent & something really
    different from the usual we make with a lot more spices, tomatoes etc. However,
    I thought the quantity of small onions mentioned was on the lesser side, so used
    about 200 gms.
    One other thing was that I too found a slightly bitterish after taste. I wonder what
    that could be due to. Maybe old nutmeg and/or mace ?
    Andrew
    Coonoor

    Reply

  127. Wow great recipe I love cooking but have no much idea abt new new dishes today I came to know any ur food list it was great lovely recipes.. l want brinjal gravy usually they do for briyani..

    Reply

  128. Hi… Kannnama…
    The recipe is Mouth Watering…
    I was wondering if you could tell me how to make the same Magic with Mutton?????

    Reply

  129. Hi kannama,
    Just laid my hands on some fresh jathukai from courtralam , would really like to try this recipe ! But some of the measurements in grams are confusing me ( I don’t own a weighing machine and I am a newbie cook ) can u mention it in terms of spoon , number or cup!
    You are the best !

    Reply

    • Hi Lucky
      Here is an approximation!
      !For the Masala
      50 grams ginger (about 2 inch piece)
      !Other Ingredients
      25 grams Ghee (About 2 tablespoon)
      75 grams Sunflower Oil (about 6 tablespoon)
      50 grams crushed Garlic (10-12 cloves garlic – big ones)
      50 grams crushed shallots (15 small onions)
      Hope you have it good!. Let us know how the recipe turned out!

      Reply

  134. Hello Kannamma, Thank you so much for sharing the recipe. I tried and came out Excellent. I am passionate about Cooking and trying all kids of food. But mostly our South Indian food.. My mom got the Seeraha samba rice from my home town and I’ve been trying different methods as I do other biriyani’s with Basmati Rice but nothing worked out well. This is the best recipe for that rice and My wife loved it. In fact she asked me to follow the recipe going forward LOL.. She is my best critic and she liked it. Thanks again!!! Would it be the same method for Mutton except pressure cook mutton before adding it to this masala? I appreciate your time and effort to share the recipe.. Keep the good work.. Cheers

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  135. I tried this recipe and it was the closest I’ve tasted to that of thalapakattu.. Thanks Ms. Kanamma for helping us relish our delicacies from India..

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  137. Thanks for the recipe.. tried out and it came out really well.Exactly the same taste as thalapakatti 🙂
    Thank you so much 🙂

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  139. Thanks for ur recipe… Briyani is my favourite.. U hv done a great job for foodies lik me. I tried it. Came out awesome..

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  140. Hi suguna….tried your recipe today, it was a mega hit and everyone loved in my family :)?Thanks a lot for sharing the lovely recipe ?

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  141. Hi kanamma…your biriyani recipe and is amazing..tried it at home…came out beautifully… One humble request…When I recently went to Rahman Biriyani, I noticed that the brinjal curry side dish for Biriyani was lip smacking… Can you also post the recipe for that Rahman Biriyani Muslim brinjal curry here

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  142. Hi, Tried the same, Somewhere something is missing, I didn’t get the same taste from where i had original Thalapakatti Biriyani. I used the same QTY spices , I got very very light mild flavour , Also the punch of masala is missing. We need to add more masala to get the same taste(Original) Thalapakatti Biriyani. We can say this is Zeera Samba Rice mild briyani, Not Thalapakatti Biriyani.

    I THINK they didn’t REVEAL the TOP SECRET of Thalapakatti Biriyani

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  143. thanks to you and your mother for the awesome and authentic recipe.we stay in hyderabad and long for this thalapakati biryani..its a feast to us thank you.

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  146. I tried the dindugal thalapakatti biriyani recipe listed in your website. It is simply the closest taste to the original. I am totally impressed. My son loved it. We moved to US very recently and hence miss the variety in food that is available in Chennai. I have been scouting for authentic recipes and am mighty glad to have found a treasure in form of your website! I hope to try many more of your recipes. Thank you Suguna!

    Reply

  147. Tnxs a lot, kanamma your recipe is rocking..! Homemade hotel Khana, my lil one is so particular abt the thalapakatti biriyani, never thought its possible to make the nearest to it…!
    Thanks from my heart dear, it came out wonderful…!
    The yummy flavours while cooking jus filled me through,
    Grt recipe….!

    Reply

  149. Mam, thanks for helping thousands of us globally to have good food at home. God bless you and your family. Thank you one again

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  151. I should say this was excellent …..!!!!!!
    Complete step by step directions and it gave a superb biriyani …. I got a thumbs up from whole family :):)

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  152. Wow! I tried your recipe on a Christmas day! I should say OMG!! fabulous!! What a detailed and descriptive (esply that ground masala brought in all such similar thalapakatti aroma and flavour) one Indeed that made my job so easier. It taste so so like our Dindigul biriyani and all my friends at home just loved it! Couldn’t get enough of it and heating up and eating whenever I feel like…I so wanted to post the pics but doesn’t seem to be happening here.. however it came out stunning and thank you very much for it.

    Jey

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  154. Since i am a vegetarian, i tried mushroom biriyani with the same recipe.. It turned about to be tooo wonderful and very close to the original dish.. Thank you for sharing this recipe with such a great explanation 🙂

    Reply

  155. Hi Kannamma,
    Thanks for posting this recipe. It looks very delicious. I would like to try it. Can you please give me the measurement of garlic and shallots in numbers.? I live in US.

    Reply

  156. Hi this is Deepa. I’m following your blog for quite sometime and I tried out this biryani last weekend and it was awesome. Everybody at home liked it.. Thank you for sharing nice recipes!!!

    Reply

  157. I love cooking, for a try took time to cook biriyani for my family. My wife and daughter loved it.
    Thanks for the delicious easy way of making the biriyani – Thalapakatti style.

    Cheers to u.

    Reply

  158. Googled ‘Thalapakati’ and ended up in this blog. Since we are veg, we replaced chicken with soya and vegetables. For the first time experienced the aroma of Thalapakati at my home! We had a great treat this afternoon.Thank you so much Suguna, keep up your good work!

    Reply

  161. Hi this is preethi,
    I live in chennai and this Sunday tried ur thalappakatti biriyani.
    Wow! It was a blast. Thank you so much for the recipe. Goodluck

    Reply

  162. Thanks a lot Suguna. Was searching for Thalappakatti recipe for along time. Thanks again for sharing. Gonna do this for thanks giving.

    Reply

  163. Kannammaaaaaa
    I love cooking during weekends. Me and wife love thalapakati briyani. The recipe which u have posted was mind blowing. It came very close to the original. I used mutton. Before adding the mutton, i cooked the masala for 7 to 8 extra min more than what prescribed to get that black color. Taste was mind blowing. Thanks a lot.

    Love u kannama. Keep posting more recipes. This was the first post i tried from ur blog and started following it regularly. I felt so very happy. Keep up ur great work

    Reply

  164. Very neatly broken down for an amateur cook like me. This came out perfectly – I used Mutton instead. Thanks for sharing!!!

    Reply

  165. Hello Suguna,
    I followed your biryani recipe procedure with a bit variation in the spice level and it turned out to be awesome, just like restaurant style as my husband noted. Thank you for sharing this superb recipe…it is one of the recipes to be preserved for special lunch times 🙂

    Reply

  166. Hello Suguna ..thanks for this recipe. We are biriyani lovers :).Today I prepared the biriyani mentioned in your blog….the biriyani turned yummy yummy….my husband just loved it 🙂 .I promised to make this for few of my friends to enjoy…thanks once again for this receipt.

    Reply

  167. Hello Suguna ..thanks for this recipe. We are biriyani lovers :).Today I prepared the biriyani mentioned in your blog….the biriyani turned yummy yummy….my husband just loved it 🙂 .I promised to make this foe few of my friwnd s to enjoy…thanks once again for this receipt.

    Reply

  168. Hi Suguna
    I have cooked the best biriyani today..:)
    Thanks to u…really it was awesome..kudos to ur work…
    Regards
    Pradeep

    Reply

  169. Hi Suguna,
    Thanks a lot for this detailed recipe. Today (Sunday) I tried your Thalappakatti Chicken Briyani, I must mention, it came out really well my wife, and my friends enjoyed it especially my 5 year old son for the first time ever asked for more Briyani thanks to your caution on no. of chillies (I used 5 for 750gm rice). Moreover, I must say I learned a new recipe, thanks again. Keep the good work going. Thanks.

    Reply

  170. Hi Suguna ,
    This is such a beautiful recipe ,my hubby and children like somuch . it is almost very similar to the original taste of thalapakatti, I was searching for the recipe in Google ,found many , but yours is fabulous, the step by step procedures are really helpful, keep posting this sort of recipes . Good luck . Thanks.

    Reply

  171. Hey Suguna,

    I was searching for thalapakkati recipe long time, i see yours very accurate.
    Even a timing change make the recipe spoil, Even in that timing of say 10 mins, 20 mins you are very accurate.. Believe it or not, I got the same result of your picture. Good one… Appreciate it really. Keep putting more recipes, and thanks a lot for spending your valuable time in writing this with pics.
    way to go….

    Reply

  172. Hi dear,

    I am speechless…I can say just wow…. I have been waiting such a recipe from long time. While cooking itself the entire house was filled with the aroma of mutton briyani. Myself tried so many different briyani’s in last 10 yrs from the day when I started cooking but this is the highlight… :). Thank you so much.

    Reply

  173. Hi kannamma,thalapakatti briyani is an excellent fud in tamilnadu kitchen…u have given this so clearly n perfectly….I tried tis recipe n nw i proudly say tat am an expert in briyani…my husband has strtd quiting outside fuds sinc I hv strtd cuking all hotel recipes in hom with ur recipe index….am hppy tat in hv beaten my mthr-in-law n my mom toooo…..thnk u fr ur unique recipes from tamilnadu….

    Reply

  176. Kannamma What to say! there are many thalapakatti recipes in the internet, your recipe proved that the other ones are fake. Thanks for this great recipe…. the biryani came out very well… thanks again…

    Reply

  177. I live in South Australia and finding shallots are a rarity(even if we do, they’re not like the ones we get in India) However I tried this with sliced red onions and followed the rest of the recipe alongwith GG paste. Tasted awesome! Planning to make this when friends come over.

    Reply

  178. Hi kannama

    Can u give me a quick headsup on how to make this style with mutton ? Do u cook them without spices before or do we need to add any ?

    Reply

  179. Hi Suguna,

    Thank you for posting such a wonderful recipe. It really did taste just like the Talapakatti we get at restaurants. My husband thoroughly enjoyed it. He has asked me to make it again during his sis’s visit this weekend.

    Yet to try your other recipes.

    Rgds,

    Ananya JT

    Reply

    • Hi Naresh, as you can see, the recipe came from a chef who works at Thalapakattu. He never used pepper in the recipe. I have tried this recipe umpteen number of times and this is as close to the original. What more can I say!

      Reply

  181. Hi Kannamma,
    I would like to know how to make Mutton instead of Chicken Briyani in Thalapakatti style. I generally pressure cook mutton with salt and turmeric before starting to make briyani. Can you pls advice me?
    Thx,
    Kp

    Reply

  182. Hi…

    Was so glad to have found your website, I love Tamil food n especially this biryani…
    Do you get sera sambar rice in U.S.? If yes can you please let me know which brand? I live in nj.. N want see if I can get this rice….I love the rice smellll….thank you so much….

    Reply

  183. Hi Suguna,
    Biriyani came out really well. First time i cooked for 20 of our workers in cardamom plantations as part of Aadi 18, thanks giving. It was delicious & everybody gave compliments. All the credits goes to your mom for saving the recipe and to you for sharing it. Thank you & best wishes.

    Reply

  186. HI SUGUNA,

    I DONT KNOW HOW TO THANK YOU
    FOR THESE WONDERFUL RECIPES.YESTERDAY I TRIED
    THALAPAKATTI BRIYANI…IT WAS REALLY SUPERB….
    MY DAUGTHER ASKED ME TO THANK YOU FOR THIS RECIPE
    SHE IS A BRIYANI LOVER…ONCE AGAIN TKANK A LOT

    Reply

  187. Hi Kannamma,

    Your recipe was awesome. Tried it for today lunch and it came out ver well. Thanks for sharing the recipe dear.

    Reply

  188. Hi suguna… Tried this yesterday and it came out so so good… It’s going to be my keeper recepie…. My 5 year old enjoyed it too.. Kudos..

    Reply

    • Thank you so much Nalini. It really makes me so happy to know that your little one enjoyed the Thalapakatti biryani! Must have made you a happy mommy! Thank you so much for letting us know. Thalapakatti rocks !!

      Reply

  190. In the picture ginger is mentioned as 1/4 kg for 1 kg… But you have given as 100 gm for 1 kg… So which one shall we use…

    Reply

    • You are right. The original recipe for Thalapakatti biriyani in tamil uses 1 kg rice and 1.5 kg meat. For this quantity 250 grams ginger is used. I have scaled down the recipe for home requirements. Use the scaled down version. This recipe has been tried by many readers with excellent results. The recipe on the blog is a scaled down version (I have adapted). Hope you have good results.

      Reply

  192. hi,iam a vegetarian who never cooked any meat,i tried this chicken biriyani for my husband’s birthday.turned out soooo goood that my hubby and his friends appriciated me very much.thank you so much

    Reply

    • That is so good to hear Jeya. To cook non-veg food being a vegetarian, that’s really so nice of you. Your husband is a really lucky man. I am happy your family loved it. 🙂

      Reply

  193. I have Tried this Biriyani, it came good and my Family like this. Thanks for Presenting this Receipe.

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  195. Tried out this recipe. Absolutely fantastic. It came out very nice. My family liked it a lot. I like all your recipes and neat way of presentation. Thank you Kannamma.

    Reply

  197. Suguna, tried this biriyani for lunch today….. Got a lot of compliments from all my family members. Even when the biriyani was being cooked, my house was filled with nice appetizing aroma of the Mutton mixed with all those spices….. Yummy…..

    Reply