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.
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.
Peel shallots. We call it as chinna vengayam – small onions. Crush the shallots in a mixie without adding any water. Set aside.
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.
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.
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.
Add in the yogurt/curd. Cook with the lid open for 5 minutes.
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.
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.
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.
Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lime juice.
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.
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.
After the rest, Enjoy Thalappakatti Biriyani!
- 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
- 500 ml Seeraga Samba Rice
- 750 grams Chicken with bone
- Meat to Rice Ratio - 1 Rice 1.5 Meat
- 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
- 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.
- 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.
- 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 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.
- 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.
- Add in the yogurt/curd. Cook with the lid open for 5 minutes.
- 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.
- 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.
- Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary.
- Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lime juice.
- 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.
- 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.
- After the rest, Enjoy!
It came super yummy . My hubby and I loved it . My 3 year old loved the chicken pieces a lot.
I had a query though . When I added curd , it kind of curdled when the gravy mix was simmering. Although the taste was good, I was wondering if this is expected or am I doing something wrong .
Yes. The curd will curdle due to the presence of chillies.
My 7 year old loves Biriyani. She loves thalappakatti Biriyani a lot. I was searching through your chicken recipes today, when she spotted this Biriyani recipe. We unanimously decided to try this out today.
It came out delicious. She had three helpings and looked like she was in heaven. Her happiness is priceless.
Many many thanks for sharing this recipe.
thats so nice. Thanks for trying.
Tried this recipe with mutton .added on cooker cooking with 2 whistles to soften the meat came out excellent.thanks for the detailed recipe
Enjoying. Very Nice.
Tried it today. It came out very good. Thanks for sharing!
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.
Can I use slow cooker ? Thought of using slow cook overnight with Jeera rice . Any suggestions or recommendations!
Best biriyani ever!!!
Thank you. We tried it out today….it came pretty well….enjoyed our Sunday lunch ..Thx again
Hi Mam,
Can we try it in pressure cooker. Is it possible?
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
this recipe indescribably helped me. i was madly rushing for an authentic recipe of dindigul biryani. thanks.
Thank you so much!
Awesome taste.. perfect texture.. followed the same procedure and biriyani turned out tongue licking..thanks for the receipe
Thank you!
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
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
This recipe is 4 servings and the calories mentioned is per serving.
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!
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..
Thank you so much!
Is it possible to use the same recipe without chicken and just eggs/ soya chunks? Should I reduce the spices? Kindly let me know
Hi Madam,
Thanks for the best recipe. Just finished cooking, my wife is super impressed. Your recipes are boon to happy married life
Regards
Hiii suguna mam!
This is his wife replying😁yes, it is the best feast i ever had!!!
Thank u so much!!!!!👍👍
Thank you so much Darshan. Glad you liked it!
Thank you!
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
Thanks and do try this. https://www.kannammacooks.com/chicken-65-recipe-boneless-chicken-65/
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 🙂
Thank you so much!
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.
Thank you. Glad you liked it!
Today I tried this. It’s Very good recipe, which I ever taste it. Thanks for posting this recipe.
hank you so much!
Madam kindly tell us the timings with pressure cooker
For pressure cooker 1 rice : 1.5 liquid and 2 whistles. Wait for the whistle to release naturally.
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
10-15 crushed Garlic
15 shallots (small onions)
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 🙂
Thank you!
Can I use normal chopped onions along with small onions as I don’t get small onions easily.
Sure Neha. You can.
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 .
Thanks Christy. Will post the mutton biryani recipe this week. Thank you!
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.
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!
I don’t have nutmeg ? Can I cook without that ?
Sure you may skip.
Thank You
Hi, for 1kg meat what is the ratio of rice to be used??
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
Yes. Aravinth. thats right. Too much shallots will make it bitter.
Thank you!
Fantastic recipe. Those looking for an easy and accurate recipe look no further. 5 star rating!
Thank you so much for this comment. Made my day!
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.
Thank you!
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?
You need to double everything!
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!!
Thank you Pradeep. Sure you can mail me at sugunaindia at gmail.com
Tried twice. It tastes exactly like the original Thalappakatti biryani!!
Thank you so much. Very happy that you liked it.
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.
Thank you so much. Very happy that you liked it.
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.
Thank you!
That’s it? wow. Minimal ingredients. Thanks
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?
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.
Hope you like it!
I have tried this yesterday and it came out very well. Thank you so much for the recipe 🙂
Thank you Ramya!
Hi … I tried vth chicken… No words… tqsm… shall I try d same vth mushroom?Will it tastes gud?
Try mushroom biryani updated in the blog.
In this method can we make mutton Biriyani…..?
Biriyani came out v well…thAnk u for the recipe..Loved it
Thank you so much!
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.
Use 2 pods garlic and 20 shallots (Indian small onions)
Thank you so much. Tried this today and it was sooooo yummy..
Tried this recipe yesterday and it came out so well.The aroma and the taste are just awesome.thank you mam for this recipe.
Thank you so much. Really glad that you liked the recipe.
Can you temme a vegetarian version of it.. what can I add instead of meat
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.
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!
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.
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!!
Thank you so much. Glad that you liked the recipe.
Tried it thalapakattu biryani yesterday,the taste was just awesome..Its aroma was something extra ordinary….thankyou so much for sharing a wonderful recipe…
Thank you Firdozashik.
Good taste .briyani you dnt add coriander powder and tomato why ?
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!
Thank you so much!
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.
Thank you very much!
Hey! Tat is an awesome recipe.I tried it . It turned out really good.My lo loved it too.
Thank you very much!
Nice receipe. Easy and good taste
Thank you!
Thanks for the recipe. Can i skip the mint for the biriyani?
You can but the flavor and aroma will be missed.
I tried it with mutton ….Was awesome taste as served in restaurant…So tastyyyy:-)
Thank you!
what if we dont use nutmeg?
Sure. you can omit it if you dont want to. Nutmeg adds a very earthy aroma to the biryani!
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?
1/8 teaspoon of nutmeg and 1/4 teaspoon mace
Excellent. I tried cooking after a long time and this one turned out amazing. My wife loved it.! Thanks for the pictures.
Thank you so much.
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
Thank you so much! Sure you can use the shallots or even pearl onions. ( you can find pearl onions in the freezer section like Ralphs.)
I tried it y’day wt pearl onions,it was yum. Easy preparations,this will be my biryani to go for any parties i host. Thank you, you are a life saver!
Thank you so much.
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.
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!!
OMG thank you for the simple,awesome tasty Buryan. I loved it
Thank you Subha.
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
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.
Thanks for the recipe…Have you used the le creuset cast iron vessel…How many kg of briyani can we make in it…
Its a 5 1/2 quart dutch oven. It can hold 750 grams rice and 750 grams chicken.
I tried this recipe and it came out super excellent.it’s very easy to make also.thank you so much
Thank you!
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 🙂
Thank you so much Lareds.
What a spectacular recipe! My hunt for Seeraga Samba rice (in Singapore) begins! 🙂
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:)
Thank you so much Saranya Vishnu. Really glad that you like the recipes.
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 ☺☺
Thank you so much Swetha.
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
Hi Anandhi, the ground spices is very important for the colour. Try adding it next time for the dark colour.
Can you post Dindigul VENU Biriyani recipe..
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?
Sure Vanitha. You may skip!
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.
Thank you so much Febin.
Have tried mutton biryani, it turned out so well.
Mutton should be cooked in the prepared masala(preferabely 45min).
Thanku
Thanks Chiru for sharing this. Happy you liked it.
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
Thank you Santha.
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
Hi sister,
I have tried your receipe today and it turned out excellent. Thanks for sharing.
Thank you Madhan!
Its 5 star rating for this one..
Thank you so much
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
I am really glad that you liked the recipe happy Cooking.
I prepared it mam, Really superb and yummy … thank u mam
Thank you! Really glad you liked the recipe. Happy Cooking!
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
Thank you. Will post soon!
No need to add tomato and bay leaf for this biriyani?
Why people think that tomato is compulsory????
I tried it and came out very well & tasty, Thank you so much for the wonderful recipe. I thought a tomato is an impotent ingredient for biriyani but you have changed my thought.
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
Thats a cool idea!
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
wow! thats so nice to know Praveen. Looks like biryani feast happening big! Happy cooking and your comments mean a lot to me.
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.
Thats so nice to hear Antony!
Bitterness must have come maybe because you over-fried initial masala/garlic/ginger paste mixes. Coconut milk does tend to knock off salt, bitterness,etc. Though it adds it’s own new taste, originality of Dindigal biryani goes. All the best
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
Thank you. Glad you liked the recipe.
Hi, Have you experimented the Thalapakkatti restaurant style tawa Fish . If yes, could you please share the recipe ?
Will it taste good with basmati rice?
Sure. You can make with basmati rice. Water proportions will be the same.
I tried this recipe & it came out very well
I tried with country chicken!
Thank you Ganga.
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
Will post soon. Thank you!
Hi..thanks for the recipe made it twice and my hubby loved it??
Thank you so much. Glad you enjoyed!
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.
wow! That’s spectacular! Thank you so much!
Hi kannamma cooks
Yesterday day i made thalapakatti biriyani and it was awesome…I made it in pressure cooker…thanks for the recipe…
Thank you! Really glad that you liked it.
This is the second time I’m trying this…hats off suguna…it was so good again..
Thank you so much. Really glad that the recipe came out well.
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.
Where is it mentioned Thivya? I have not mentioned in the recipe. The mutton always takes more time to cook than chicken.
It is mentioned in the paper clipping which has been posted in the beginning of the procedure.
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.
Ok fine..Thank you ?
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
Can i try this in a pressure cooker? If yes how many whistles?
If doing in pressure cooker, use 1 rice : 1.5 liquid ratio and do 2 whistles.
Thank u.Should i keep on medium or low? My stove is electric.Iam n US
After adding rice, keep in low flame.
Thank you so much for the recipe.Biryani tastes excellent.Damn sure it is a keeper recipe. My hubby loved it.
Thank you so much. Really glad that the recipe came out well.
Love ur receipes suguna..i miss eating in restaurants and im so delighted that i get to prepare it at home.
Thank you so much. Really glad that you liked the recipe.
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!!
Thank you so much. Really glad that you liked the recipe.
Really nice.. yesterday I tried it. My baby &my hubby enjoyed a lot. Thank you for your post keep going….
Thank you Aarthy!
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
sorry the recipe dint work for you! can you explain a little more.
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..
Thank you so much Suchi! Glad you liked the thalapakatti biryani!
IF WE ARE USING MUTTON ….DO WE NEED TO ADD WATER AFTER ADDING MUTTON INTO THE GRAVY..?
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
Thank you so much Dhatchayani. Really glad you liked the recipe. The pot is a Le Creuset Dutch Oven. Its a really heavy pan and I use it all the time. Yes, its good for dum.
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.
Thank you so much Durga! Really glad that the kids enjoyed it. About the mothiram part – Thank you so much. It means a lot. Made my day!
Thank you very much for the recipe.. It has come out very well..my daughter just relished it..thank you very much
Thank you so much Raji! Glad your family liked the biryani!
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. .
Thank you so much jeya!
சமைக்க சுலபமா இருந்துச்சு அக்கா
டேஸ்தாவும் இருந்துச்சு …. சூப்பர் உங்க blog
Thank you so much! Nandri!
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….
Thank you so much. Really glad that the recipe worked for you!
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
Thank you so much. Really glad that the recipe worked for you!
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 🙂
Thank you Sandra.
When will you upload dindigul mutton biriyani
haha. will post soon
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.
Thank you.
A precise and neatly explained recipe that is 100℅ foolproof. Tried it umpteen times and it’s always fantastic. Thank you once again Kannamma
Thank you so much Noreen!
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
Thats so so nice Leena. Really glad that your kid liked the biryani. Please save some for him tomorrow! 🙂
Hi
I have got some kali jeera rice from the Indian grocery store.Can I use that instead of seeraga chemba rice?
Sure Rekha.
Absolutely yummy recipe tried it with veggies. My foodie baby loved it. Well done you.
Thats so nice to hear that the baby loved it. Thanks for writing Vishnupriya.
No words to tell this recipe yummy supper
Thank you so much Padma. Really glad that you liked the recipe.
Thanks for this great recipe.Your pictures were of great help while cooking.
Thank you Sarika
I tried this recipe. yummy. Thanks a lot kannamma??
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!
Thanks Pal.
Good receipe
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
You can use big onions. That should be fine.
Ground mint and coriander might be over powering and the color also would turn very dark. Just chop them and add.
Hey, what about using garlic paste that you get in any indian grocery in the US, instead of garlic pods ??
Sure Karthik. You can!
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
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..
Thank you Shalini. Will post one soon.
Hi… Kannnama…
The recipe is Mouth Watering…
I was wondering if you could tell me how to make the same Magic with Mutton?????
Will post the mtton version soon Prem.
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 !
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!
Hi can you give measurement for the ingredients for 250 GM rice
You can halve the ingredients
Tried this biryani…..taste was excellent. Thank you for the recipe….God bless you
Hi..
I tried the same but I didn’t get the same colour what you got.. it was slightly green..!!
One question… So we will not be adding tomatoes for this briyani..right?!
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
Haha. So nice.
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..
Exllant your biriyani recipe I love you mom
Thanks for the recipe.. tried out and it came out really well.Exactly the same taste as thalapakatti 🙂
Thank you so much 🙂
HI, I tried this, But its slightly bitterness.
Thanks for ur recipe… Briyani is my favourite.. U hv done a great job for foodies lik me. I tried it. Came out awesome..
Thank you so much!
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 ?
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
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
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.
sorry i saw it now in the detailed receipe . thank you
Please let me know ..how will the measure of rice be 500ml.
2 Cups is 500 ml. We use 2 cups of rice. Standard measuring cups used for the recipe.
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!
Thank you so much Sindhu.
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….!
Thats really really nice to know Anuradha.
Tried this today.. It came out really well..
Mam, thanks for helping thousands of us globally to have good food at home. God bless you and your family. Thank you one again
You are most welcome Santosh! Your words mean a lot to me!
Biriyani came amazingly. It was wonderful. Anybody can cook.heart’s off to you…..
Thank you Jaichandran. 🙂 Yes! with a lil push, kitchen can become a true friend!
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 :):)
Thank You!
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
forgot to mention that I live in New Jersey and it was too much for the biriyani standards we get here…was just gobbled in no time! :):)
Thank you so much Jey. I am really happy you liked it. Thanks for taking time to write in. It means a lot to me. You can send your picture to me on my facebook page https://www.facebook.com/kannammacooks/
We tried this yesterday and it was so tasty..
Thank you so much so sharing this receipe.
🙂
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 🙂
Thank you Madhu!
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.
garlic would be abput 15-18 cloves. shallots about 15
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!!!
Thank you so much Deepa.
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.
Cheers Ravi! I am glad you liked it!
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!
Thank you Amar!
Super
Really superb!
Thank you Ganga!
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
Thank you Preethi!
Thanks a lot Suguna. Was searching for Thalappakatti recipe for along time. Thanks again for sharing. Gonna do this for thanks giving.
Thank You!
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
Thank you so much Satish for writing in. I am really happy that you guys had a great biryani meal. Thank you.
Very neatly broken down for an amateur cook like me. This came out perfectly – I used Mutton instead. Thanks for sharing!!!
Thank You Reena.
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 🙂
Thank You Abhipsa. I am really glad about your husbands comment on the recipe. Hope you guys enjoyed. Happy Cooking.
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.
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.
Thank you so much rumms. I am so happy that your husband really liked it. Let me know how your friends like it too.
Hi Suguna
I have cooked the best biriyani today..:)
Thanks to u…really it was awesome..kudos to ur work…
Regards
Pradeep
Thank you Mr. Pradeep. Hope you guys enjoyed. Happy cooking.
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.
Thank You Sankar!
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.
Thank You Vidhya! I am really happy that the biryani turned well. Means a lot!
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….
Thank you so much Pradeep. Your comment means a lot to me. I am really touched by what you say!
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.
Wow! Thats so nice Chitra! Hope your family had a lovely meal! Thank you for writing in!
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….
Wow. Keerthana. This is so so really nice to hear. It really means a lot to me. Thank you very much for writing in.
That was an awesome recipe. For keeps. The flavour was just right, not too heavy or too mild. Loved it. Thank you for sharing!
Thank you Vaidegi!
thank u for ur usefull..recipie
Welcome Raj 🙂
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…
Thank You Dhilip! I am so happy that the biriyani came out well.
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.
Thank you Sharon. I am really happy that red onions worked out. Let me know if your friends like it too! cheers!
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 ?
I will post the recipe with mutton soon Priya. The mutton needs to be pressure cooked before hand.
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
Thats so nice to hear Ananya! It makes me really happy to know that your family liked it.
Hi
I am also a vegetarian
I taste black pepper in Dindigul biryani
Why its not used in this recipe
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!
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
You are right Kp. You need to cook the mutton before proceeding. I will soon post the recipe for thalapakatti mutton biryani.
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….
Hi Sre. I have once got this rice in a pakistani super market. Its sold as Jeera rice. Seeraga Samba is how its called in Tamilnadu.
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.
Thank you so much Anbarasi. Its really nice to know you cooked for your people and they enjoyed it. Best wishes to you too!
The best biryani.. Quite simple to cook if the ingredients are all ready. Thank you
Thank you Divy!
This is a fantastic recipe dear.. Came out so well.. Thank you so much..
I am so glad that the recipe came out so well. Thank you Divya.
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
Thank you so much Binu. A big virtual hi five to your daughter.
Hi Kannamma,
Your recipe was awesome. Tried it for today lunch and it came out ver well. Thanks for sharing the recipe dear.
Thank you so much Sree for trying out Tamilnadu Thalappakatti Biryani. I am really glad that you liked the recipe.
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..
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 !!
Good Evening,
I made a vegetarian version of this biryani and it turned out very well. Thank you. 🙂
Aruna
That is nice to know Aruna. I have never thought of trying a veg version of Tamilnadu Thalappakatti Biriyani. Will try it soon. Thanks for the idea. 🙂
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…
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.
I cooked it today and came out good. Thanks for the recipe.
Thank you Ravikumar! Thanks for letting us know.
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
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. 🙂
I have Tried this Biriyani, it came good and my Family like this. Thanks for Presenting this Receipe.
Thanks for writing in.
Thanks for d post…. the biriyani is soooooo awesome. …
Thank you so much Preetha. Thanks for writing in.
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.
Thank you very much!
Came out excellent.
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…..
Thank you so much for writing in Padma. Really appreciate it.
Awesome biriyani…thank u so much suguna.
Thanks Sangeetha for trying out!