Tamilnadu Thalappakatti Biriyani

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.
Dindigul-thalapakatti-chicken-biriyani-tamilnad

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.

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

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.

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

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.

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

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.

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

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

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

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

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

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dindigul-thalapakatti-chicken-biriyani-tamilnadu-south-indian-recipe-post

Thalappakatti Biriyani

Dindigul Thalappakattu Biriyani Recipe. Authentic South Indian Tamilnadu Biryani. Adapted from Chef Nagendran of Thalapakatti Hotel. Measurements used – 1 cup rice = 250 ml

  • Total Time: 1 hour 20 mins
  • Yield: 4 1x

Ingredients

Scale

For the Masala

  • 5 Green Chillies
  • 3 small two inch cinnamon sticks
  • 3 cardamom
  • 3 cloves
  • 1/8th 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)
  • 1/2 teaspoon Red Chilli Powder
  • 1/2 cup curd
  • 1 & 1/2 teaspoon salt
  • 1 hand full Mint Leaves
  • 2 hand full Coriander Leaves
  • 1/2  lime, juiced

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 1/4 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!
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Main course
  • Cuisine: South Indian

thalapa-bir

478 thoughts on “Tamilnadu Thalappakatti Biriyani”

  1. HI,
    I ONE OF YOUR PROUD FOLLOWERS OF KONGUNAD RECIPE FROM ANDAMAN AND NICOBAR ISLANDS, PREVIOUSLY YOU USED TO MENTION RECIPE IN SCALE 1X 2X 3X WHICH IS REALLY VERY HELPED ME A LOT. I NOW I NOTICED THE OPTION FOR RECIPE SCALING WAS NOT THERE… CAN YOU PLEASE RESTORE IT…..

    THANK YOU
    RAHUL
    PORT BLAIR

      1. Hi Mdm, I have tried this thalapakatthi briyani recipe before and it turn out very well and delicious. For me the water measurement was really helpful bcz always tend to be uncooked rice. Thank you so much for sharing this recipe. But I believe last time you had a option for double up the up to X3 from the original recipe and could you please restore it.

  2. Hi Kannama,

    A huge fan as always. Just wanted to quickly confirm, in photos it seems like a lot of small onions but in the recipe it’s mentioned that only 50 grams in required. Just wanted to confirm the quantity.






  3. Hi madam, can I try prawn biriyani with this recipe? Will it taste good? I have tried prawn biriyani from ur blog but my hubby happens to like only thalapakatti style in all biriyanis…






  4. Hi! I’m from Sri Lanka and am a big time fan of Talapakatti chicken biriyani. Been looking for recipe after recipe and today stumbled upon your recipe. I can say the result should be very much like the original Thalapakatti biriyani just by going through the comments here. Want to try it asap. However I would like to know whether the mint and coriander leaves are a must. Will the taste be different if I don’t add them? I usually add lots and lots of coriander leaves when I make biriyani using Basmati rice and even though most Indian recipes call for mint leaves, I’m a bit reluctant to add them as I feel mint leaves give a kind of burnt taste to the biriyani. Have tried out adding mint leaves twice so far, and I felt it completely destroyed the taste of biriyani. So I would really like to know whether the mint leaves in particular are needed to get the original Thalapakatti biriyani taste.

  5. RESHMA NAIR

    I have now tried this countless times and I can’t say how much this recipe has become part of my life. Thank you so much for this recipe. All of my family loves this . Made mutton as well and it was superb. Thanks again for a simple yet amazing recipe. God bless yoy






  6. SreevidhyaRajesh

    This is one of the best biriyani ive ever made. @ kannama enthralled us with her simple yet flavourful recipes. .. Hugs & love

  7. Hi. My friend is coming this weekend. She is telling she is lactose intolerant. Can use tomatoes instead of curd.
    If I can how many I have to use.

    I really want her to taste this recipe.






  8. The garlic we get in India is normal size, the ones in U.S are abnormally big cause of GMO. Anyway, really enjoyed the recipe, turned out great!

  9. Roopa Inguva

    Hi.. i am basically a telugu girl. Can you please give me the original ingredients mentioned in that paper clip as i cannot read tamil??

      1. Tried this and came out so good.. Two of my family friends who don’t eat biryani even in virundhu enjoyed it and asked for the second time… Thank you so much for sharing this recipe aunty…






  10. Hi
    I used 50 grams onion as per recipe it doesn’t look like thick masala as ur your picture.

  11. Hello!
    Brilliant recipe. One question though. Is it 51/2 teaspoons of salt or 5 half teaspoons of salt (2.5 teaspoon)?






  12. Hi… Want to try this one. Small clarification, don’t we need to briyani leafs here?

  13. Excellent!! I followed instructions and got it perfect. Amazing taste!! Thanks.
    Now planning for talappakatti mutton biriyani.Hope that too comes well.

  14. Hello Suganya,
    It came well and yummy taste . Thanks for the details of Thalapakatti special.






  15. I followed your recipe today with a few adjustments. The biryani turned out fabulous. Thank you so much for such a lovely recipe.






  16. I am giving give star beacuse your recipe made me a five star cook to my husband. I tried this recipe, I thought I can never make this biryani but the biryani came out very well we enjoyed it hot hot! Thanks for sharing this recipe






  17. For me, country chicken cooks well only when I use pressure cooker. For this recipe, is it better to pressure cook chicken first, before adding to the masala, or, is it better to follow your thalappakatti mutton recipe, where the chicken will get cooked with all the masalas?

    Also, may I know why the difference in mutton and chicken recipe, as in, why are we adding the masalas along with mutton in pressure cooker?

      1. Thank you. What about country chicken? Shall I follow the mutton recipe for country chicken, as I pressure cook it?

  18. I tried your biryani recipe with vegetables. The biryani came out very well. All my family members liked it very much. Thanks for your recipe






  19. Mam I am going to try this recipe. One confusion I have is you have written 50gms onions. I mean they seem very less compared to pictures. Is it correct quantity or there is mistake?

      1. Hitesh Bhatia

        Mam I cooked it and It came out really good. Burnt some rice although. Will tray again too. Thanks for sharing this recipe.






  20. Can I cook this same recipe with country chicken, can you please tell me wat variations need to be made as it takes more time to cook than broiler chicken

      1. I usually cook chicken for 30 mins instead of the 20 minutes mentioned in the recipe. It Comes out perfect!

  21. I have tried this recipe many times. Taste was great and awesome all the time. But my chicken was always hard. Without any flavour or salt.
    Do I need to marinate it or something. I have no idea
    Pls help

      1. Thanks for the reply. Today I got a lot of positive appraisal for the recipe.
        I m an amateur cook and I was really thrilled.All thanks to you.

        I really want to make it better. Some are suggesting that chicken turns hard as I m adding cold water in it before putting the rice. Or cold yoghurt.

        I followed your recipe to ditto so I dint remove the chicken for measuring water. I used the measurement you mention ed.
        Maybe that’s the issue.

        If I have to marinate with the ground masala. Do I have to do it before or after cooking the masala.
        Please help

  22. The best biryani (Chicken and Lamb) I made so far with this recipe. Lamb is more flavourful then chicken. But I enjoyed both biryanis. Thanks for sharing your recipe with this world!!!

  23. Hi
    The recipe is awesome. But the rice came out blend what must have gone wrong?. Chicken was cooked well and tasty

  24. Thank you for the recipe . I have tried it many times it has come out very well. 👍👍👏👏👏






  25. Dr Rony Paul Kirianthan

    Loved the biriyani..esp my 4 year old..he just couldn’t stop eating..Thank you






  26. Hi Kannamma!
    My husband tried this recipe tonight, but with some modifications since im not a meat eater. He just replaced the chicken with mushroom. It turned out superb. Almost like the original! Thanks to your mom and you for sharing this awesome recipe and spreading the joy!






  27. Susan Joel

    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 .

  28. Saranya Prem

    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.






  29. Gunasekar guruswamy

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






  30. Umaa Kaarthiprakash

    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.






  31. Can I use slow cooker ? Thought of using slow cook overnight with Jeera rice . Any suggestions or recommendations!

  32. Thank you. We tried it out today….it came pretty well….enjoyed our Sunday lunch ..Thx again






  33. 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






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

  35. krishnaveni

    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

  36. 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

  37. 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!






  38. 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..






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

  40. Hi Madam,

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






    1. Hiii suguna mam!
      This is his wife replying😁yes, it is the best feast i ever had!!!

      Thank u so much!!!!!👍👍

  41. Sheema Amrish

    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






  42. Madhumathy

    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 🙂