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Tamilnadu Thalappakatti Biriyani

February 9, 2015 by Suguna Vinodh 478 Comments

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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.
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!

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

Thalappakatti Biriyani


★★★★★

4.9 from 143 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour 20 mins
  • Yield: 4 1x
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Description

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


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!
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Main course
  • Cuisine: South Indian

Did you make this recipe?

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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. RAHUL R A says

    March 17, 2022 at 11:50 pm

    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

    Reply
    • Suguna Vinodh says

      March 19, 2022 at 1:42 pm

      There is some glitch in the feature. Will try to restore. Thank you.

      Reply
      • Riya says

        March 21, 2022 at 4:36 pm

        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.

        Reply
        • Suguna Vinodh says

          March 21, 2022 at 10:03 pm

          This has been restored. Thank you!

          Reply
  2. Ravi says

    January 10, 2022 at 2:00 am

    Love the recipes, gives me ideas, and makes me want to try all of them

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 10, 2022 at 9:14 pm

      thank you!

      Reply
  3. Reena says

    August 20, 2021 at 10:29 am

    Is salt not added while cooking chicken? You mentioned only chilli powder

    Reply
  4. Aarti says

    August 19, 2021 at 8:14 am

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 19, 2021 at 12:04 pm

      These are country style shallots. So they are very small.

      Reply
  5. Sathya says

    July 31, 2021 at 4:36 pm

    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…

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 2, 2021 at 12:13 pm

      I dont prefer prawns for this style of biryani. chicken or mutton is preferred..

      Reply
  6. Hanzar says

    June 20, 2021 at 7:40 am

    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.

    Reply
    • Suguna Vinodh says

      June 21, 2021 at 12:49 pm

      Hi Hanzar, If you really dont like the flavour of mint leaves, just omit it. But I feel mint leaves is necessary. Thanks.

      Reply
  7. RESHMA NAIR says

    May 16, 2021 at 3:31 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 20, 2021 at 8:39 pm

      Thank you so much.

      Reply
  8. SreevidhyaRajesh says

    May 6, 2021 at 2:07 am

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

    Reply
    • Suguna Vinodh says

      May 20, 2021 at 8:44 pm

      Thank you!

      Reply
  9. Rath says

    April 15, 2021 at 8:34 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 16, 2021 at 3:24 am

      Just skip the curd and add a teaspoon of plain vinegar.

      Reply
    • SreevidhyaRajesh says

      May 7, 2021 at 1:36 am

      Hatss off kannamma. Lip smacking recipe.

      ★★★★★

      Reply
      • Suguna Vinodh says

        May 20, 2021 at 8:43 pm

        Thank you!

        Reply
  10. Anvi Ravi says

    April 11, 2021 at 1:26 pm

    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!

    Reply
    • Suguna Vinodh says

      April 14, 2021 at 9:21 pm

      Thank You 🙂

      Reply
  11. Rath says

    March 12, 2021 at 3:57 pm

    Pls can you tell me how many litre handi I need to cook this.

    Reply
    • Suguna Vinodh says

      March 13, 2021 at 3:04 pm

      5 liters will work.

      Reply
  12. Roopa Inguva says

    March 12, 2021 at 1:05 pm

    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??

    Reply
    • Suguna Vinodh says

      March 12, 2021 at 3:27 pm

      I have given the recipe in English right? So what is the problem?

      Reply
      • Sangavi says

        March 26, 2021 at 2:16 am

        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…

        ★★★★★

        Reply
        • Suguna Vinodh says

          March 26, 2021 at 4:02 am

          Thank you!

          Reply
  13. Nivi says

    January 17, 2021 at 10:44 am

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

    Reply
  14. Shirly says

    January 6, 2021 at 1:48 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 6, 2021 at 5:48 pm

      Its 1.5 teaspoons of salt 1 & 1/2 teaspoon

      Reply
  15. Nithyambigai Chellamuthu says

    January 3, 2021 at 2:01 pm

    Excellent ..turns out fantastically every time…

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 4, 2021 at 8:06 pm

      Thank you!

      Reply
  16. ANAMIKA says

    December 28, 2020 at 2:42 pm

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

    Reply
    • Suguna Vinodh says

      December 29, 2020 at 10:55 pm

      No need.

      Reply
  17. Jagan says

    November 10, 2020 at 4:30 am

    Have tried couple of times. Never disappointed this one Big fan of your recipes.

    Reply
    • Suguna Vinodh says

      November 10, 2020 at 6:15 pm

      Thank you!

      Reply
  18. Ramesh says

    October 31, 2020 at 12:33 pm

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

    Reply
    • Suguna Vinodh says

      November 1, 2020 at 8:26 pm

      Thank you!

      Reply
  19. Arul v says

    October 27, 2020 at 4:41 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 31, 2020 at 11:24 am

      Thank you!

      Reply
  20. Nirmala says

    September 26, 2020 at 8:08 pm

    Came out delicious !!😘really fantastic ..Lip smacking.Thank you.

    Reply
    • Suguna Vinodh says

      September 26, 2020 at 10:22 pm

      Thank you!

      Reply
  21. Toya says

    September 13, 2020 at 11:18 pm

    beautiful recipe you make. I also make this thank you for sharing

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 17, 2020 at 2:37 pm

      Thank you!

      Reply
  22. Annalyn says

    September 9, 2020 at 7:54 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 11, 2020 at 10:53 pm

      Thank you so much!

      Reply
  23. Kalpana says

    September 4, 2020 at 10:54 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 5, 2020 at 1:43 am

      Thank you so much. Glad you and your family liked the recipe.

      Reply
  24. Neethu says

    August 1, 2020 at 1:52 am

    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?

    Reply
    • Suguna Vinodh says

      August 1, 2020 at 2:23 am

      The mutton needs more time to cook and the masalas permeate well in this method.

      Reply
      • Neethu says

        August 1, 2020 at 10:52 am

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

        Reply
        • Suguna Vinodh says

          August 2, 2020 at 12:01 am

          sure. you can.

          Reply
  25. Varma says

    July 19, 2020 at 2:44 am

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 19, 2020 at 3:45 pm

      Thank you so much Varma. Stay safe and happy cooking 🙂

      Reply
  26. Hitesh says

    June 27, 2020 at 7:20 pm

    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?

    Reply
    • Suguna Vinodh says

      June 27, 2020 at 8:31 pm

      The shallots we get here are very tiny. So go by the measurements.

      Reply
      • Hitesh Bhatia says

        June 28, 2020 at 4:36 am

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

        ★★★★★

        Reply
        • Suguna Vinodh says

          June 28, 2020 at 4:53 am

          Thank you. The burning usually happens if you do not use a heavy pan / use a very big pan but small quantity of rice.

          Reply
  27. Kirthika says

    May 28, 2020 at 3:48 pm

    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

    Reply
    • Suguna Vinodh says

      May 28, 2020 at 11:24 pm

      You will need to cook the chicken a little longer as country chicken take time than broiler. All else the same.

      Reply
      • AB says

        July 5, 2020 at 3:55 am

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

        Reply
        • AB says

          July 5, 2020 at 3:56 am

          I meant country chicken cooking is for 30 mins. Broiler chicken cooks fine in 20 mins.

          Reply
        • Suguna Vinodh says

          July 6, 2020 at 5:16 pm

          Ok.

          Reply
  28. Rath says

    May 26, 2020 at 3:12 am

    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

    Reply
    • Suguna Vinodh says

      May 26, 2020 at 12:24 pm

      Sure. you can marinate with the ground masala.

      Reply
      • Rath says

        May 27, 2020 at 4:51 am

        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

        Reply
        • Suguna Vinodh says

          May 27, 2020 at 1:45 pm

          Marinate before cooking the masala.

          Reply
  29. Velmurugan says

    May 8, 2020 at 10:50 pm

    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!!!

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:55 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  30. Varshini says

    April 26, 2020 at 3:12 am

    Loved it!! Must try recipe.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:55 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  31. Jenniton says

    April 22, 2020 at 1:14 am

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

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:56 am

      what rice did you use?

      ★★★★★

      Reply
  32. Tephillah says

    April 1, 2020 at 6:24 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:56 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  33. Sankaran says

    March 30, 2020 at 6:35 am

    We have tried today & it came out really good. Thanks for lovely recipe!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:56 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  34. Dr Rony Paul Kirianthan says

    December 4, 2019 at 12:35 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 4, 2019 at 1:00 pm

      Thank you so much. This message makes my day 🙂

      Reply
  35. sudhan says

    November 27, 2019 at 2:39 pm

    Wonderful recipe which i am looking for ages . Thanks for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:56 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  36. Namrata says

    October 30, 2019 at 12:16 am

    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!

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 1, 2019 at 12:01 pm

      Thank you!

      Reply
  37. Anna says

    October 20, 2019 at 5:20 am

    my ever favourite recipe… Hats off to you kannamma…

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:57 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  38. Susan Joel says

    September 9, 2019 at 8:15 am

    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 .

    Reply
    • Suguna Vinodh says

      September 13, 2019 at 7:29 pm

      Yes. The curd will curdle due to the presence of chillies.

      Reply
  39. Saranya Prem says

    September 3, 2019 at 5:23 pm

    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.

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 4, 2019 at 9:03 pm

      thats so nice. Thanks for trying.

      Reply
  40. Gunasekar guruswamy says

    March 11, 2019 at 2:48 am

    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
    • Suguna Vinodh says

      July 25, 2020 at 3:57 am

      Thank you. Glad you liked the chicken biryani.

      Reply
  41. JOHN THOMAS says

    February 2, 2019 at 7:39 pm

    Enjoying. Very Nice.

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:57 am

      Thank you. Glad you liked the chicken biryani.

      Reply
  42. Rajesh says

    January 2, 2019 at 8:02 am

    Tried it today. It came out very good. Thanks for sharing!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:57 am

      Thank you. Glad you liked the chicken biryani.

      Reply
  43. Umaa Kaarthiprakash says

    December 7, 2018 at 4:42 pm

    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
    • Suguna Vinodh says

      July 25, 2020 at 3:59 am

      Thank you. Glad you liked the chicken biryani.
      The onions are small. Just go with the grams.

      Reply
  44. Sukumar says

    November 15, 2018 at 12:57 pm

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

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:59 am

      I dont know how you can make this in a slow cooker

      Reply
  45. Kay says

    November 5, 2018 at 6:22 am

    Best biriyani ever!!!

    ★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 3:59 am

      Thank you. Glad you liked the chicken biryani.

      Reply
  46. Ravi says

    September 9, 2018 at 6:13 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 4:00 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  47. Pritha says

    August 25, 2018 at 7:08 pm

    Hi Mam,

    Can we try it in pressure cooker. Is it possible?

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 4:00 am

      yes you can. use less water

      Reply
  48. Kankana saha says

    August 12, 2018 at 6:42 am

    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
    • Suguna Vinodh says

      July 25, 2020 at 4:01 am

      I was an NRI. Thank you!

      Reply
  49. Kankana saha says

    August 4, 2018 at 8:24 am

    this recipe indescribably helped me. i was madly rushing for an authentic recipe of dindigul biryani. thanks.

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 4:01 am

      Thank you. Glad you liked the chicken biryani.

      ★★★★★

      Reply
  50. MITHUN says

    July 20, 2018 at 6:49 am

    Thank you so much!

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2020 at 4:01 am

      welcome!

      Reply
  51. Venkatesh says

    July 8, 2018 at 7:38 pm

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

    Reply
    • Suguna Vinodh says

      July 9, 2018 at 3:26 am

      Thank you!

      Reply
  52. krishnaveni says

    July 2, 2018 at 3:25 am

    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
    • Suguna Vinodh says

      July 25, 2020 at 4:02 am

      Sure. use 100 grams if you like the flavour

      Reply
  53. Amala says

    June 20, 2018 at 7:16 pm

    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
    • Suguna Vinodh says

      June 20, 2018 at 8:32 pm

      This recipe is 4 servings and the calories mentioned is per serving.

      Reply
  54. Aravinth says

    May 31, 2018 at 3:23 am

    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
    • Suguna Vinodh says

      July 25, 2020 at 4:02 am

      Soak the rice a little longer.

      Reply
  55. Malar says

    May 13, 2018 at 10:15 pm

    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
    • Suguna Vinodh says

      May 14, 2018 at 1:27 pm

      Thank you so much!

      Reply
  56. GK says

    May 12, 2018 at 12:28 am

    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
    • Suguna Vinodh says

      July 25, 2020 at 4:02 am

      Never tried

      Reply
  57. Darshan R says

    April 8, 2018 at 4:41 pm

    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
    • Darshan R says

      April 8, 2018 at 4:47 pm

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

      Thank u so much!!!!!👍👍

      Reply
      • Suguna Vinodh says

        April 10, 2018 at 12:19 pm

        Thank you so much Darshan. Glad you liked it!

        Reply
    • Suguna Vinodh says

      April 10, 2018 at 12:19 pm

      Thank you!

      Reply
  58. Sheema Amrish says

    April 2, 2018 at 11:26 am

    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
    • Suguna Vinodh says

      April 2, 2018 at 8:27 pm

      Thanks and do try this. https://www.kannammacooks.com/chicken-65-recipe-boneless-chicken-65/

      Reply
  59. Madhumathy says

    March 29, 2018 at 7:12 pm

    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
    • Suguna Vinodh says

      March 30, 2018 at 12:37 am

      Thank you so much!

      Reply
  60. Deepasuresh says

    March 16, 2018 at 4:51 pm

    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
    • Suguna Vinodh says

      March 17, 2018 at 10:18 pm

      Thank you. Glad you liked it!

      Reply
  61. Srinivasan says

    March 7, 2018 at 11:51 am

    Today I tried this. It’s Very good recipe, which I ever taste it. Thanks for posting this recipe.

    Reply
    • Suguna Vinodh says

      March 7, 2018 at 6:28 pm

      hank you so much!

      Reply
  62. Senthilkumar says

    March 2, 2018 at 12:28 am

    Madam kindly tell us the timings with pressure cooker

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 3, 2018 at 1:40 am

      For pressure cooker 1 rice : 1.5 liquid and 2 whistles. Wait for the whistle to release naturally.

      Reply
  63. Gayathri says

    February 16, 2018 at 9:23 am

    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
    • Suguna Vinodh says

      February 18, 2018 at 5:51 pm

      10-15 crushed Garlic
      15 shallots (small onions)

      Reply
  64. reny says

    February 14, 2018 at 5:21 pm

    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
    • Suguna Vinodh says

      February 15, 2018 at 12:31 pm

      Thank you!

      Reply
  65. Neha says

    February 12, 2018 at 4:58 pm

    Can I use normal chopped onions along with small onions as I don’t get small onions easily.

    Reply
    • Suguna Vinodh says

      February 12, 2018 at 4:59 pm

      Sure Neha. You can.

      Reply
  66. Christy John says

    January 30, 2018 at 2:59 pm

    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
    • Suguna Vinodh says

      January 30, 2018 at 3:48 pm

      Thanks Christy. Will post the mutton biryani recipe this week. Thank you!

      Reply
  67. Shivram says

    January 22, 2018 at 10:05 pm

    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
    • Suguna Vinodh says

      January 22, 2018 at 10:21 pm

      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
  68. Priya says

    January 16, 2018 at 6:56 pm

    I don’t have nutmeg ? Can I cook without that ?

    Reply
    • Suguna Vinodh says

      January 16, 2018 at 7:25 pm

      Sure you may skip.

      Reply
      • Priya says

        January 16, 2018 at 7:37 pm

        Thank You

        Reply
  69. Geetha says

    January 14, 2018 at 10:18 pm

    Hi, for 1kg meat what is the ratio of rice to be used??

    Reply
  70. Aravinth says

    January 14, 2018 at 5:47 am

    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
    • Suguna Vinodh says

      January 14, 2018 at 11:45 am

      Yes. Aravinth. thats right. Too much shallots will make it bitter.

      Reply
      • Aravinth says

        January 15, 2018 at 5:09 am

        Thank you!

        Reply
  71. CJ says

    January 14, 2018 at 2:33 am

    Fantastic recipe. Those looking for an easy and accurate recipe look no further. 5 star rating!

    Reply
    • Suguna Vinodh says

      January 14, 2018 at 3:56 am

      Thank you so much for this comment. Made my day!

      Reply
  72. Utham says

    November 13, 2017 at 12:30 am

    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
    • Suguna Vinodh says

      November 13, 2017 at 12:34 pm

      Thank you!

      Reply
  73. Priyanka says

    October 18, 2017 at 7:28 am

    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
    • Suguna Vinodh says

      October 23, 2017 at 1:06 pm

      You need to double everything!

      Reply
  74. Pradeep says

    October 4, 2017 at 4:49 am

    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
    • Suguna Vinodh says

      October 4, 2017 at 5:05 pm

      Thank you Pradeep. Sure you can mail me at sugunaindia at gmail.com

      Reply
  75. UJ says

    October 2, 2017 at 6:35 am

    Tried twice. It tastes exactly like the original Thalappakatti biryani!!

    Reply
    • Suguna Vinodh says

      October 3, 2017 at 12:13 am

      Thank you so much. Very happy that you liked it.

      Reply
  76. Shirley says

    October 2, 2017 at 2:32 am

    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
    • Suguna Vinodh says

      October 3, 2017 at 12:13 am

      Thank you so much. Very happy that you liked it.

      Reply
  77. Shayini says

    August 9, 2017 at 12:06 am

    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
    • Suguna Vinodh says

      August 9, 2017 at 1:56 am

      Thank you!

      Reply
  78. UJ says

    July 30, 2017 at 10:27 pm

    That’s it? wow. Minimal ingredients. Thanks

    Reply
  79. Preethi says

    July 24, 2017 at 7:05 pm

    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
  80. KalaivaniKandhasamy says

    July 16, 2017 at 11:25 am

    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
    • Suguna Vinodh says

      July 17, 2017 at 1:09 pm

      Hope you like it!

      Reply
  81. Ramya says

    July 10, 2017 at 4:17 pm

    I have tried this yesterday and it came out very well. Thank you so much for the recipe 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 10, 2017 at 7:49 pm

      Thank you Ramya!

      Reply
  82. Devi says

    June 30, 2017 at 2:36 am

    Hi … I tried vth chicken… No words… tqsm… shall I try d same vth mushroom?Will it tastes gud?

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 30, 2017 at 7:48 pm

      Try mushroom biryani updated in the blog.

      Reply
  83. Karthiga says

    June 20, 2017 at 10:54 am

    In this method can we make mutton Biriyani…..?

    Reply
  84. Malar says

    June 18, 2017 at 6:22 pm

    Biriyani came out v well…thAnk u for the recipe..Loved it

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 19, 2017 at 2:28 pm

      Thank you so much!

      Reply
  85. Dhanya says

    June 7, 2017 at 2:16 pm

    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
    • Suguna Vinodh says

      June 7, 2017 at 7:27 pm

      Use 2 pods garlic and 20 shallots (Indian small onions)

      Reply
      • Dhanya says

        June 21, 2017 at 11:26 pm

        Thank you so much. Tried this today and it was sooooo yummy..

        Reply
  86. Jeya says

    May 31, 2017 at 10:36 am

    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
    • Suguna Vinodh says

      June 3, 2017 at 2:03 am

      Thank you so much. Really glad that you liked the recipe.

      Reply
  87. Chaithra says

    May 5, 2017 at 6:57 am

    Can you temme a vegetarian version of it.. what can I add instead of meat

    Reply
  88. Raj says

    April 28, 2017 at 12:24 pm

    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
  89. Mahesh Sethuraman says

    April 26, 2017 at 4:51 am

    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
    • Suguna Vinodh says

      April 27, 2017 at 1:58 pm

      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
  90. Sahana says

    April 24, 2017 at 10:08 am

    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
    • Suguna Vinodh says

      April 24, 2017 at 1:45 pm

      Thank you so much. Glad that you liked the recipe.

      Reply
  91. Firdozashik says

    April 13, 2017 at 1:45 pm

    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
    • Suguna Vinodh says

      April 13, 2017 at 3:58 pm

      Thank you Firdozashik.

      Reply
  92. Mano says

    April 11, 2017 at 2:12 am

    Good taste .briyani you dnt add coriander powder and tomato why ?

    Reply
  93. Sharanya Subramani says

    March 31, 2017 at 12:12 am

    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
    • Suguna Vinodh says

      March 31, 2017 at 1:43 am

      Thank you so much!

      Reply
  94. Sasianandh says

    March 28, 2017 at 5:21 am

    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
    • Suguna Vinodh says

      March 29, 2017 at 5:13 am

      Thank you very much!

      Reply
  95. Xxx says

    March 27, 2017 at 2:15 am

    Hey! Tat is an awesome recipe.I tried it . It turned out really good.My lo loved it too.

    Reply
    • Suguna Vinodh says

      March 29, 2017 at 5:15 am

      Thank you very much!

      Reply
  96. S VAIRAVAN says

    March 24, 2017 at 3:35 pm

    Nice receipe. Easy and good taste

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 24, 2017 at 5:23 pm

      Thank you!

      Reply
  97. Paromita says

    March 15, 2017 at 3:27 pm

    Thanks for the recipe. Can i skip the mint for the biriyani?

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 15, 2017 at 4:31 pm

      You can but the flavor and aroma will be missed.

      Reply
      • Nishanthi says

        March 19, 2017 at 6:26 pm

        I tried it with mutton ….Was awesome taste as served in restaurant…So tastyyyy:-)

        ★★★★

        Reply
        • Suguna Vinodh says

          March 20, 2017 at 1:32 am

          Thank you!

          Reply
  98. deena says

    March 10, 2017 at 6:40 pm

    what if we dont use nutmeg?

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 10:50 pm

      Sure. you can omit it if you dont want to. Nutmeg adds a very earthy aroma to the biryani!

      Reply
  99. Nanda says

    March 9, 2017 at 1:38 am

    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
    • Suguna Vinodh says

      March 10, 2017 at 1:24 am

      1/8 teaspoon of nutmeg and 1/4 teaspoon mace

      Reply
  100. Ramesh Ramaraj says

    March 3, 2017 at 8:44 am

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

    ★★★★

    Reply
    • Suguna Vinodh says

      March 10, 2017 at 1:50 am

      Thank you so much.

      Reply
  101. priya balaji says

    February 27, 2017 at 9:10 am

    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
    • Suguna Vinodh says

      March 1, 2017 at 2:05 am

      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.)

      Reply
      • priya balaji says

        March 1, 2017 at 2:13 am

        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!

        ★★★★★

        Reply
        • Suguna Vinodh says

          March 10, 2017 at 2:08 am

          Thank you so much.

          Reply
  102. Mahesh Sethuraman says

    February 23, 2017 at 2:17 pm

    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
    • Suguna Vinodh says

      February 23, 2017 at 6:00 pm

      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
  103. Subha says

    February 20, 2017 at 5:20 pm

    OMG thank you for the simple,awesome tasty Buryan. I loved it

    Reply
    • Suguna Vinodh says

      February 20, 2017 at 6:33 pm

      Thank you Subha.

      Reply
  104. Harika says

    February 15, 2017 at 12:14 am

    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
    • Suguna Vinodh says

      February 15, 2017 at 10:03 am

      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
  105. Kavitha says

    February 11, 2017 at 4:11 pm

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

    Reply
    • Suguna Vinodh says

      February 12, 2017 at 10:58 am

      Its a 5 1/2 quart dutch oven. It can hold 750 grams rice and 750 grams chicken.

      Reply
  106. Chinchu says

    February 10, 2017 at 1:34 pm

    I tried this recipe and it came out super excellent.it’s very easy to make also.thank you so much

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 10, 2017 at 9:49 pm

      Thank you!

      Reply
  107. Lareds says

    February 7, 2017 at 1:32 pm

    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
    • Suguna Vinodh says

      February 8, 2017 at 10:54 am

      Thank you so much Lareds.

      Reply
  108. Dhruv Shanker says

    February 7, 2017 at 12:08 pm

    What a spectacular recipe! My hunt for Seeraga Samba rice (in Singapore) begins! 🙂

    ★★★★★

    Reply
  109. Saranya Vishnu says

    January 28, 2017 at 3:40 am

    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
    • Suguna Vinodh says

      January 29, 2017 at 11:16 am

      Thank you so much Saranya Vishnu. Really glad that you like the recipes.

      Reply
  110. Swetha says

    January 26, 2017 at 2:07 am

    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
    • Suguna Vinodh says

      January 26, 2017 at 11:13 am

      Thank you so much Swetha.

      Reply
  111. R.Anandhi says

    January 21, 2017 at 9:58 pm

    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
    • Suguna Vinodh says

      January 21, 2017 at 11:31 pm

      Hi Anandhi, the ground spices is very important for the colour. Try adding it next time for the dark colour.

      Reply
  112. Arun says

    January 16, 2017 at 5:17 pm

    Can you post Dindigul VENU Biriyani recipe..

    Reply
  113. Vanitha says

    January 9, 2017 at 1:20 am

    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
    • Suguna Vinodh says

      January 9, 2017 at 9:23 am

      Sure Vanitha. You may skip!

      Reply
  114. Febin says

    January 6, 2017 at 6:41 pm

    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
    • Suguna Vinodh says

      January 7, 2017 at 11:05 am

      Thank you so much Febin.

      Reply
  115. chiru says

    January 1, 2017 at 4:52 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 2, 2017 at 11:51 am

      Thanks Chiru for sharing this. Happy you liked it.

      Reply
  116. Santha says

    December 31, 2016 at 1:49 pm

    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
    • Suguna Vinodh says

      January 2, 2017 at 11:52 am

      Thank you Santha.

      Reply
  117. Ramesh Kanagasabai says

    December 25, 2016 at 8:54 pm

    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
  118. Madhan says

    December 24, 2016 at 12:15 am

    Hi sister,

    I have tried your receipe today and it turned out excellent. Thanks for sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 24, 2016 at 6:13 pm

      Thank you Madhan!

      Reply
  119. Preethi navaneethan says

    December 19, 2016 at 3:01 am

    Its 5 star rating for this one..

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 19, 2016 at 9:23 am

      Thank you so much

      Reply
  120. Preethi navaneethan says

    December 19, 2016 at 3:00 am

    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
    • Suguna Vinodh says

      December 19, 2016 at 9:28 am

      I am really glad that you liked the recipe happy Cooking.

      Reply
  121. Priya manivannan says

    December 8, 2016 at 8:27 pm

    I prepared it mam, Really superb and yummy … thank u mam

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 9, 2016 at 8:25 am

      Thank you! Really glad you liked the recipe. Happy Cooking!

      Reply
  122. Ammu says

    December 8, 2016 at 3:24 pm

    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
    • Suguna Vinodh says

      December 8, 2016 at 8:15 pm

      Thank you. Will post soon!

      Reply
  123. Varadharajan says

    December 7, 2016 at 8:20 pm

    No need to add tomato and bay leaf for this biriyani?

    Reply
    • Suguna Vinodh says

      December 7, 2016 at 11:08 pm

      Why people think that tomato is compulsory????

      Reply
      • Varadharajan says

        December 9, 2016 at 3:20 pm

        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.

        ★★★★★

        Reply
  124. Praveen says

    December 7, 2016 at 7:22 pm

    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
    • Suguna Vinodh says

      December 7, 2016 at 7:35 pm

      Thats a cool idea!

      Reply
  125. Praveen says

    December 7, 2016 at 6:55 pm

    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
    • Suguna Vinodh says

      December 7, 2016 at 7:34 pm

      wow! thats so nice to know Praveen. Looks like biryani feast happening big! Happy cooking and your comments mean a lot to me.

      Reply
  126. Antony says

    December 4, 2016 at 7:21 pm

    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
    • Suguna Vinodh says

      December 4, 2016 at 7:46 pm

      Thats so nice to hear Antony!

      Reply
    • Praveen says

      December 7, 2016 at 6:43 pm

      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

      ★★★★★

      Reply
  127. Antony says

    December 4, 2016 at 7:17 pm

    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
    • Suguna Vinodh says

      December 4, 2016 at 7:46 pm

      Thank you. Glad you liked the recipe.

      Reply
  128. Ranjani says

    November 14, 2016 at 9:45 pm

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

    Reply
  129. pavithra says

    November 12, 2016 at 12:59 pm

    Will it taste good with basmati rice?

    ★★★

    Reply
    • Suguna Vinodh says

      November 12, 2016 at 2:31 pm

      Sure. You can make with basmati rice. Water proportions will be the same.

      Reply
  130. Ganga says

    November 7, 2016 at 4:42 pm

    I tried this recipe & it came out very well

    ★★★★★

    Reply
    • Ganga says

      November 7, 2016 at 4:43 pm

      I tried with country chicken!

      Reply
    • Suguna Vinodh says

      November 7, 2016 at 5:40 pm

      Thank you Ganga.

      Reply
  131. Anushree says

    November 3, 2016 at 5:29 pm

    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
    • Suguna Vinodh says

      November 3, 2016 at 5:51 pm

      Will post soon. Thank you!

      Reply
  132. juhie jahan says

    November 1, 2016 at 10:09 pm

    Hi..thanks for the recipe made it twice and my hubby loved it??

    Reply
    • Suguna Vinodh says

      November 2, 2016 at 9:18 am

      Thank you so much. Glad you enjoyed!

      Reply
  133. nalini says

    October 29, 2016 at 7:10 pm

    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
    • Suguna Vinodh says

      October 30, 2016 at 6:40 pm

      wow! That’s spectacular! Thank you so much!

      Reply
  134. Sreepriya Nitin says

    October 25, 2016 at 4:14 pm

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

    ★★★★

    Reply
    • Suguna Vinodh says

      October 26, 2016 at 9:33 am

      Thank you! Really glad that you liked it.

      Reply
  135. Parameshwari says

    October 24, 2016 at 4:33 am

    This is the second time I’m trying this…hats off suguna…it was so good again..

    Reply
    • Suguna Vinodh says

      October 24, 2016 at 9:19 am

      Thank you so much. Really glad that the recipe came out well.

      Reply
  136. Thivya says

    October 23, 2016 at 5:39 pm

    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
    • Suguna Vinodh says

      October 23, 2016 at 6:40 pm

      Where is it mentioned Thivya? I have not mentioned in the recipe. The mutton always takes more time to cook than chicken.

      Reply
    • Thivya says

      October 23, 2016 at 6:53 pm

      It is mentioned in the paper clipping which has been posted in the beginning of the procedure.

      Reply
      • Suguna Vinodh says

        October 23, 2016 at 7:37 pm

        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
    • Thivya says

      October 23, 2016 at 9:00 pm

      Ok fine..Thank you ?

      Reply
    • Francis Kiran J says

      October 24, 2016 at 7:27 pm

      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
  137. Mithra Manoj says

    October 23, 2016 at 3:54 pm

    Can i try this in a pressure cooker? If yes how many whistles?

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 23, 2016 at 6:38 pm

      If doing in pressure cooker, use 1 rice : 1.5 liquid ratio and do 2 whistles.

      Reply
    • Mithra Manoj says

      October 24, 2016 at 1:36 am

      Thank u.Should i keep on medium or low? My stove is electric.Iam n US

      Reply
      • Suguna Vinodh says

        October 24, 2016 at 9:18 am

        After adding rice, keep in low flame.

        Reply
    • Mithra Manoj says

      October 24, 2016 at 6:14 am

      Thank you so much for the recipe.Biryani tastes excellent.Damn sure it is a keeper recipe. My hubby loved it.

      ★★★★★

      Reply
      • Suguna Vinodh says

        October 24, 2016 at 9:19 am

        Thank you so much. Really glad that the recipe came out well.

        Reply
  138. Akshatha says

    October 14, 2016 at 5:49 am

    Love ur receipes suguna..i miss eating in restaurants and im so delighted that i get to prepare it at home.

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 14, 2016 at 9:04 pm

      Thank you so much. Really glad that you liked the recipe.

      Reply
  139. Subathra says

    October 14, 2016 at 3:24 am

    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
    • Suguna Vinodh says

      October 14, 2016 at 9:04 pm

      Thank you so much. Really glad that you liked the recipe.

      Reply
  140. Aarthy says

    October 7, 2016 at 2:25 pm

    Really nice.. yesterday I tried it. My baby &my hubby enjoyed a lot. Thank you for your post keep going….

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 7, 2016 at 2:27 pm

      Thank you Aarthy!

      Reply
  141. Steffi Seetric says

    October 4, 2016 at 10:37 pm

    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
    • Suguna Vinodh says

      October 5, 2016 at 9:02 am

      sorry the recipe dint work for you! can you explain a little more.

      Reply
  142. suchi says

    September 25, 2016 at 2:31 pm

    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
    • Suguna Vinodh says

      September 25, 2016 at 7:46 pm

      Thank you so much Suchi! Glad you liked the thalapakatti biryani!

      Reply
  143. VINO says

    September 11, 2016 at 2:05 pm

    IF WE ARE USING MUTTON ….DO WE NEED TO ADD WATER AFTER ADDING MUTTON INTO THE GRAVY..?

    ★★★★★

    Reply
  144. Dhatchayani says

    September 7, 2016 at 9:16 pm

    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
    • Suguna Vinodh says

      September 7, 2016 at 9:47 pm

      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.

      Reply
  145. Durga Karthik says

    September 4, 2016 at 7:43 pm

    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
    • Suguna Vinodh says

      September 4, 2016 at 8:31 pm

      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!

      Reply
  146. Raji says

    September 4, 2016 at 4:33 pm

    Thank you very much for the recipe.. It has come out very well..my daughter just relished it..thank you very much

    Reply
    • Suguna Vinodh says

      September 4, 2016 at 4:35 pm

      Thank you so much Raji! Glad your family liked the biryani!

      Reply
  147. Jeyabharathi says

    September 3, 2016 at 1:51 am

    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. .

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 3, 2016 at 3:55 pm

      Thank you so much jeya!

      Reply
  148. vishu says

    August 25, 2016 at 10:01 pm

    சமைக்க சுலபமா இருந்துச்சு அக்கா
    டேஸ்தாவும் இருந்துச்சு …. சூப்பர் உங்க blog

    Reply
    • Suguna Vinodh says

      August 25, 2016 at 11:03 pm

      Thank you so much! Nandri!

      Reply
  149. Shanmugavadivu says

    August 11, 2016 at 4:46 am

    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….

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:46 am

      Thank you so much. Really glad that the recipe worked for you!

      Reply
  150. Amala says

    August 10, 2016 at 3:13 am

    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

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:53 am

      Thank you so much. Really glad that the recipe worked for you!

      Reply
  151. Sandra says

    July 31, 2016 at 5:13 pm

    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 🙂

    ★★★★

    Reply
    • Suguna Vinodh says

      July 31, 2016 at 9:44 pm

      Thank you Sandra.

      Reply
  152. vasanth says

    July 31, 2016 at 2:58 am

    When will you upload dindigul mutton biriyani

    Reply
    • Suguna Vinodh says

      July 31, 2016 at 1:09 pm

      haha. will post soon

      Reply
  153. Nandini Rao says

    July 18, 2016 at 8:41 pm

    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.

    Reply
    • Suguna Vinodh says

      July 18, 2016 at 9:04 pm

      Thank you.

      Reply
  154. Noreen says

    July 16, 2016 at 1:50 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 16, 2016 at 8:06 pm

      Thank you so much Noreen!

      Reply
  155. Leena says

    July 10, 2016 at 6:38 pm

    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
    • Suguna Vinodh says

      July 10, 2016 at 6:53 pm

      Thats so so nice Leena. Really glad that your kid liked the biryani. Please save some for him tomorrow! 🙂

      Reply
  156. Rekha says

    June 22, 2016 at 11:53 am

    Hi

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

    Reply
    • Suguna Vinodh says

      June 22, 2016 at 1:21 pm

      Sure Rekha.

      Reply
  157. Vishnupriya says

    June 19, 2016 at 4:28 pm

    Absolutely yummy recipe tried it with veggies. My foodie baby loved it. Well done you.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 19, 2016 at 7:43 pm

      Thats so nice to hear that the baby loved it. Thanks for writing Vishnupriya.

      Reply
  158. Padma says

    May 22, 2016 at 4:45 pm

    No words to tell this recipe yummy supper

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 22, 2016 at 9:44 pm

      Thank you so much Padma. Really glad that you liked the recipe.

      Reply
  159. Sarika says

    May 10, 2016 at 12:53 pm

    Thanks for this great recipe.Your pictures were of great help while cooking.

    Reply
    • Suguna Vinodh says

      May 10, 2016 at 2:27 pm

      Thank you Sarika

      Reply
  160. Meena says

    May 8, 2016 at 6:11 am

    I tried this recipe. yummy. Thanks a lot kannamma??

    Reply
  161. Pal says

    May 3, 2016 at 8:35 pm

    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
    • Suguna Vinodh says

      May 3, 2016 at 9:31 pm

      Thanks Pal.

      Reply
  162. Suresh says

    April 25, 2016 at 5:05 am

    Good receipe

    ★★★★★

    Reply
  163. Irene says

    April 20, 2016 at 10:10 pm

    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
    • Suguna Vinodh says

      April 21, 2016 at 8:43 am

      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.

      Reply
  164. Karthik says

    April 18, 2016 at 10:06 am

    Hey, what about using garlic paste that you get in any indian grocery in the US, instead of garlic pods ??

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 18, 2016 at 10:20 am

      Sure Karthik. You can!

      Reply
  165. Andrew says

    April 16, 2016 at 1:26 am

    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
  166. Shalini says

    April 15, 2016 at 11:26 pm

    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
    • Suguna Vinodh says

      April 16, 2016 at 10:23 am

      Thank you Shalini. Will post one soon.

      Reply
  167. Prem Prakash PG says

    April 4, 2016 at 1:40 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 4, 2016 at 1:57 pm

      Will post the mtton version soon Prem.

      Reply
  168. lucky says

    April 3, 2016 at 2:45 am

    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
    • Suguna Vinodh says

      April 3, 2016 at 10:11 pm

      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
  169. Preethi says

    March 25, 2016 at 3:06 am

    Hi can you give measurement for the ingredients for 250 GM rice

    Reply
    • Suguna Vinodh says

      March 25, 2016 at 10:50 am

      You can halve the ingredients

      Reply
  170. Shilpa says

    March 21, 2016 at 3:25 am

    Tried this biryani…..taste was excellent. Thank you for the recipe….God bless you

    ★★★★

    Reply
  171. Irene says

    March 18, 2016 at 11:09 pm

    Hi..
    I tried the same but I didn’t get the same colour what you got.. it was slightly green..!!

    ★★★★

    Reply
  172. IJ says

    March 17, 2016 at 11:52 pm

    One question… So we will not be adding tomatoes for this briyani..right?!

    Reply
  173. Sivasaravanan says

    March 17, 2016 at 10:10 pm

    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

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 19, 2016 at 11:17 pm

      Haha. So nice.

      Reply
  174. Thivya says

    March 12, 2016 at 1:07 am

    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..

    ★★★★★

    Reply
  175. K. Gunasekar says

    March 11, 2016 at 3:30 am

    Exllant your biriyani recipe I love you mom

    Reply
  176. Karthiga says

    March 10, 2016 at 8:13 pm

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

    ★★★★★

    Reply
  177. harsa says

    March 10, 2016 at 7:09 pm

    HI, I tried this, But its slightly bitterness.

    Reply
  178. prasanna says

    March 7, 2016 at 1:32 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 8, 2016 at 8:11 pm

      Thank you so much!

      Reply
  179. Lathabiju says

    March 6, 2016 at 2:18 am

    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 ?

    ★★★★★

    Reply
  180. Sharavana says

    February 27, 2016 at 5:27 am

    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

    ★★★★★

    Reply
  181. malini says

    February 27, 2016 at 1:06 am

    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

    Reply
  182. sneha rao says

    February 26, 2016 at 11:08 pm

    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.

    ★★★★★

    Reply
  183. jayashree says

    February 15, 2016 at 1:24 pm

    sorry i saw it now in the detailed receipe . thank you

    Reply
  184. jayashree says

    February 15, 2016 at 1:22 pm

    Please let me know ..how will the measure of rice be 500ml.

    Reply
    • Suguna Vinodh says

      February 15, 2016 at 3:58 pm

      2 Cups is 500 ml. We use 2 cups of rice. Standard measuring cups used for the recipe.

      Reply
  185. Sindhu Anantha says

    February 3, 2016 at 10:51 am

    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
    • Suguna Vinodh says

      February 3, 2016 at 1:16 pm

      Thank you so much Sindhu.

      Reply
  186. Anuradha Jayamurugan says

    January 27, 2016 at 6:39 pm

    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
    • Suguna Vinodh says

      January 28, 2016 at 1:19 am

      Thats really really nice to know Anuradha.

      Reply
  187. Saranya says

    January 24, 2016 at 4:41 pm

    Tried this today.. It came out really well..

    Reply
  188. Santosh says

    January 6, 2016 at 2:12 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 6, 2016 at 12:17 pm

      You are most welcome Santosh! Your words mean a lot to me!

      Reply
  189. Jaichandran says

    January 1, 2016 at 7:08 pm

    Biriyani came amazingly. It was wonderful. Anybody can cook.heart’s off to you…..

    Reply
    • Suguna Vinodh says

      January 1, 2016 at 9:47 pm

      Thank you Jaichandran. 🙂 Yes! with a lil push, kitchen can become a true friend!

      Reply
  190. Nalini says

    December 30, 2015 at 6:57 pm

    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 :):)

    Reply
    • Suguna Vinodh says

      December 30, 2015 at 8:00 pm

      Thank You!

      Reply
  191. Jey Manie says

    December 29, 2015 at 3:20 am

    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

    ★★★★★

    Reply
    • Jey Manie says

      December 29, 2015 at 3:29 am

      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! :):)

      Reply
    • Suguna Vinodh says

      December 29, 2015 at 11:04 am

      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/

      Reply
  192. Vijaya Raja Xavier says

    December 27, 2015 at 12:07 am

    We tried this yesterday and it was so tasty..

    Thank you so much so sharing this receipe.

    Reply
    • Suguna Vinodh says

      December 27, 2015 at 12:55 am

      🙂

      Reply
  193. Madhu says

    December 20, 2015 at 6:15 pm

    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
    • Suguna Vinodh says

      December 20, 2015 at 6:24 pm

      Thank you Madhu!

      Reply
  194. Poornima Karthick says

    December 19, 2015 at 1:09 pm

    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
    • Suguna Vinodh says

      December 19, 2015 at 4:51 pm

      garlic would be abput 15-18 cloves. shallots about 15

      Reply
  195. Deepalakshmi says

    December 19, 2015 at 12:57 am

    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
    • Suguna Vinodh says

      December 19, 2015 at 4:53 pm

      Thank you so much Deepa.

      Reply
  196. Ravi says

    December 10, 2015 at 11:17 pm

    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
    • Suguna Vinodh says

      December 11, 2015 at 12:33 pm

      Cheers Ravi! I am glad you liked it!

      Reply
  197. Amar Vignesh says

    December 6, 2015 at 7:08 pm

    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
    • Suguna Vinodh says

      December 7, 2015 at 1:06 pm

      Thank you Amar!

      Reply
  198. manikkam says

    December 6, 2015 at 4:33 pm

    Super

    Reply
  199. D.Ganga says

    December 2, 2015 at 7:32 pm

    Really superb!

    ★★★★★

    Reply
    • Suguna Vinodh says

      December 3, 2015 at 12:50 am

      Thank you Ganga!

      Reply
  200. Preethi says

    November 29, 2015 at 4:51 pm

    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
    • Suguna Vinodh says

      November 29, 2015 at 9:19 pm

      Thank you Preethi!

      Reply
  201. Raja says

    November 25, 2015 at 2:39 pm

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

    Reply
    • Suguna Vinodh says

      November 25, 2015 at 4:35 pm

      Thank You!

      Reply
  202. Sathish says

    November 11, 2015 at 4:01 pm

    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
    • Suguna Vinodh says

      November 11, 2015 at 4:34 pm

      Thank you so much Satish for writing in. I am really happy that you guys had a great biryani meal. Thank you.

      Reply
  203. Reena says

    November 7, 2015 at 2:29 pm

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

    Reply
    • Suguna Vinodh says

      November 7, 2015 at 4:21 pm

      Thank You Reena.

      Reply
  204. Abhipsa says

    November 2, 2015 at 4:59 pm

    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
    • Suguna Vinodh says

      November 2, 2015 at 5:26 pm

      Thank You Abhipsa. I am really glad about your husbands comment on the recipe. Hope you guys enjoyed. Happy Cooking.

      Reply
  205. rumms says

    November 2, 2015 at 1:15 am

    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
  206. rumms says

    November 2, 2015 at 1:13 am

    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
    • Suguna Vinodh says

      November 2, 2015 at 1:21 am

      Thank you so much rumms. I am so happy that your husband really liked it. Let me know how your friends like it too.

      Reply
  207. Pradeep says

    October 30, 2015 at 6:46 pm

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

    Reply
    • Suguna Vinodh says

      October 30, 2015 at 6:50 pm

      Thank you Mr. Pradeep. Hope you guys enjoyed. Happy cooking.

      Reply
  208. Sankar says

    October 25, 2015 at 7:48 pm

    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
    • Suguna Vinodh says

      October 25, 2015 at 9:15 pm

      Thank You Sankar!

      Reply
  209. Vidhyaa krishnan says

    October 11, 2015 at 2:31 pm

    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
    • Suguna Vinodh says

      October 14, 2015 at 10:23 pm

      Thank You Vidhya! I am really happy that the biryani turned well. Means a lot!

      Reply
  210. Pradeep says

    October 5, 2015 at 10:35 am

    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
    • Suguna Vinodh says

      October 5, 2015 at 1:41 pm

      Thank you so much Pradeep. Your comment means a lot to me. I am really touched by what you say!

      Reply
  211. Chitra says

    October 4, 2015 at 6:05 pm

    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
    • Suguna Vinodh says

      October 4, 2015 at 11:09 pm

      Wow! Thats so nice Chitra! Hope your family had a lovely meal! Thank you for writing in!

      Reply
  212. keerthana vinod says

    October 3, 2015 at 6:18 pm

    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
    • Suguna Vinodh says

      October 3, 2015 at 8:42 pm

      Wow. Keerthana. This is so so really nice to hear. It really means a lot to me. Thank you very much for writing in.

      Reply
  213. Vaidegi says

    September 30, 2015 at 11:57 pm

    That was an awesome recipe. For keeps. The flavour was just right, not too heavy or too mild. Loved it. Thank you for sharing!

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 1, 2015 at 1:03 pm

      Thank you Vaidegi!

      Reply
  214. G.P.Raj says

    September 28, 2015 at 10:22 pm

    thank u for ur usefull..recipie

    Reply
    • Suguna Vinodh says

      September 29, 2015 at 12:45 pm

      Welcome Raj 🙂

      Reply
  215. Dhilip Babu says

    September 16, 2015 at 5:32 pm

    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
    • Suguna Vinodh says

      September 17, 2015 at 1:41 am

      Thank You Dhilip! I am so happy that the biriyani came out well.

      Reply
  216. Sharon says

    September 9, 2015 at 12:45 pm

    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
    • Suguna Vinodh says

      September 9, 2015 at 1:03 pm

      Thank you Sharon. I am really happy that red onions worked out. Let me know if your friends like it too! cheers!

      Reply
  217. Priya says

    September 7, 2015 at 4:15 am

    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
    • Suguna Vinodh says

      September 7, 2015 at 2:48 pm

      I will post the recipe with mutton soon Priya. The mutton needs to be pressure cooked before hand.

      Reply
  218. Ananya JT says

    August 25, 2015 at 3:29 pm

    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
    • Suguna Vinodh says

      August 26, 2015 at 12:15 pm

      Thats so nice to hear Ananya! It makes me really happy to know that your family liked it.

      Reply
  219. Naresh says

    August 23, 2015 at 5:36 am

    Hi
    I am also a vegetarian
    I taste black pepper in Dindigul biryani
    Why its not used in this recipe

    Reply
    • Suguna Vinodh says

      August 23, 2015 at 8:37 pm

      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
  220. Kp says

    August 9, 2015 at 6:58 am

    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
    • Suguna Vinodh says

      August 9, 2015 at 1:20 pm

      You are right Kp. You need to cook the mutton before proceeding. I will soon post the recipe for thalapakatti mutton biryani.

      Reply
  221. Sre says

    August 4, 2015 at 5:47 am

    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
    • Suguna Vinodh says

      August 4, 2015 at 11:47 am

      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.

      Reply
  222. Anbarasi chandramohan says

    August 4, 2015 at 2:08 am

    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
    • Suguna Vinodh says

      August 4, 2015 at 11:44 am

      Thank you so much Anbarasi. Its really nice to know you cooked for your people and they enjoyed it. Best wishes to you too!

      Reply
  223. Divy says

    July 24, 2015 at 6:53 pm

    The best biryani.. Quite simple to cook if the ingredients are all ready. Thank you

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 25, 2015 at 1:39 am

      Thank you Divy!

      Reply
  224. Divya says

    July 24, 2015 at 4:00 pm

    This is a fantastic recipe dear.. Came out so well.. Thank you so much..

    Reply
    • Suguna Vinodh says

      July 24, 2015 at 4:02 pm

      I am so glad that the recipe came out so well. Thank you Divya.

      Reply
  225. binu says

    July 24, 2015 at 3:25 pm

    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
    • Suguna Vinodh says

      July 24, 2015 at 4:01 pm

      Thank you so much Binu. A big virtual hi five to your daughter.

      Reply
  226. Sree says

    July 16, 2015 at 12:50 am

    Hi Kannamma,

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

    Reply
    • Suguna Vinodh says

      July 16, 2015 at 12:54 am

      Thank you so much Sree for trying out Tamilnadu Thalappakatti Biryani. I am really glad that you liked the recipe.

      Reply
  227. nalini says

    July 13, 2015 at 10:33 pm

    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
    • Suguna Vinodh says

      July 13, 2015 at 10:43 pm

      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
  228. Aruna says

    June 28, 2015 at 12:39 am

    Good Evening,

    I made a vegetarian version of this biryani and it turned out very well. Thank you. 🙂

    Aruna

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 28, 2015 at 2:27 pm

      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. 🙂

      Reply
  229. Manikandan says

    June 22, 2015 at 11:51 pm

    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
    • Suguna Vinodh says

      June 23, 2015 at 12:24 am

      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
  230. Ravikumar Dhandivel says

    June 14, 2015 at 12:05 pm

    I cooked it today and came out good. Thanks for the recipe.

    Reply
    • suguna vinodh says

      June 14, 2015 at 12:43 pm

      Thank you Ravikumar! Thanks for letting us know.

      Reply
  231. jeya says

    June 9, 2015 at 12:35 am

    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
    • suguna vinodh says

      June 9, 2015 at 2:59 am

      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
  232. Rangith says

    May 14, 2015 at 7:45 pm

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

    ★★★★★

    Reply
    • suguna vinodh says

      May 14, 2015 at 9:56 pm

      Thanks for writing in.

      Reply
  233. preetha says

    April 19, 2015 at 5:46 pm

    Thanks for d post…. the biriyani is soooooo awesome. …

    ★★★★★

    Reply
    • suguna vinodh says

      April 20, 2015 at 3:10 am

      Thank you so much Preetha. Thanks for writing in.

      Reply
  234. Ramya says

    March 28, 2015 at 11:44 pm

    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
    • suguna vinodh says

      March 28, 2015 at 11:55 pm

      Thank you very much!

      Reply
  235. Sam says

    February 16, 2015 at 12:33 am

    Came out excellent.

    ★★★★★

    Reply
  236. Padma Saravan says

    February 15, 2015 at 9:40 pm

    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
    • suguna vinodh says

      February 15, 2015 at 11:44 pm

      Thank you so much for writing in Padma. Really appreciate it.

      Reply
      • Sangeetha says

        January 26, 2017 at 5:18 pm

        Awesome biriyani…thank u so much suguna.

        ★★★★★

        Reply
        • Suguna Vinodh says

          January 26, 2017 at 8:27 pm

          Thanks Sangeetha for trying out!

          Reply
          • Hanzar says

            June 20, 2021 at 7:28 am

            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?

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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