THALAPAKATTI STYLE CHICKEN BRIYANI

Dear All,

Thalapakatti Briyani has a special aroma and flavor that makes everyone to fall in love with it immediately. I always wanted to try it in home but many attempts went in vain.And finally I succeed with the below recipe.Iam having a Briyani critic in my home that is my husband ,briyani is his favorite and he can eat it all day long :) and he will never forgive me if I spoil his favorite briyani.I even got star from this briyani critic for this briyani.. He said "yes it tastes like THALAPAKATTI BRIYANI only" ,it's like woooww I did it!!

But I say frankly we cannot match 100% thalapakatti briyani but still we can able to get 98% of its taste ,The 2% deviation is also bcoz I cook in pressure cooker and actually they cook in open vessel dum method.

The secret recipe is as below,

INGREDIENTS :

Chicken pcs                          –  ¾ kg.

Zeera Samba rice                 –  3 cups.

Ghee                                     –  3 tsp

Onions                                  –  2 medium sized

Green chillies                        –  4 to 5 nos.

Ginger garlic paste                –  2 1/2 tsp

Chilli powder                          –  2 tsp

Turmeric powder                    –  1  tsp

Coriander leaves                    –  a bunch

Mint leaves / Pudhina             -  a bunch.

Curd                                       –  1 cup

Salt                                         –  as required.

Oil                                           –  5 to 6 tsp

Lemon                                    –  ½ no.

FOR MASALA POWDER :

Cinnamon 1” pc                      –  4 nos.
Cloves                                    –  10 pcs.

Star anise                               –  2 nos.

Annachi mokku                       –  3 pcs.

Black stone flower                  –  1 tsp

Cardamon                              –  2 nos

Fennel seeds / Sombu           –  2 tsp.

Bay leaf                                  –  3 leaves

Nutmeg                                   -  ¼ portion.

 NEED CLARIFICATION ABOUT MY MEASUREMENTS PLS CLICK TO CLARIFY

PREPARATION :

1) Marinate the chicken pcs with curd , 1 tsp salt , 1 tsp chilli powder  , ½ tsp turmeric powder and let it rest for 4 to 5 hours.

     

2) Grind the masala ingredients to fine powder.

                                 

3) Wash and rinse the zeera samba rice and soak it in water for 30 mins.then drain the water and keep the rice aside.

4) Chop the onions , slit green chillies and chop the coriander leaves and mint leaves.

5) In a pan add oil ,1 tsp of ghee and when oil gets heated add green chillies and onions and fry till golden brown , when done add ginger garlic paste and saute till the raw smell of ginger garlic leaves the pan.

6) Now add the ground masala powder along with ½ tsp turmeric powder and 1 tsp of chilli powder and saute for 2 mins.

7) Now add the marinated chicken anf fry till the masala coats with the chicken ,add little water if required and close the pan and cook for 15 to 20 mins.

8) Now transfer the chicken masala to the cooker ( if there is lot of water in gravy then take the water in a cup and add the chicken alone ,we can use that chicken water along with rice, this is done to ensure we are adding the right amount of water )..

9) In the same pan add 1 tsp of ghee and add the drained rice and fry till the rice coats with ghee well and aroma starts coming from rice.

10)  Now transfer the rice to cooker , add the coriander leaves , mint leaves ,add 4 ½ cup water (including chicken stock water if any) ,salt and close the pan and boil for one whistle.

11)  Switch off the cooker after one whistle and leave  undisturbed for 20 mins.

12)   After 20 mins open the cooker ,add 1 tsp of ghee and squeeze the lemon juice and mix well.

13)  Let the briyani rest for 10 more mins as the taste to blend with each other and then serve.

14)   Serve with raita or Chicken gravy of your choice , I served chicken kuzambu.

NOTES :

1) The Secret behind the thalapakatti briyani is the zeerasamba rice so pls use zeera samba rice.

2) If you like you can add a tsp of briyani masala powder also during cooking of chicken.

3) One whistle is enough so don’t over cook.

4) After cooking transfer the briyani to a wide vessel and then add lemon and ghee so that you will get unmushy briyani.

5) Give enough time for processing don’t rush ... you will get amazing briyani.

Try and let me know your feedback ..Iam eager to hear how it turns to you.

HAPPY COOKING!!!