Dindigul Thalapakattu Chicken Biryani

Dindigul thalappakatti  Chicken biriyani is very familiar among the biriyani lovers. This is very famous in Dindigul, a city in Tamil Nadu, India. Once i started to think what to prepare for Sunday lunch my mind flashed out this recipe. this biriyani recipe struck on my mind first. Thalappakatti biriyani recipe is a unique recipe, so hopefully you will try in your kitchen.

Ingredients 
Basmati Rice - 2 Cups
Thinly Sliced Onions - 2
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1 tsp 
Sliced Green Chilli - 2
Finely Chopped Coriander Leaves - 1 Cup
Finely Chopped Mint Leaves - 1 Cup 
Ghee - Clarified Butter - 2 tsp 
Coconut Milk - 1 Cup 
Water - 2 Cups
Oil - 2 tsp 
Salt to taste 
Lemon juice - 2 tsp

For Chicken Marination 
Chicken - 1/2 kg
Yogurt / Curd - 1 Cup 
Chilli Powder  - 1 tsp 
Salt - 1 tsp

For Biryani Masala 
Fennel Seeds - 1 and 1/2 tsp 
Cloves - 4
Cardamom - 4
Cinnamon Sticks - 2 inch
Anise - 1

Method 

Dry roast the ingredients which are under for biryani masala for 2 to 3 minuets and cool down completely then grind it as fine powder and keep aside.

Soak Basmati rice for 30 minutes and keep aside. Marinate chicken with yogurt, chilli powder and salt and mix well. Let it be for 30 minuets to 1 hour.

In a pressure cooker, heat oil and ghee and sauté the onions until it gets translucent. Then add ginger garlic paste and fry for few minutes. 

Add chopped mint and coriander leaves and fry for 3 minuets. Add turmeric powder, marinated chicken and mix well for 5 minuets.

Then close the lid and cook the chicken for 15 minuets on low flame.  Now add the soaked basmati rice and fry for few minutes.

Add coconut milk and water and mix well. Check the salt and add if it’s really needed. Then add 2 tsp of lemon juice and mix well. Then close the lid and pressure cook it for 1 whistle and cook on low flame or simmer for another 15 minuets.

Switch off the flame and let it be for 20 minuets then garnish with chopped coriander leaves and sliced onion and serve with raita.