Chicken Briyani (Thalapakatti Style)

After experimenting a variety of methods preparing Briyani, I just sticked on to this method as it tasted heavenly whenever I made this way. The main flavour of this Briyani comes from the freshly ground homemade Briyani masala & also the Seeraga samba rice we use. I was longing for a longtime to try it with this rice to get the authentic flavor of Dindigul Thalapakatti Briyani & finally found it in an Indian grocery store. From then, Basmati is my 2nd choice when it comes to Briyani:) What are you waiting for? Try out this method & make your Sundays filled with aroma!😋

Chicken Briyani (Thalapakatti Style) Recipe

Preparation Time : 15 mins | Cooking Time : 20 mins | Serves : 3
Category: Main | Cuisine: South Indian

Ingredients:

Seeraga samba rice - 2 cups

Chicken - 1/2 kg (cleaned)
Onion - 1 large 
Tomato - 1
Green Chillies - 2 slit
Ginger Garlic Paste - 3 tbsp
Chilli Powder - 1 tsp

Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp

Coriander Leaves (Cilantro) - 1/2 cup chopped
Mint Leaves - 1/4 cup chopped
Yogurt - 1/4 cup 
Water - 2.5 cups

Coconut milk - 1 cup
Lemon juice - 2 tsp

Ghee - 2 tbsp

Oil - 3 tbsp
Salt to taste

 

For the Marinade:

Chicken - 1/2 kg (cleaned)
Thick Yogurt (curd) - 1/4 cup
Chilli powder - 1/4 tsp
Turmeric powder - 1/4 tsp

 

For the Briyani Masala Powder:

Cloves -5

Cinnamon Stick - 2 inch piece 

Fennel Seeds (Sombu) - 1.5 tbsp
Coriander seeds - 1/2 tbsp
Cardamom - 4
Star Anise - 1

To temper:

Bay leaves - 2 

Cloves - 2

Cinnamon stick - 1 inch piece

Cardamom - 2

Star anise - 1 

 

Method

1. Wash and soak the rice for 25 mins. 
Wash & clean the chicken. Marinade it with the ingredients listed under For the Marinade.

 

2. Grind all the items given under For the Briyani Masala powder and set aside.

3. Now heat the oil + 1 tbsp ghee and temper it with bay leaves, cloves, cinnamon sticks, star anise & cardamom. Add the onions, green chillies and saute for few mins till it becomes slight golden brown.

5. Add the ginger garlic paste and saute till the raw smell leaves. Then add chopped tomatoes till it becomes mushy.
 Add in chilli powder, coriander powder, garam masala powder and the ground Briyani masala powder and saute it for 2 mins. 

6.  Then add the coriander, mint leaves & yogurt & saute it till the oil seperates from the masala.

 7. In a pan, add a tsp of ghee and fry the soaked and drained rice for 2 mins carefully without breaking the rice. 

8.  Transfer the masala & marinaded chicken to the pressure cooker. Blend it well & stir it for a min to get the chicken blended well with the masala.

9. Now add 2.5 cups of water + 1 cup of coconut milk, salt, chopped coriander & mint leaves and bring it to a boil.

10. Now add rice to the boil & finally add the lemon juice.

11. Cover the cooker with the lid. For those who are using gas/flame stove, cook it in medium flame for 7 mins and reduce the flame to completely low for 5 mins & switch off. Those who are using coil stove, cook in medium for 8 mins & switch off . Let it be on the coil. Allow the steam to be released all by itself without disturbing it. Open the cooker once the pressure is fully released.

 Add a tbsp of ghee and fluff the rice with a fork or with the backside of a flat spatula.

Serve it hot with onion or cucumber raita.

Points to be noted

• You can also use basmati rice if you dont have Seeraga Samba.
• I always use the freshly ground ginger garlic paste, as it adds more flavor than the store bought ones. Also grinding it with curd reduces its strong aroma.
• While sauting the onions, always add little salt to it so that it gets cooked fast.
• Never try to release the pressure until it gets released by itself.
• Frying the rice in ghee & adding lemon juice avoids stickiness of the rice.
• If you want more mint flavor add more mint leaves. As we like a mild flavor, I added only little.