Print Friendly and PDF

Friday, July 02, 2021

Dindigul Thalappakatti Biriyani | Dindigul Chicken Biriyani (Step by Step Pics)

Our niece joined for a professional course at a reputed college in Dindigul last year and since then sis in law's family have visited Dindigul couple of times. They tasted this yummy biriyani in Dindigul and we also wished to visit her college and planned to taste this yummy biriyani soon. Unfortunately corona and lockdown cancelled all plans, she came back from hostel and continued with online classes and our trip got postponed and so goes the wait to taste the delicious biriyani. I have made up my mind to taste this biriyani in Dindigul whenever possible in the near future as soon as corona gets over, hopefully soon. Ever since I knew about this biriyani from friends and family I badly wanted to give this a try at home. This biriyani is a quick one pot meal unlike other biriyani as there is no elaborate step by step cooking, just warm up the whole spices and grind to a smooth paste. Also there is no much usage of onions(savala) except the shallots. The shallots, mint leaves, coriander leaves, green chillies, garlic cloves and ginger are ground coarsely which makes it easier to saute together unlike other Kerala style biriyani. 

I referred to the Dindigul food court video in YouTube and made this biriyani. The ingredients list was easily available items in our pantry but had no stone flower(kalpasi)and it wasn't easily available in grocery stores here so just left that out. This flower adds a special smoky aroma (as heard from friends), anyways will keep trying to get and keep it ready whenever I try next. This is more of a pulao kind biriyani and the rice is cooked with the chicken. The biriyani gets a yummy flavor as it gets cooked in the chicken stock and this biriyani is sticky compared to the other basmati type biriyani. Remember to fluff it with a fork and leave the lid open for 5-7 minutes before you actually serve it out. I was in a hurry to click pics and so couldn't wait much and so the rice looks a bit mushy though it wasn't overcooked. Do give this  a try if you love to try out different biriyani and am sure you will love this flavorful one, we all loved it !!

Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Serves ~ 5
Author ~  Julie
jeeraga shala(kaima) rice 2 cups
oil 3 tbsp
ghee 2 tbsp
curd 4 tbsp
water 4 cups
salt to taste
lemon juice 1 tsp
mint leaves 2 tbsp chopped
coriander leaves 2 tbsp chopped

to marinate (optional step)
chicken with bones(skinless) 500 gms
turmeric powder 1/4 tsp
hot chilly powder 1 tsp
salt to taste

to grind whole masala
coriander seeds 2 tsp
fennel seeds 1/2 tsp
pepper 1/2 tsp
cumin seeds 1 tsp
cinnamon 5-6 pieces 1'long
mace 1
cardamom 3-4
bay leaf 1
kalpasi 1 small
star anise 1
cashews 5-6

to coarsely grind
shallots 15-20 (200 gms)
garlic cloves 10-12
ginger piece 1.5 ' piece
mint leaves a handful
coriander leaves a handful
green chilli 3

  • Wash the chicken well and drain water completely. Make a marinate(optional step) using the ingredients listed above and keep aside for half an hour or refrigerate overnight. I usually refrigerate overnight that way helps to get the spices coated well in the chicken.
  • Warm up the whole spices and grind to a smooth powder in a blender jar. Remove on a plate and keep aside.

  • In the same jar, add the shallots, garlic cloves, ginger, green chillies, mint leaves and coriander leaves. Grind coarsely without adding any water.
  • Wash the jeeraga shala rice and soak in water for 15-25 minutes (use the soaked water to cook the rice helps retain flavor and nutrition).
  • In  a heavy bottomed pan, add oil and ghee. To this add the coarsely ground masala. Saute for 2-3 minutes till the raw flavor disappears and is cooked. To this add the ground whole spices(add chilly powder and turmeric powder at this stage if not marinating chicken, I usually add while marination so skip adding here). To this add the curd and mix well.
  • Then add the chicken pieces and saute for 3-4 minutes till the masala nicely coats the chicken. Then add a cup of water and add salt. Cook the chicken covered for 7-8 minutes.

  • Add in three more cups of water, lemon juice,chopped mint leaves, chopped coriander leaves  and salt. Finally toss in the soaked rice and cook covered.Place a weight on top of the lid and cook for 15-20 minutes. In between check the rice like about after half time just in case the water isn't dried up soon. Switch off flame and leave the lid open for 5-7 minutes, fluff the rice with a fork (else it becomes mushy).

  • Serve warm with raitha or a plain yogurt and sliced cucumber.


* Remember that in this biriyani the spice comes from the green chilli, pepper corns  and hot chilly powder so increase if needed. This is a mild spiced biriyani.

* The chicken marinating step is optional and you may leave out that step but remember to add the chilly powder and turmeric powder in the masala then when you cook.

* Shallots adds a sweetness to the masala unlike the onions.




1 comment:

Angie's Recipes said... Best Blogger Tips

So yummy and jam packed full of flavours!