Ingredients
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TABLE 1 (For making biryani paste)
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2 count(1 inch small size) Cinnamon
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2 count Cloves
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2 count Cardamom
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1 count Star anise
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½ tsp Fennel seeds
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15 count Shallot onions
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1 (whole) Garlic
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2 tbsp, peeled & roughly chopped Ginger
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3 count Dry red chilies
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2 petals Stone flower/Kalpasi
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1 count Mace/Jaadhi pathri/Javitri
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½ tsp Poppy seeds/Kasa kasa
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¼ bunch Cilantro
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4 strands Mint leaves
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TABLE 2 (Other ingredients)
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2 lbs, chopped (medium size) Chicken with bones
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2½ cups Jeera/Seeraga samba rice
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2 count, thinly sliced Onions
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2 count, finely chopped Tomatoes
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3 count Green chilies
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½ tsp Cumin seeds
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2 count (2 inch small size) Cinnamon stick
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5 count Cardamom
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5 count Cloves
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2 count Bay leaf
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1 count Star anise
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3 petals Stone flower/Kalpasi
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¼ cup Yoghurt
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½ size Lemon juice
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3½ cups Water
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½ cup Coconut milk
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½ tsp Turmeric powder
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1 tsp Garam masala powder
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4 tbsp Oil
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4 tbsp Ghee, clarified butter
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2 tsp, as needed Salt
Directions
The Biryani
The word Biryani is believed to originated from Persia where Mughals carried the dish to Indian subcontinent and flavorished here though the history is uncertain. Anyways history apart thanks to whoever brought this wonderful aromatic dish that is today is one the main dish that is carried over in almost all the restaurants in India and Indian restaurants all over the world. It is basically the rice mixed with rich spices that is infused to get the aromatic flavor. As there are more variations of biryani, here I have made my speciality of Thalapakattu Chicken Biryani Recipe.
The Variations
Every state has their own method of preparation with their spices but without these three (cardamom, cinnamon, cloves) called as biryani masala, there is no biryani made. Predominantly biryani is made of goat meat but slowly it had found its path with other varieties such as chicken, turkey, prawn, fish and even with vegetables for vegetarians.
Dindugal Thalapakatti Biryani
As I hear the name Dindugal which is a place in TamilNadu is very much famous for biryani and the origin of thalapakatti biryani. This place lies in the southern part of the state and until few years back there is no concept of making biryani using basmati rice here locally. There is a major difference in taste due to the special rice is used here called “Jeera Samba Rice” which has its own flavor and I heard it is easy to digest. Whenever I pass through this city I make sure to do a pit stop for lunch especially for this biryani. This jeera samba rice started it voyage to different cities and biryani lovers started enjoying this new taste. If you have made biryani using basmati all through these years, I would suggest you to try this rice to get the flavor.
Components Of Biryani
Every component in biryani is so important that cannot be ignored. Thalapakattu chicken biryani recipe’s base biryani masala consists of cardamom, cinnamon, cloves, the caramelized onions, the ginger garlic paste, fresh coriander and cilantro bunches. the yogurt, green chilies, ghee, caramelized onions and black stone flower.
The Selection Of Meat
The meat selection is one another important criteria while making biryani depends on the meat. My personal preference is goat’s back leg as there are more flesh with less bones, whereas with chicken, I get the whole chicken and discard its ribs and organs. Similarly for seafood biryani, if you are going with fish, do not go with fillet as it can easily break and anything with nice steak with skin in doable & for shrimp or prawn go with jumbo sized ones if you get it in your local market.
Caramelizing Onions
Caramelization is a process of slowly sautéing the onions in a medium to medium low temperature until the onions are browned. It takes quite long time as it is a slow process, so do not hurry in browning the onions using high temperature. When I feel I may not have time for caramelizing, I prepare it previous day and quicken the process of biryani making. I will post a new section for how to caramelize onions.
Adding Chilies
Selection of green chilies and dry red chilies are up to one’s preference but the quantity of it adding while cooking biryani should be minimalistic. The reason I’m saying is biryani is a dish of flavors and if it is served too spicy will spoil the nature of its taste. Its my personal preference that I should feel the taste of little spiciness in some corner of my taste buds but should never bother me.
The Taste
The balanced aroma of spices and jeera rice’s flavor
A biryani can be called as a perfect just by smelling the balanced aroma from all of its ingredients. The other important aspect of good making is I usually add equal proportion of meat and rice as the juices running out of bones and meat are infused equally with rice. Whereas if the quantity of rice is more when compared to meat, there won’t be enough juice for its mixture. Take care when choosing the spices as some of its qualities may alter the taste as well. Biryani is not a dish that can be easily made or even for biryani masters the taste can greatly differ based on the freshness of ingredients.
I strongly believe in the quote “practice makes a man perfect” and if you are the one who just started cooking or not specializing in biryani, I have made it a clear recipe that anyone who can make this recipe, the end output should not greatly differ but keep doing it often.
Goes well with?
Chicken 65, Pepper Chicken, Mirchi Ka Salan, Egg
As in general biryani is considered as a one stop full meal and chicken 65, pepper/salty pepper chicken are one of the best supportive side dishes it can full-fill. Even without that there are four must have side dishes that every restaurant or at home kitchen it is served. Guess what?? It is nothing but raita (yogurt with onions), mirchi ka salan or eggplant dalcha, halwa and off course egg. Have you ever felt after consuming biryani, your tongue dries, meaning you feel like drinking more water or some kind of drink? Well I usually feel it and have noticed my family members do have that effect. It is due to the spices which makes feel like dehydration but always I finish of my meal with a nice cool drink like lemon juice, watermelon, etc
Upon reading this recipe if you have enjoyed it, try it, taste it and comment below. Love to hear from you.
Steps
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1
Done
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Wash and soak the rice for at least half and hour |
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2
Done
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Chop the chicken into medium size pieces. Marinate with turmeric powder. Rinse and wash thoroughly with water and keep aside. |
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3
Done
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Grind all the ingredients listed under the TABLE 1 with 2 tbsp of water. Set aside. |
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4
Done
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Heat oil and ghee in a large pan. Add cumin seeds, cinnamon stick, star anise, cloves, cardamom, stone flower/kalpasi, bay leaf to it. Let it splutters. |
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5
Done
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Then add the chopped onions to it and fry until it turns golden brown and translucent followed by the ground biryani masala paste. |
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6
Done
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Saute till the raw smell goes. Now add in the chopped tomatoes and green chilies to it. Cook until it turns soft and mushy. |
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7
Done
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Now add the ¼ cup of yoghurt and lemon juice to it. Mix well. |
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8
Done
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Add chicken, salt, turmeric powder and garam masala powder to it. Saute well for 5 to 10 minutes or till the chicken is at least half way done, for about 5 to 7 minutes. |
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9
Done
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At this stage, add 3 and ½ cups of boiled hot water to the pressure cooker and also add the soaked rice to it. Let it boil for 2 minutes. |
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10
Done
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Now transfer the prepared biryani masala mixture with chicken to it and combine well. |
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11
Done
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Finally add ½ cup of coconut milk and a tbsp of ghee/clarified butter to it and boil for 5 minutes. |
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12
Done
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Cover and pressure cook for 2 whistles on medium high flames and simmer for 5 minutes. Switch off the flame. |
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13
Done
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Open the lid once the pressure has released naturally. |
