- Grind all the spices. Heat 3 tbsp oil + 1 tbsp ghee in a pan over low heat. Meanwhile grind ginger, garlic and green chilies to a fine mixture. Add shallots and grind for a few seconds. Add the ground mixture from above to the pan and cook for 12 – 15 minutes. Add ground masala powder. Cook for a few minutes over low heat. Add chicken pieces, salt and mix well. Cook for a few minutes until chicken changes color. Add yoghurt, finely chopped mint and cilantro. Mix well and cook for a few minutes over medium heat. Add turmeric powder, chili powder and cook for a minute. Add 1/4 cup hot water. Cover and cook for 15 minutes, stirring occasionally until the chicken is almost cooked through. Take out the chicken pieces on to a plate. Bring to a boil. Add chicken pieces to the gravy. Mix gently. Cook for 1 – 2 minutes. Rinse jeera samba rice well and add to the pot. Add 1 tbsp ghee and 1 tbsp lemon.Mix gently. Cover and cook for 4 – 5 minutes over medium-high heat. Mix gently and again cover and cook for 6 minutes over very low heat. Mix the rice gently so that it won’t stick to the bottom. Now cover the pot with an aluminum foil and cover with lid. Place a weight on top. Meanwhile heat a tawa to medium flame. Bring down the heat to low. Place biriyani pot on the tawa and cook on the lowest flame for 8 – 10 minutes. Switch off. Let rest for 10 – 15 minutes. Open the biriyani pot. Mix everything gently. Cover with lid again and let rest for 5 – 6 minutes. Yummy thalapakatti chicken biriyani is ready.
Thalappakatti biryani
#myrecipe
#FoodismSummerBonanza
By Arun Kumar
Mar, 19th
531
Servings
2 persons
Cook Time
40 minutes
Ingredients
25
- 27
Ingredients
- Rice
- Chicken
- Ginger garlic
- Green chillies
- Onion
- Spice powder
- Oil
- Water
- Curd
- Turmeric
- Chilli powder
- Mint
- Corinader
- Salt
- Ghee
- Corinader seeds
- Fennel
- Cumin
- Cashew
- Nutmeg
- Star anise
- Bay leaf
- Cinnamon
- Cloves
- Cardamom
- Lemon
- Stone flower
