Dindigul Thalappakatti Chicken Biryani Recipe

| | kukskitchen A few things before we start: The trick to perfect balance of salt is to taste the gravy before serving. I say this because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of British salt in place of one teaspoon of Indian salt.

A few things before we start:

• For my quick biryani, I prefer using 2 kg of chicken thighs. After cleaning and removing the skin, the weight reduces to approximately 1.8 kg, perfect for a hearty meal. I triple all the ingredients in the base recipe to ensure rich, bold flavors.
• When preparing biryani or any pressure-cooked rice dish, maintaining the water-to-rice ratio is crucial. Always use 1 cup of hot water for every 1 cup of rinsed and drained rice for perfectly cooked grains. I also find that if making larger quantities, the rice tend to be drier and I add 1/2 cup water on top of the recipe for a softer rice. 
• As always, more ghee makes it tastier. 
• A key tip: after adding the rice to the chicken, avoid stirring. This prevents the rice grains from sinking to the bottom of the cooker, which could result in burning. Let the steam and pressure work their magic for fluffy, aromatic biryani every time.
• the trick to perfect balance of salt is to taste the water before closing lid on your cooker. It should taste slightly salty. I say thsi because as much as one can give the measurement of salt, the saltiness of salt varies from country to country. For example you may need to add one and a half teaspoon of british salt in place of one teaspoon of indian salt. 

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Dindigul Thalappakatti Chicken Biryani Recipe

Serves:3

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Ingredients:


1- Chicken - 1 kg

2- Coriander seeds - 2 tsp

Fennel seeds - 1 tsp

Cumin seeds - 1 tsp

Shajeera - 1 tsp

~Nutneg - 1/2 piece

Mace - 1

Green cardamon - 4

Black cardamom - 1

Star anise - 1

Kapok buds - 3

Cinnamon sticks - 3

Cloves - 7-8

Kalpasi - 1 tbsp

Black peppr - 1/2 tsp

cashew -2 0

Bay leaf -2 

3- Onion - 2 large or shallots -  1/2 cup 

Green Chilli - 5

     Ginger -1/4 cup

     Garlic - 1/4 cup

4- Chilli Powder - 2 tbsp

5- Mint Leaves - ½ Cup (Chopped) 

     Coriander Leaves - ½ Cup (Chopped) 

     Tomato - 2- Chopped

6- Basmati Rice - 5 Cups (1 kg)

7- Ghee - 4 Tablespoon 

8- Yogurt - 1 cup

9- Water - 5 Cups 
    Salt - 5 Teaspoon

10- Lemon Juice - 1½ Teaspoon

Method: 

-Marinate the Chicken

Marinate the chicken pieces with the ingredients listed in section (2) for a rich infusion of flavour. Let it rest while you prepare the other elements.

-Grind the Aromatics

Coarsely grind the ingredients from section (3) to release their robust flavours. Set aside.

-Prepare Vegetables

Slice the onions thinly, chop the tomatoes, and have your leaves ready for layering the flavours.

-Begin the Cooking Process

Heat a mix of ghee in a pressure cooker. Add the whole spices listed in section (8) and let them splutter, releasing their aroma.

-Build the Flavor Base

Add the ground mixture (3) to the cooker and sauté briefly. Then add the thinly sliced onions and cook until they turn golden brown. Incorporate the chopped tomatoes and spice powders from section (5), stirring until well combined.

-Cook the Chicken

Add the marinated chicken pieces to the pressure cooker. Sauté until the chicken is coated in the aromatic masala.

-Add Liquid and Seasonings

Pour in hot water, adjusting the quantity to maintain the perfect 1:1 ratio with the rice. Add salt and a splash of fresh lemon juice for brightness. Stir well to combine.

-Layer the Rice

Gently spread the rinsed and drained rice over the chicken mixture. Do not stir. Ensure the water level just covers the rice for even cooking.

-Pressure Cook

Close the pressure cooker lid and allow the pressure to build. Cook on high heat for one minute, then turn off the flame. Allow the cooker to depressurise naturally for soft, flavourful biryani.

-Serve and Enjoy

Fluff the biryani gently before serving. Pair with cooling raita, crisp pappadam, and tangy pickle for a complete meal.

Indulge in the rich, aromatic layers of this quick and delicious chicken biryani!

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Thank you xx 

Sherin Jos