chicken- 1kg

lemon juice-1 1/2 tablespoon

salt-
tomato ketchup-1 1/2 tablespoon
green chilli sauce-2tablespoon
paprika powder-1 teaspoon curumulak podi
chilli powder-1 1/2 teaspoon
mustard powder- 1 1/2 teaspoon-kaduk podi
ginger garlic paste-1 tablespooon
soya sauce-1 teaspoon
lemon juice -1 tablespooon
salt-as required
maida -1 cup
cornflour- 3 tablespoon
baking powder-2 teaspoon
chilli powder-1/2 teaspoon
pepper-1 teaspoon
chilled milk-1/2 tablespoon
egg-1
Instructions

Mix lemon juice and salt to cleaned and washed chicken and keep it asidefor 15 minutes.
marinate the chicken with tomato ketchup,green chilly sauce,paprika,chilli powder,mustard
powder,ginger garlic paste and soya sauce and keep it aside for 5hrs
make the Maida flour batter along with cornflour,baking powder,salt ,pepper,chilli powder and salt.
the batter must not be too thick or too thin.
dip the chicken in the egg and then dip it in the self raising (maida) batter
heat oil in a heavy pan ,and deep fry in it ,till the chicken is fully cooked and it turns into golden brown
colour
Fry it in a low flame.
serve hot .

TH ALAPPAKATTI BI RI YA N I
 SAVE PRINT
PREP TIME
20 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 20 mins
Dindigul Thalappakattu Biriyani Recipe. Authentic South Indian Tamilnadu Biryani. Adapted from Chef Nagendran of
Thalapakatti Hotel. Measurements used 1 cup rice = 250 ml

Author: Kannamma - Suguna Vinodh

Recipe type: Main course
Cuisine: South Indian
Serves: 4

INGREDIENTS
For the Masala
5 Green Chillies
3 small two inch cinnamon sticks
3 cardamom
3 cloves
th of a nutmeg (Jaadhikai)
1 small piece Mace (Jaadhi Pathiri)
50 grams ginger
Main Ingredients
500 ml Seeraga Samba Rice
750 grams Chicken with bone
Meat to Rice Ratio - 1 Rice 1.5 Meat
Other Ingredients
25 grams Ghee
75 grams Sunflower Oil
50 grams crushed Garlic
50 grams crushed shallots (small onions)
teaspoon Red Chilli Powder
 cup curd
11/2 teaspoon salt
1 hand full Mint Leaves
2 hand full Coriander Leaves
Juice of half a lime

INSTRUCTIONS
1. Peel the garlic. Crush the garlic in a mixie without adding any water. Set aside. Crush the shallots
in a mixie without adding any water. Set aside.
2. Grind all the masala ingredients to a very fine smooth paste. Add cup of water while grinding.
Chop the ginger into small pieces and break the cinnamon into bits before grinding.
3. Soak the rice in water now. The rice needs to soak for half an hour.
4. Heat Oil and ghee in a heavy pan and add in the Masala paste, crushed garlic and crushed
shallots-small onions. Fry on medium flame for a good 10 minutes until the oil separates from the
mixture.
5. Add in the chicken. Add in the chilli powder. The ratio of rice to chicken should be 1 rice to 1.5
meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it
with a lid and let it cook. Dont add any water. The chicken will cook in its own juices. Just saute
once in 5 minutes so the chicken doesnt scorch in the bottom. After 15 minutes, the chicken
should be done and there should be some gravy too.
6. Add in the yogurt/curd. Cook with the lid open for 5 minutes.
7. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine
had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
8. We are using 2 cups rice and 750 grams meat. We require 2 times water to the quantity of rice.
So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So
I added 2.5 cups water to the mixture. Add salt. Add in the chopped coriander leaves and the
mint leaves. Let the mixture come to a boil.
9. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if
necessary.
10. Drain the soaked rice and add it to the pan. Wait for it to boil. Add in the lime juice.
11. Cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid.
Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low
flame.
12. After that time, open the lid and see if the rice has been cooked. Cook for a couple of minutes
more if necessary. Switch off the flame and close the pan with a lid. Do not disturb for the next
20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very
important. Do not rush.
13. After the rest, Enjoy!