Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

There is always a strange feeling getting back to things you haven't been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it's been almost half a month past and there has been no updates. Though it wasn't the lack of dishes. 

As I have said many times, getting Biryani recipe always excites me no end. Couple of weeks back, when Konda had visited her friend's birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend's mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after couple of days and boy, everybody loved it!

I could easily say this looks exactly like how they serve as Thalappakatti Biryani, only difference being I didn't use the Seeraga Samba Rice for the biryani. All Non Veg biriyanis in south use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.

I made this during Sunday lunch and had paired it with Mutton Semi Gravy, Chicken Legs Gravy and X Chicken Fry.

Chicken Biryani

Chicken Biryani Step by Step Pictures

Ingredients Needed

For boiling chicken

Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies -  3 long


Whole Spices

Cloves - 3
Cinnamon 2"
Cardamon -2
Bay Leaf - 1 long

For the Rice

Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp

How to make the chicken biryani

Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.

Extract the coconut milk and keep it ready.

In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.

Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.

Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.

Remove and finally add the lemon juice.

Serve with Onion Raitha or chicken gravy.

Notes:

There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.

Cooking in pressure cooker was much easier, only cautious thing you have to remember is add the salt at different stages and adding less water than required for the rice to be separate and grainy.

Always fluff and never mix too much.

Other Chicken Recipes
Other Biryani Recipes

Chicken Fry with Poppy Seeds and Spices

Today's Chicken fry is yet another recipe we made during the Party couple of weeks back. The recipe is very simple and got very good feedback from the guests. Though chicken fry or roast gets done every other week, and end up being a morphed version of the many varieties that we make, I feel I got to make sure I note even the smallest change done to the recipe. To tell the truth I don't normally stick to a recipe all the time. I keep changing the spices and other ingredients. So one particular combination gets liked more and I make sure I note down what they are.

The difference in this recipe is the usage of roasted poppy seeds along with cardamom, cinnamon and clove. That really give it a nutty taste and enhances the roast effect. Though I managed to click a step wise pictures, I was not able to click proper end picture. It was a hurried last minute capture before being passed on.

Ingredients Needed:

Chicken, cut into bite size - 250 gms
Onions - 1 big
Tomato, puree - 1 medium
Green Chilies - 2 medium
Ginger Garlic paste - 1/2 tsp
Red chili powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch

Spice powder

Poppy Seeds / Gasa gasa - 1 tbsp
Cloves - 2
Cinnamon  - 2
Cardomon - 2

Roasted and powdered.

How to make the Chicken Fry

Wash and cut into bite size pieces. Drain in a colander.

Heat a kadai and dry roast the poppy seeds, cloves, cinnamon and cardamom. After couple of tossing around, remove and allow it to cool. Grind to a fine powder once it's cooled.

Add oil to the kadai, when hot add onions, chopped green chilies, saute well. When the onions turns colour, add ginger garlic paste. Cook for couple of mins.

Add the drained chicken, combine everything well and cook on high. Moisture starts coming out. Continue stirring, after 10 mins, add red chili powder, coriander powder. combine everything and continue cooking.

Next add the tomato puree, cook on high. Then add a cup of water and cover with lid. Simmer for 10 - 15 mins.

When the chicken is cooked and tender, saute in high for the moisture to evaporate. Remember this has to be almost dry, so continue until you find the moisture is all evaporated and nicely done.

Finally add the ground masala powder to the chicken and mix everything well. Cook for couple of mins, sprinkle coriander leaves and switch off.

Chicken Pulusu ~ Kurnool Style | Non Veg Indian Thali

I know this is going to be another chicken Pulusu and I managed to make it a thali too with what was made on the day. With kids liking only chicken, it's only natural that we end up making different types of chicken gravy. Today's version is a recipe from my Aunt, Amma sister. She is from Kurnool and this is the method that's made in Kurnool District.

When Amma made it for the first time, I said I ought to take it step wise. But then we ended up making this type pretty often as kids liked it and well you know I couldn't take step wise. And making this so often I also realized this is much easier to make, though of course it depends on what you consider is easy.

Chicken Pulusu, Mutton Gravy, Colour Rice, Rasam, Rice, Curds and Gulab Jamun

Chicken Pulusu ~ Kurnool Style

Ingredients Needed:

To boil

Chicken - 1 kg
Turmeric powder a pinch
Salt - 1/2 tsp

For Gravy

Onions - 150 gms
Green Chillies - 2 long
Ginger Garlic paste - 1 & 1/2 tsp
Chili powder - 1 & 1/2 tsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - from 1 medium
Coconut paste - 1/2 cup

Dry Garam Masala

Clove - 2
Cinnamon - 2 inch
Poppy seeds - 1 tsp

How to make the Chicken Pulusu

Wash the chicken, add turmeric, salt, 1 tsp oil to the chicken and boil in a kadai till tender. When done, drain the chicken pieces and save the broth.

Meanwhile in a pan, dry roast 2 clove, cinnamon, 1 tsp poppy seeds and make a fine powder.

In another kadai, heat oil, saute onions, 2 green chilies. Saute till the onions turn colour.

When the onions turns colour, add only the cooked chicken pieces,  save the broth. Fry for a while.

Then add ginger garlic paste, cook for a while.

Next add coriander powder, fry for 2 mins.

Then add chili powder, 1 tsp oil, fry for 2 mins.

Make tomato puree and add to the chicken. Once the chicken is mixed with the masala, add ground coconut paste. Simmer for couple of mins. Adjust salt, remember you already added salt during boiling.

Now add the chicken broth.

When the chicken starts to boil and reaches the consistency you need, add garam masala powder, before switching off.

Sending these for my Indian Thali Mela 

 

Kodi Kura Andhra Style | Andhra Chicken Curry ~ Indian Thali | Step by Step Recipe

For the next thali in the series, I want to showcase a typical Andhra Thali featuring non vegetarian dishes. When it comes to making non veg dishes on special occasions or even Sundays, we make it a point to make some dry items, mostly masala rice or pulao. Sometimes when we want to pair it with Biryani, the side dish becomes little mild and not your regular spicy stuff. In this case the biryani flavour has to be more.

We made this thali couple of weeks back. Since we have vegetarians to cater too, it was decided that we make Tomato Pulao. Kids normally prefer chicken, so it will have to feature on the table. On the other hand, there is always a sweet and a paan that's mandatory for any Non Veg thali too. I served ice cream and beda was there, but missed in the picture!

Kodi Kura Andhra Style

Indian Thali ~ Chicken Curry

Tomato Pulao, Chicken Curry, Mutton Gravy, Mutton Fry, Pepper Cumin Rasam, Plain Rice and Curds

Andhra Chicken Kura | Kodi Kura

Ingredients Needed:

For the Gravy

Chicken - 500 gms
Onions, finely chopped - 1 cup
Curry leaves - 5 -6
Fennal seeds - 1/2 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Ginger Garlic paste - 1/2 tsp
Oil - 2 tsp
Chili powder - 2 tsp
Masala paste - 2 tbsp
Coriander powder - 1 & 1/2 tsp
Tomato puree - 3/4 cup
Water - 2 cups
Coriander leaves for garnish

Masala Paste
Onion - 1/2 cup
Coconut - 2 tsp,
Clove - 2
Cinnamon - 2",
Coriander leaves - 2 tbsp

How to prepare Chicken Curry

Wash and cut into bite size pieces. Drain the chicken in a colander.

For the ground masala, take all the ingredients and grind to a smooth paste. Keep it aside.

Heat a kadai with oil, add onions. saute well. When the onions starts turning colour, add the curry leaves and fennel seeds.

When the onions are turning colour, add the drained chicken, and cook on high. Add turmeric powder and salt. Cover with lid and cook in simmer for 10 mins.

Remove lid and add ginger garlic paste. Continue cooking on high and keep sauteing.

Add Coriander powder, Chili powder, mix well. Cook for couple of minutes. Then add the ground masala and combine everything well.

When the water is all evaporated, add tomato puree and cook. Then add water and coriander leaves. Bring to boil.

Simmer for 10 - 15 mins or till chicken is cooked.

Andhra Chicken Curry

This goes for my Indian Thali Mela