Thalappakatti Chicken Biryani

Dindigul Thalapakatti Biryani

Dindigul is a district in Tamil Nadu which is well known for it’s own Biryani called as Thalappakatti Biryani. The Thalappakatti Restaurant was started earlier in 1957 by Mr.Nagasamy Naidu. He always ensured that the Biryani served in his hotel was unique and special in terms of taste. So he included high quality masala products and meat in biryani’s making them extra ordinary.

Due to the special blend of spices used in the biryani, everyone will definitely love it. There are more than 40 outlets of this restaurant across the globe now, including Paris, Dubai, Kuala Lumpur, California, etc.

Tamil Nadu Biryani recipes uses Jeerakasala rice or kaima rice for biryanis. Dindigul thalappakatti chicken biryani is an easier and quicker version of biryani recipe. Since I had only Basmati rice with me, I had taken it instead of Kaima rice. But you may use kaima rice for the actual flavour of this biryani. Kaima rice absorbs flavour more than basmati rice as per my opinion.

While preparing biryani, the most important thing to keep in your mind is to to use fresh ingredients. In this recipe, we are preparing both masala and paste by grinding the ingredients. We are using shallot as the main ingredient in this recipe. This is not a spicy version of biryani. You can adjust the level of spices based on the taste of your family.

Before starting to prepare this biryani,make sure you check the ingredients and keep it ready aside. You can soak the rice, peel off the shallots, arrange the spices, clean the chicken pieces, before you start with. I love to have eggs with all kinds of biryani. So I had pre boiled the eggs also. If you are too busy and you need a best biryani, you can easily go with this recipe.


  • Chicken – 1/2 kg
  • Kaima rice or Jeerakasala rice- 2 cups
  • Water – 3 cups
  • Sunflower oil – 2 tablespoon
  • Ghee – 3 tablespoon
  • Turmeric powder – 1/2 teaspoon
  • Chilli powder – 1 teaspoon
  • Curd – 4 tablespoon
  • Lemon juice – 1 tablespoon

(a) For biryani masala :

  • Fennel seeds – 1/2 teaspoon
  • Cumin seeds – 1 teaspoon
  • Coriander seeds – 2 teaspoon
  • Pepper – 1/2 teaspoon
  • Cinnamon – 5 pieces of 1 inch size
  • Cloves – 8 to 10
  • Bayleaves – 1
  • Star anise – 1
  • Cardamom – 3
  • Cashewnut – 8
  • Mint leaves – 1 tablespoon

(b) For paste :

  • Shallots – 250 g
  • Garlic – 8 pods
  • Ginger – 2 inch size piece
  • Green chillies – 2
  • Coriander leaves – 2 tablespoon
  • Mint leaves – 2 tablespoon

Method of preparation:

  • Wash, clean and soak the rice for 30 minutes. After 30 minutes, drain off the water and keep the rice aside.
  • Clean and cut the chicken pieces also.
  • Grind the masala for biryani mentioned under (a)
  • Grind the shallots along with other ingredients mentioned under (b) to form a coarse paste
  • In a heavy bottom kadai, heat oil and ghee
  • Add shallot paste to the oil and saute well
  • Now add the prepared biryani masala,turmeric powder and chilli powder
  • Saute all powders till the raw smell are gone completely
  • Add curd and mix well
  • Then add chicken pieces to the prepared masala
  • Make sure that the chicken pieces are coated with the masala
  • Add 1 cup of water to the chicken and cook it in medium flame for 10 minutes
  • After 10 minutes, add 3 more cups of water
  • When the curry comes to a rolling boil, add the kaima rice which is kept aside
  • Add 1 tablespoon mint leaves and lemon juice also
  • Cover and cook the rice for 20 minutes in low flame
  • After 20 minutes, you can see that the rice is cooked well
  • You can serve the rice with raitha’s, pickles, etc.

Easy pressure cooker vegetable biryani

Vegetable Biriyani

Presenting to you all an excellent recipe of biryani during this season of lent. For all the biryani lovers, here is a simple, easy and quick version of biryani using vegetables that are cooked in a pressure cooker. The total time taken to cook this biryani is only 1 hour. This recipe can serve 4 persons.

I had used Kaima rice(jeerakasala rice or small rice) to prepare this biryani.You can add vegetables of your choice. The addition of whole Indian spices, provides a flavour to the rice. Traditional authentic biryani recipe involves layering and slow cooking in a large pot ( dum). If you are in a hurry-burry, you can easily choose this recipe which consumes only lesser time.

Preparing vegetable biryani is actually easier than making a serving of rice. Because, if you’re making rice you have to prepare too many curries along with it. But here, the roasted vegetables are mixed along with the rice and is pressure cooked.

You can make this biryani for lunch or dinner. Serve this yummy biryani hot as soon as it is prepared. It goes well along with raithas or pickles.

Ingredients :

  • Jeerakasala rice or kaima rice – 2 cups
  • Chopped carrot – 1/2 cup
  • Chopped cabbage – 1/2 cup
  • Chopped beans – 1/2 cup
  • Chopped potato – 1
  • Fresh green peas – 1/2 cup
  • Soya chunks, boiled in water and cut into 3 pieces – 1/2 cup
  • Onions, chopped – 4
  • Tomatoes, chopped – 3
  • Ginger – 2 inch piece
  • Garlic – 6 pods
  • Green chillies – 2
  • Fennel seeds – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Chilli powder – 1/2 teaspoon
  • Biryani masala – 1 teaspoon
  • Oil – 4 tablespoon
  • Ghee – 2 tablespoon
  • Chopped onion, to fry – 1
  • Cashewnuts – 14
  • Raisins – 10
  • Coriander leaves – 5 tablespoon
  • Mint leaves – 15

Spices used :

  • Cardamom – 4
  • Cloves – 3
  • Cinnamon – 2 inch stick
  • Star anise – 1
  • Bay leaf – 2

Method of preparation :

  • Wash and soak the rice for 20 minutes
  • Take a pressure cooker and add oil to it
  • Once the oil is hot, fry cashewnut, raisins and onion one by one till they reaches golden brown in colour
  • Keep them aside in a plate
  • Add ghee to the remaining oil and saute all the spices mentioned under the spices list above
  • Now add chopped onions to it
  • Saute till the onion becomes translucent
  • Grind ginger, garlic, green chillies and fennel seeds to form a paste
  • Add this paste to the onions
  • Then add chopped tomatoes and close the lid of pressure cooker, so that the tomatoes becomes softer
  • Once the tomatoes are cooked completely, add turmeric powder, coriander powder, chilli powder and biriyani masala to it
  • When the raw smell of the powders are gone, add carrot, cabbage, beans, potato, green peas and soya chunks
  • Saute everything well till the vegetables shrinks and then add 4 cups of water to the pressure cooker
  • Add 2 teaspoon of salt to the water, so that the water should be bit salty
  • Add some mint and coriander leaves also
  • Now add the rice and pressure cook our vegetable biryani for 1 steam
  • Allow the pressure to release naturally
  • Garnish the biryani with fried cashewnuts, raisins, onions, coriander leaves and mint leaves
  • Serve the biryani hot with raithas and pickles.

Chicken Biriyani

Chicken Biryani

Chicken Biryani is one of the most favorite dish of many of us. Biryani’s can be prepared in different ways. You can fry the chicken pieces, you can grill the chicken, or you can make the curry directly. Succulent, juicy pieces of chicken are cooked in a yogurt and lime marinade which makes the chicken pieces more softer and tastier. You have to take a bigger degchi which can contain both the chicken curry and rice together. I had given the preparation method in different steps.

Here the rice is boiled separately and the water is drained off completely. When the chicken starts boiling, you can add the parboiled rice to the chicken gravy mix and then you can further dum the same.

Earlier, while ordering biryani from hotels, they used to provide boiled egg which goes well with the biryani rice. But, nowadays most of the hotels serve biryani only, forgetting our boiled egg. I always boil eggs while preparing biryani to place it over the top of the rice for the exact combination.So, I suggest you to have this delicious biryani with a boiled egg on your plate.

Serve the biryani hot with salads, pappads, pickles and chutney. Usually lime pickle is the go to combination with this rice. I prefer sweet and sour lime pickle and sweet brinjal pickle.

Ingredients :

1 kg Tender chicken – cut into fairly big pieces

1 kg biriyani rice

2 kg Bombay onion – cut into rounds

To crush : (1)

[ 5 fresh green chillies

1 large piece ginger- cleaned

1 large pods garlic- skin removed ]

To grind :(2)

[ ½ tsp cumin seed

½ tbs Turmeric powder

corrainder powder – 1 tbsp full

1 tbs white Kaskus

5 cardamoms

1 piece of cinnamon

2 cloves

2 gms cake jeera ]

Tomatoes – 100 gms

pure ghee – 100 gms

Juice of 2 large lime

Sunflower oil – 100 gms

curd – 1 cup

5 stems curry leaves

corriander leaves – 1 bundle

mint leaves – 1 small bundle

3 large onion (cut into thin rounds)

kismis 50 gms

Nuts 50 gms

Salt to taste

Method of preparation:

Cut the onions into thin rounds. Crush the ingredients in bracket (1) Roast the ingredients in bracket (2) for 2 minutes on low heat and powder it or grind with water to a fine paste.

Chop the corriander leaves, mint leaves and curry leaves and tomatoes finely.

Divide the sliced onions into 2 parts. Heat oil and fry one portion of the sliced onion crisp. Now mix all the crushed ingredients in bracket (1) ground ingredients in bracket (2) and chopped leaves, tomatoes, curd, lime juice, salt, fried onions, the remaining sliced raw onions, oil and half of the pure ghee with the chicken and rub well with your hand for 5 minutes. Keep aside for 1 hr to marinate.

Wash and soak the biriyani rice for 10 minutes and cook in salted water with two or three cardamoms.

To cook the rice: Boil salted water with cardomom in a large degchi. When water starts boiling fold in the washed rice and wait for the rice to boil once. Take off from fire and drain the water from the rice by pouring it into a perforated dish or basket.

Transfer the marinated chicken into a sufficiently large degchi(it should be large enough to cook the chicken and rice together) Mix the chicken well with your hand and keep it on fire after leaving some space in the centre of the degchi.

Cover with a correctly fitting lid. When the chicken starts boiling reduce the fire and spread the parboiled rice over the chicken pouring the gravy over the rice from the centre till the whole lot of rice has been put over the meat. Now put the lid and seal the degchi with the lid using some wheat flour dough. Cook for 45 minutes keeping a large dosa stone or an old alluminium lid under the degchi and a few pieces of burning charcoal on top of the lid also. Fry the sliced onion, kismis and nuts.

Serve biriyani hot after mixing it with remaining ghee. Garnish with kismis and nuts and fried onions. You can also place boiled eggs on the top of Biriyani. Serve with pappad, salad, and chutney.

Ghee Rice | Pressure cooker Ghee Rice

Ghee Rice

First let’s see the ingredients for this preparation.


1.Basmati Rice or Jeerakasala Rice – 1 cup

2.Cinnamon – 2 small

3.Cardamom – 2

4.Cloves – 3

5.Fennel seed – 1/4 tspn

6.Salt – as per taste

7.Cashewnut – 8

8.Raisins – 15

9.Ghee – 2 teaspoon

Preparation :

1.Take a pressure cooker and add 1 tspn of oil and ghee

2.Add all the spices

3.Add 1 chopped onion and saute well

4.Add Basmati Rice(Rice should be washed and soaked for 20 minutes and water needs to be drained)

5.Saute the rice for 2 minutes

6.Add 1.5 to 2 cups of water and little salt to it

7.Close the lid of the Pressure cooker and wait for 1 steam

8.Take a pan and add 1 tspn of Ghee and oil

9.Roast Cashews, Raisins and remaining 2 chopped onions

10.Add a portion of Roasted cashews ,raisins and onion to the rice once it gets boiled

11.Transfer the Rice to a serving bowl

12.You can add additional ghee to the boiled rice if needed

13.You can use the remaining roasted cashews, raisins and onion to garnish our rice

14.You can also add coriander leaves to garnish along with it

Our Ghee Rice is ready to serve
ready to serve

Vegetable Fried Rice

Vegetable fried rice

This dish which usually seen as main course item in South East Asia, especially in all Chinese restaurants.

It is easy to prepare as we mix rice with vegetables. So it in short a healty dish at same time many people favorite.

First let’s see the ingredients for this preparation.

Ingredients :

  • Basmati Rice – 1 cup
  • Coriander leaves – 1.5 tbsp
  • Water – 1.5 cups
  • Onion – 2 tbsp
  • Garlic – 2 tsp
  • Capsicum- 2 tbsp
  • Carrot – 3 tbsp
  • Cabbage – 3 tbsp
  • Beans – 3 tbsp
  • Oil – 3.5 tbsp(1.5 for rice and 2 for vegetables)
  • Pepper powder- 1/4 tsp
  • Soya sauce- 1 tbsp
  • Salt – as required


  • Wash the rice properly and soak for 20 minutes
  • Drain the the rice and fry it for 2 minutes using 1.5 tbsp of oil in a pressure cooker.
  • Add 1.5 cups of water ,salt and little coriander leaves to it
  • Now close the lid of pressure cooker and allow the rice to boil till it reaches 1 steam.
  • Chop all the vegetables into small pieces.
  • Take a big kadai /pan and add 2 tbsp of oil to it
  • Add Garlic and saute well
  • Then add onion and Capsicum,saute well
  • Now add other vegetables (cabbage, carrots and beans)
  • Saute well and then add salt, pepper powder and Soya sauce
  • Add the boiled rice and cook for 5 minutes after stirring it properly
  • Our easy Vegetable Fried Rice is ready now
  • You can include your favourite side dishes alongwith it.