Homemade Cooking Recipes and Cooking Tips

Dindigul Thalapakatti Biryani

Thalappakatti Chicken 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.


Thalappakatti Chicken Biryani
  • 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.
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