Recipe of Perfect Thalappakatti Biryani Recipe

Hey everyone, it's me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Quick Thalappakatti Biryani Recipe. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Thalappakatti Biryani Recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thalappakatti Biryani Recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Thalappakatti Biryani Recipe is 2-serving. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Thalappakatti Biryani Recipe estimated approx 20 mins.

To begin with this recipe, we have to prepare a few components. You can cook Thalappakatti Biryani Recipe using 22 ingredients and 13 steps. Here is how you cook that.

Thalapakatti biryani

Ingredients and spices that need to be Get to make Thalappakatti Biryani Recipe:

1. 2 Ghee - tblspn
2. 3 Oil - tblspn
3. 2 cups Basmati Rice Jeera Rice / Chamba -
4. 1 Onion large - sliced thinly
5. 3 Green Chilli - slit
6. 3 Ginger Garlic Paste - tblspn
7. 2 tsps Chilli Powder -
8. 1 tsp Turmeric Powder -
9. 1/2 cup Coriander Leaves - chopped
10. 1/2 cup Mint Leaves - chopped
11. 1 cup Coconut Milk -
12. 2 cups Water -
13. to taste Salt
14. 500 grams Chicken - chicken on the bone
15. 1 cup Curd Unsour -
16. 1 tsp Chilli powder -
17. to taste Salt
18. 1.5 Fennel Seeds Saunf / Sombu / - tblspn
19. 2 Cinnamon small Stick / Pattai - stick
20. / 4 Pods Cardamom Yelakai -
21. 1 Star Anise -
22. 4 Cloves / Krambu -

Steps to make to make Thalappakatti Biryani Recipe

1. Marinate chicken with the given ingredients for 10 mins,You can leave it in the fridge overnight.
2. Grind the ingredients given for the briyani masala to a fine powder.
3. Wash and soak the basmati rice for 30 mins.
4. Now make the masala. Heat oil and ghee in a frying pan.
5. Add in onions, green chilli and saute till light golden.
6. Now add in ginger garlic paste and saute for a min.
7. Add in turmeric, chilli powder and the ground masala.. Saute it for a min.
8. Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.
9. Now cover the pan and cook on a low heat for 15 mins.
10. Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.
11. Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste
12. Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.
13. Serve the briyani with raita.

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