Thalappakatti Chicken Biryani

Name: Thalappakatti Chicken Biryani
Cuisine: Indian
Ingredients: 3 cup Basmati Rice (washed and soaked in water for 20 mins.); 500gm Chicken (cut into medium size pieces); 1 1/2 tsp Red chilli powder; 20 Shallots/madras onions/chinna vengayam .(peeled); 15 Garlic cloves(peeled); 5-6 Green chillies nos; 2inch Ginger piece(cut into small pieces); 4 Cardamom pods/elaichi/elakkai; 4 Cloves/lavang/krambu; 1 inch Cinnamon stick / dalchini/pattai; 1 cup Curd/dahi/Thayir; 1 handful Mint leaves; 1 handful Coriander leaves; 1/4 cup Oil; 1/4 cup Ghee; 5 cups Water

Nesibha Fernando @cook_9795581

Mumbai

It's one of the famous dish from South...I love this Biryani...

Nesibha Fernando @cook_9795581

Mumbai

It's one of the famous dish from South...I love this Biryani...

Saved

Ingredients

3 cupBasmati Rice (washed and soaked in water for 20 mins.)
500gmChicken (cut into medium size pieces)
1 1/2 tspRed chilli powder
20Shallots/madras onions/chinna vengayam .(peeled)
15Garlic cloves(peeled)
5-6Green chillies nos
2inchGinger piece(cut into small pieces)
4Cardamom pods/elaichi/elakkai
4Cloves/lavang/krambu
1 inchCinnamon stick / dalchini/pattai
1 cupCurd/dahi/Thayir
1 handfulMint leaves
1 handfulCoriander leaves
1/4 cupOil
1/4 cupGhee
5 cupsWater

Saved

Steps

1

Wash and soak rice in water for 20 mins.
2

Grind onion separately.
3

Grind garlic without adding water.
4

Grind green chillies,cardamom,cinnamon,ginger,cloves and cinnamon separately.
5

Heat a cooker,add oil and ghee.
6

Add all the grounded paste and sauté well till the raw smell goes.
7

Add salt, chilli powder sauté for two mins.
8

Add the chicken pieces, mix well.
Close with the lid, cook for one whistle.
9

Wait for the pressure to release.
Open the lid, switch on the flame. Now add the curd, mix well.
10

Add the mint leaves and coriander leaves.
Mix well, add water and close with the lid and bring it to a boil.
11

Remove the water from rice and add to the boiling water, adjust salt.
Close the lid. Cook for one whistle.
Switch off the flame. Wait for the pressure to release.
12

Open the lid, switch on the flame. Now add the curd, mix well.
Add the mint leaves and coriander leaves.
13

Mix well, add water and close with the lid and bring it to a boil.
Remove the water from rice and add to the boiling water, adjust salt.
14

Close the lid. Cook for one whistle.
Switch off the flame. Wait for the pressure to release.
15

Open the lid, mix well, slowly. Close the lid and leave it for 10 mins.
Serve hot with onion raita and chicken gravy.