Dindugal Thalapakatti Chicken Biryani
Ended up making this Dindugal style biryani, and trust me this tastes the best. From attempting different recipes of dindugal biryani, this one turned out to be the best.. This is a no tomato biryani and I used only shallots.. That brings all the flavors. Tasted just exactly like the thalappakatti one. If you are a thalappakatti biryani lover, you got to try this recipe at your home.
Chicken 3/4 kg
Garlic 50 gms
Seeraga samba rice 2.5 cups (approximately 1/2 kg)
Lime juice from one lemon
Chilli powder 1 and half teaspoon
Curd 1/2 cup
Coriander and mint leaves a handful
Ghee 4 tbsp
Oil 4 tbsp
Green Chilly - 8
Ginger - 50 gm
Cinnamon- 3 small pieces
Nutmeg- crushed a pinch
Cloves - 3
Star anise - 1
Grind the ingredient given under masala into a fine paste adding a little water. Soak the rice for minimum 30 minutes. Clean the chicken. Peel the garlic and shallots, crush them finely in a mortar and pestle or in a mixie separately. In a heavy bottomed vessel, add oil and ghee. Once it's hot add in the ground biryani masala paste, crushed garlic and shallots. Saute it in medium flame for 10 minutes until the oil oozes out.
Now add in the cleaned chicken, chilli powder, salt and give it a mix. Simmer the stove and cover the vessel with a lid. Allow the chicken to cook in its own juice for 15 minutes. You can mix it in between. After 15 minutes, add 1/2 cup of curd and coriander mint leaves. Allow it to boil. Now take out the cooked chicken pieces in a bowl. And measure the gravy left over in the vessel. I got around 2 cups of the gravy.
For seeraga samba rice the rice to water ratio is 1:2, which means you need to add 2 cups of water for one cup rice. Now I already had 2 cups of gravy, which means I should add 3 cups more of water for 2.5 cups rice.
Now measure the water needed and gravy accurately. Add it to the vessel. Allow it to boil, add the cooked chicken pieces, let it boil and now add the soaked rice and give it a gentle mix. Add the lemon juice. Check for salt and add more if needed.
Cover the vessel with a lid and cook in medium flame for 5 to 6 minutes and then simmer it down for 12 minutes.
After 12 minutes, the rice will be cooked with little moisture left. Quickly give a mix and rest the biryani with lid closed for 30 minutes. After 30 minutes, you will find the biryani juicy and fluffy with all aromas seeped in.