Briyani is a traditional Indian dish that is usually served in South India. It is a traditional Indian dish that has been around for centuries. The word biryani literally means “cooked in a vessel”.  It is a spicy rice dish that is cooked with lentils and spices. Thalapakatti is a type of biryani that uses black gram (urad dal) instead of regular lentils. This version of biryani is spicier than other versions due to the addition of red chili powder. 

History

The founder, Nagasamy Naidu, started Dindigul Thalappakatti restaurant by the name of Anandha Vilas Biriyani Hotel in Dindigul, Tamil Nadu. In 2013 the chain won a trademark lawsuit about the use of the word "Thalappakatti" (meaning "turban" in Tamil).

Founder: Nagasamy Naidu
Genre: Birayni Focused Casual Dining Restau...
Founded: 1957
Industry: Restaurant
What is special about Thalappakatti biriyani?
It has a very distinct taste, fluffs up well when cooked and south Indian biriyani's are made with this rice. Samba rice is grown for a longer duration than other types of rice

How to Cook Thalapakatti Briyani 

Ingredients (Serves 3 – 4)

  1. Jeeraga Samba Rice / kaima rice – 1.5 cup
    Hot water – 2.5 – 3 cups or as needed
  2. Chicken, bone-in –  500 – 600 gm, cut into medium-small pieces
  3. Ginger – 1.5 tbsp, roughly chopped
    Garlic – 1.5 tbsp, roughly chopped
    Green chilies – 6 – 8, chopped (Add according to spice tolerance)
    Shallots / kunjulli  – 15 – 20
  4. Spice powder – Around 2 tbsp (Recipe below)
  5. Oil + ghee – 3 + 2 tbsp
  6. Yogurt – 1/3 cup
  7. Turmeric powder – 1 pinch
    Chili powder – 3/4 tsp
  8. Hot water – 1/4 cup
  9. Mint leaves and cilantro – 1/3 cup each, finely chopped
  10. Salt – To taste
  11. Ghee – 1 tbsp
    Lemon juice – 1 tbsp
  12. To grind to a powder
    Coriander seeds – 2 tsp
    Fennel seeds – 1/2 tsp
    Cumin seeds – 1/2 tsp
    Green cardamom – 5
    Cloves – 5
    Cinnamon stick – 1.5 inches, broken
    Cashews – 5
    Nutmeg – 1/8 tsp
    Star anise – 1 small
    Kalpasi / stone flower / dagad phool – 1 tsp
    Bay leaves – 2 smallMethod1. Grind all the ingredients numbered 12 to a fine powder.
    2. Heat 3 tbsp oil + 1 tbsp ghee in a pan over low heat.
    3. Meanwhile grind ginger, garlic, and green chilies to a fine mixture. Add shallots and grind for a few seconds. ( Once shallots are ground, add immediately to the pot otherwise shallots might turn bitter.)4. Add the ground mixture from above to the pan and cook for 12 – 15 minutes until the raw smell is completely gone and it turns light golden. Add ground masala powder (ingredients numbered 12). Cook for a minute (if it looks very dry, adds 1 tbsp water. Cook for a few minutes over low heat. Add chicken pieces, and salt and mix well. Cook for a few minutes until the chicken changes color. Add yogurt, finely chopped mint, and cilantro. Mix well and cook for a few minutes over medium heat. Add turmeric powder, and chili powder, and cook for a minute. Add 1/4 cup hot water. Cover and cook for 15 minutes, stirring occasionally until the chicken is almost cooked through. Taste-check for salt.

    5. Take out the chicken pieces onto a plate. Measure the gravy. I had around 1/2 cup gravy. For 1.5 cups of jeera samba rice, you’ll need 3 cups of water).  So add the remaining 2.5 cups of hot water to the pot. Bring to a boil. Add chicken pieces to the gravy. Mix gently. Cook for 1 – 2 minutes. Taste-check for salt. Rinse jeera samba rice well and add to the pot. Add 1 tbsp ghee and 1 tbsp lemon/lime juice. Mix gently. Cover and cook for 4 – 5 minutes over medium-high heat. Mix gently and again cover and cook for 6 minutes over very low heat. Mix the rice gently so that it won’t stick to the bottom. Now cover the pot with aluminum foil and cover with a lid. Place a weight on top.
    6. Meanwhile heat a tawa to medium flame. Bring down the heat to low. Place biriyani pot on the Tawa and cook on the lowest flame for 8 – 10 minutes. Switch off. Let rest for 10 – 15 minutes. Open the biriyani pot. Mix everything gently. Cover with lid again and let rest for 5 – 6 minutes. Yummy thalapakatti chicken biriyani is ready to enjoy. It's very flavorful and yummy. Serve with raita, pickle, pappadam and salan/biriyani kathirikkai (optional)

    13.