Chicken Biriyani Recipe (Thalapakattu Style)

Chicken Biriyani (Thalapakattu Style)

Take a bowl. Mix curd with 1/2 tspn chilli powder,1/4 tspn turmeric powder and salt. stir well the mixture.

Marinate the chicken pieces with the mixture for 1 hour

Soak the basmati rice in water for 15 mints.

For grinding :

***********

Bay leaf -2

Cloves -3

Cinnamon -3 pcs

Cardamom -3

Fennel seeds -2 tspn

Black pepper - 1/2 tspn

Coriander seeds -1 tspn

Bay leaf -2

Cloves -3

Cinnamon -3 pcs

Cardamom -3

Fennel seeds -2 tspn

Black pepper - 1/2 tspn

Coriander seeds -1 tspn

• Heat a cooker with ghee and oil ,add sliced onion, green chillies and saute well.

• Add ginger garlic paste and saute for 5 mints.

Grind the ingredients given above for grinding.

Add marinated chicken, grinded masala powder,1/2 tspn chilli powder and saute well till the oil separates.

• Add pudina leaves.

• Add soaked rice,4 cups of water and salt to taste.

Add soaked rice

Stir well

Add 4 cups of water and salt to taste.

Close the lid of the cooker and boil it in low flame for 1 whistle. Switch of the flame and keep for 10 mints.

 Biriani is ready.

 Biriani is ready.

Serve with onion raitha.

Chicken Biriyani (Thalapakattu Style)

Ingredients :
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Basmati rice -2 cups

Chicken -500 gms

Ginger garlic paste -2 tspn

Chilli powder -1 tspn

Green chilli -2

Sliced onion -1 cup

Salt to taste

Pudina leaf -1 cup

Ghee - 2 tspn

Refined oil -2 tspn

Turmeric powder -1/4 tspn

Curd -1/2 cup

For grinding :
***********

Bay leaf -2

Cloves -3

Cinnamon -3 pcs

Cardamom -3

Fennel seeds -2 tspn

Black pepper - 1/2 tspn

Coriander seeds -1 tspn

Method :

**********

 

• Take a bowl. Mix curd with 1/2 tspn chilli powder,1/4 tspn turmeric powder and salt. stir well the mixture. Marinate the chicken pieces with the mixture for 1 hour.

• Grind the ingredients given above for grinding.

• Soak the basmati rice in water for 15 mints.

• Heat a cooker with ghee and oil ,add sliced onion, green chillies and saute well.

• Add ginger garlic paste and saute for 5 mints.

• Add marinated chicken, grinded masala powder,1/2 tspn chilli powder and saute well till the oil separates.

• Add pudina leaves.

• Add soaked rice,4 cups of water and salt to taste. Close the lid of the cooker and boil it in low flame for 1 whistle. Switch of the flame and keep for 10 mints.

• Biriani is ready.

• Serve with onion raitha.