⭐ 🍗 Dindigul Thalappakattu

Chicken Biryani

A Tamil Nadu classic born of legacy and spice

Spice Level: 🌶️🌶️🌶️

Prep Time: 20 mins | Cook Time: 40 mins | Serves: 6
Calories (approx): 560 kcal per serving

🍛 One Pot, Thousand Stories

🌿 Introduction

A biryani woven with memory, spice, and the gentle perfume of Jeeraga Samba rice.

“Some dishes are not cooked — they are remembered.”

Dindigul Thalappakattu Chicken Biryani

Photo by Stirred By Spice

📝 Ingredients

For the marinade

4 chicken breasts
1 cup yogurt
1 tsp chili powder
¼ tsp turmeric
Salt to taste

For the masala powder (to grind)

1½ tbsp fennel seeds
2 cinnamon sticks
4–5 cardamoms
1 star anise
4–5 cloves

For the Biryani

3 tbsp ghee + 2 tbsp oil
2½ cups Jeeraga Samba rice (or basmati), soaked
1 bay leaf
1 large onion – sliced thin
3 green chilies – slit
3 tbsp ginger-garlic paste
2 tsp red chili powder
1 tsp turmeric powder
½ bunch coriander leaves – chopped
Handful of mint leaves – chopped
1 cup coconut milk
2 cups water
Salt to taste

🍽️ Instructions

Marinate Chicken
Combine chicken, yogurt, chili powder, turmeric, and salt.
Let rest for 30 minutes.
Grind Masala
Blend fennel, cinnamon, cardamom, star anise, and cloves to a fine, fragrant powder.
Sauté Base
Heat ghee + oil.
Fry onions and green chilies till golden.
Add ginger-garlic paste, chili powder, and turmeric; sauté until aromatic.
Cook Chicken
Add marinated chicken.
Cover & cook for 10–15 minutes until tender.
Add Rice & Liquid
Transfer mixture to a pressure cooker.
Add rice, ground masala, coconut milk, water, coriander, mint, and bay leaf.
Mix gently.
Pressure Cook
Cook for 3 whistles.
Let rest 5 minutes before opening.
Fluff & Serve
Gently fluff the biryani.
Serve with raitha, onion salad, or sweetened yogurt.

🍷 Optional Serving Notes

Serve with boondi raita, cucumber raita, or spiced buttermilk.

A drizzle of warm ghee before serving elevates the aroma.

Pair with onion salad splashed with lemon and chaat masala.

A simple sugar–curd mix (thayir-panchamrut style) balances the spice beautifully.

💬 Soulful Note

This biryani carries the heartbeat of Tamil Nadu — the warmth of tiny kitchens, the pride of tradition, and the unmistakable aroma of Jeeraga Samba.

A bowl of this is not just food — it is history, heritage, and home.

📚 Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Squeeze a fresh slice of lime 🍋 on the chicken thighs before eating for extra flavor.

Which rice works best?
Jeeraga Samba is ideal — it absorbs flavor deeply and stays fluffy. Basmati is a good backup.
How to prevent mushy biryani?
Drain soaked rice well.
Use a 2:1 liquid ratio for Jeeraga Samba.
Can I use chicken thighs?
Yes — thighs give richer flavor and stay juicier.
Want it spicier?
Add 1 tsp extra chili powder or 2 slit green chilies.
Want it more aromatic?
Add a splash of kewra water or biryani essence at the end (optional)..

📊 Nutrition (Per Serving — Approx.)

Calories 560
Protein 25g
Carbs 58g
Fat 22g
Fiber 3g

🍃🌶🍃 The Bottom Line

A masterpiece of spice and memory — this Dindigul Thalappakattu Biryani is a warm,

fragrant tribute to Tamil kitchens and their timeless love for rice.