Thalappakatti Chicken Biriyani


1/2 kg chicken
2 1/2 cup jeeraga samba raw rice / basmati rice ( I used jeerakasala rice)
1/2 heaped cup shallots / small onions, chopped
1 1/2 inch ginger
5 big garlic cloves
12 green chillies
1/2 cup coriander leaves
1/4 cup mint leaves
2-3 small piece cinnamon
4 cloves
5 cardamoms
big pinch grated nutmeg
1 mace
1/2 tsp chilli powder
1/2 cup yogurt
juice of 1/2 lemon
salt to taste
1/4 cup oil
2 tbsp ghee


  1. Clean and cut the chicken into pieces and keep it aside. Wash and soak the rice for 30 minutes.
  2. Add ginger, garlic, green chillies, coriander leaves, mint leaves, cinnamon, clove, cardamom, nutmeg and mace in a blender jar and pulse to slightly powder. Then grind to a paste adding little water.
  3. Heat oil and 1 tbsp ghee in a pressure cooker and add the chopped small onions and cook till the edges of the onion starts to become golden.
  4. Add ground masala paste into this and saute well till the raw smell leaves and the oil starts to separate.
  5. Add the cleaned chicken pieces with some salt and cook till the colour of the chicken starts to change from pink to white.
  6. Add the chilli powder and yogurt and mix well. Then add a cup of water and mix well.
  7. Adjust the salt and close with a lid and pressure cook for a whistle.
  8. When the pressure releases, open the cooker and add the soaked rice , lemon juice, 1 tbsp of ghee, salt and about 2 – 2 1/2 cups of water and mix well.
  9. Close with a lid and pressure cook for 1 whistle at medium flame and then reduce the flame to low. Switch off the flame after 2 minutes.
  10. Once the pressure releases, open the cooker and transfer to a large serving plate / bowl and serve hot with raita…

Recipe Source: Lincy’s Cook Art

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