Ingredients (Serves 3 – 4)
- Jeeraga Samba Rice / kaima rice – 1.5 cup
Hot water – 2.5 – 3 cups or as needed
- Chicken, bone-in – 500 – 600 gm, cut into medium-small pieces
- 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
- Spice powder – Around 2 tbsp (Recipe below)
- Oil + ghee – 3 + 2 tbsp
- Yoghurt – 1/3 cup
- Turmeric powder – 1 pinch
Chili powder – 3/4 tsp
- Hot water – 1/4 cup
- Mint leaves and cilantro – 1/3 cup each, finely chopped
- Salt – To taste
- Ghee – 1 tbsp
Lemon juice – 1 tbsp
- 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 inch, 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 it’s 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, add 1 tbsp water. Cook for a few minutes over low heat. Add chicken pieces, salt and mix well. Cook for a few minutes until chicken changes color. Add yoghurt, finely chopped mint and cilantro. Mix well and cook for a few minutes over medium heat. Add turmeric powder, 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 on to a plate. Measure the gravy. I had around 1/2 cup gravy. For 1.5 cup jeera samba rice, you’ll need 3 cups of water). So add the remaining 2.5 cup 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 an aluminum foil and cover with 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. Its very flavorful and yummy. Serve with raita, pickle, pappadam and salan/biriyani kathirikkai (optional).