After a long gap, I prepared a fabulous biriyani to share with you all. This is yet one more version from the regional hit recipes. The legendary…Dindigul special ‘Thalapakattu Biriyani’. When I first heard the name…it sounded bit weird and funny. But, it did not stop me from sampling the food:) Looks like, Thalapakattu is a nick name of the person who has started this small restaurant some 50 odd years ago. Since the person was wearing a visible distinct ‘Thalappa’ (Turban), people started calling the place…Thalappakatti Naidu Mess. Later, it has became the trade name:)

Check this out for more information: Thalappakatti

Searching out for a perfect biriyani itself has become a cult these days, everyone has their own variation to rave about. Well,  to me…what I like about Tamil Nadu biriyani is our specialty  ‘Seeraga Samba rice’ (unique and flavorful short grain rice)! In my opinion this alone will do the job…impact the whole dish. And thus, a simple plate of rice turns into a memorable experience for the diners. Well, as you might have already guessed, this particular ‘Thalapakattu Biriyani’ calls for that short grain rice, with some freshly pressed coconut milk…then you imagine the rest:)

Dindigul District in Tamil Nadu: ( Image Courtesy- Wikipedia)

I was also bit excited to fix this meal…as its been a while, I made some effort to cook, blog and click:)

Ingredients 

• 1 cup short grain rice
• 2 chicken thighs
• 2 cups coconut milk
• 1 bay leaf
• 5 cloves
• 1 cinnamon stick
• 2 biriyani flower
• 1 star anise
• 1 black cardamom
• 3 cardamom, crushed
• 6 chilies, sliced
• 1 red onion, sliced
• 1 tomato, crushed
• 1 tsp ginger-garlic paste
• 1 Tsp curd
• 1 tsp lemon juice
• 1 tsp chili powder
• 1 Tsp ghee.
  Wet Grind These
• 10 shallots
• 1 tsp ginger-garlic
• 2 green chilies
• few cilantro leaves
• 10 mint leaves
• 1 tsp cumin seeds
• 1 tsp garam masalaMethod

1. Marinate the chicken thighs with wet-ground paste and set aside for couple of hours.
2. In a wide crock pot, melt ghee, throw in the whole spices, followed by onions, ginger-garlic paste, tomatoes, chilies and fry real good or until the raw odor leaves the pan.
3. Now add the chicken along with its marinated liquids. And fry real good over high heat, when the oil shows up on the top, stir-in rice.
4. Further add coconut milk, cover and cook till tender. Fluff and serve along with raita or brinjal serwa.