Thalapakatti Chicken Biryani

Thalapakatti Chicken Biryani Recipe is a very famous style of biryani from Dindigul region in the state of Tamil Nadu. This biryani is from a chain of restaurant with the same name. It is called “Thalappakatti”, which literally means the turban, the person who was founder wore a turban and that’s how the biriyani got its name. The biryani is highly flavorful and it is different because of the spice mix that is used to make this biryani.


Biriyani masala

  • 1 teaspoon Cumin seeds
  • 2 teaspoon Fennel seeds
  • 3 Cardamom
  • 3 Cloves
  • 1 inch Cinnamon Stick
  • 3 black stone flower
  • 1 Star anise

For the Biryani

  • 1/2 kg Chicken
  • 1 cup Basmati rice
  • 1 Onion , chopped
  • 3 Green Chillies, slit
  • 1 Tomato, chopped
  • 1 teaspoon Ginger, grated
  • 2 teaspoons Garlic, minced
  • 1 tablespoon Coriander Powder
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Red chilli powder
  • 1/4 cup Coriander leaves , chopped
  • 2 tablespoons Mint Leaves chopped
  • 1-1/2 cup Water
  • Salt, to taste
  • Refined oil


  1. To begin making Thalapakatti Chicken Biryani Recipe, take the whole spices mentioned under biryani masala in blender and powder it coarsely. Set aside.
  2. Heat oil in a pressure cooker. Add in onions and green chillies. Saute it till the onions are transclucent.
  3. Add the tomatoes and mix well. Add in ginger and garlic paste and saute for a minute.
  4. Add salt, turmeric, chilli powder, and coriander powder. Mix everything well.
  5. Add the ground biriyani masala and mix well. Add the chicken and saute well for 5 to 10 minutes or till the chicken is at least half way done.
  6. Meanwhile wash and soak the basmati rice for 5 minutes.
  7. Add the rice to the pressure cooker, add one and half cup water. Cover and pressure cook for 1 whistle on high and simmer for 5 minutes.
  8. Open the lid once the pressure has released on its own
  9. Serve Thalapakatti Chicken Biryani with raita for a hearty Sunday meal.


  • It is best made with seeraga samba rice which is a typical rice used for south Indian biryanis. Since I didn’t have that I used Basmati. If you have that variety of rice you can make use that for best results.

The recipe is adapted from

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  1. Chicken Biryani is my daily lunch πŸ˜€ No kidding…!! I usually don’t bring home cook food for lunch in the office and I have no other choice than Chicken Biryani..but I loved it!! Thanks for sharing the recipe with us

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