Thalappakatti style Chicken Biryani

Initial Preparation:

1. Grind together the ingredients mentioned in ‘For Masala Powder’ to a fine powder and set aside.
2. Coarsely grind the ingredients mentioned in ‘For Masala paste’ and set aside.
3. Clean and wash the chicken pieces. Drain the water and set aside.
4. Wash the rice thoroughly for 3-4 times, then soak for 30 minutes. Drain and set aside.

Biriyani Making:

1. Heat 3 tablespoons of ghee and 2 tablespoons of vegetable oil in a biriyani pot.
2. Add in the masala paste and saute until the masala turns light brown in color and dry on medium heat.
3. Then add in the turmeric powder, coriander powder, red chilli powder and saute for 2-3 minutes on medium heat.
4. Then add in the prepared masala powder and saute for 1 minute on medium heat.
5. Add in the chicken pieces and mix well.
6. Cover and cook for 5 minutes on medium-high heat.
7. Add in the chopped coriander and mint leaves, 1 cup water, 1 teaspoon salt and mix well.
8. Cover and cook for 12-15 minutes on medium heat.
9. Add soaked rice, 5 to 5 ¼ cups of water, enough salt into the chicken curry and mix well. Make sure that the water is little saltier than normal.

   Note: We need 5 to 5 ¼ cups of water to cook the rice. For 1 cup rice, we need 1 ¾ cups of water.

10. Cook until the water starts to boil on high heat.
11. Once it starts to boil, mix everything well, cover and cook for 5 minutes on medium heat.
12. Then open the pan and mix well.
13. Cover it again and cook for 10-12 minutes on very low heat.
14. Open the pan, add 2 tablespoons of ghee. Gently mix the rice from the bottom of the pan, without breaking the rice.
15. Cover and remove the pan from heat, keep it covered for 25 minutes, don’t open the pan in between.
16. After 25 minutes, open the pan and serve hot.