Thalapakatti Dindigul Chicken Biryani | डिंडीगुल चिकन बिरयानी | Famous Chicken Biryani |Chef Ranveer

I recently realized that, I have made all kinds of biryanis, But I have never made South Indian biryani.

And when we talk about the biryanis from there, The star is Thalappakatti Dindigul Biryani.

Now let’s make South India’s star biryani, Dindigul biryani. See you after the music.

Dindigul biryani. See you after the music.

Take ginger, garlic, and green chillies for part one.

First, we’ll make the paste.

Now this is the sambhar onion — we have to make a paste of it.

Now let’s move to the whole spices: Coriander seeds, Fennel seeds, Cumin seeds, Black peppercorns, Star Anise.

Green Cardamom, A few black cardamom seeds, Cloves.

Mace.

This is the most important thing, Cinnamon.

Very important.

Cashews.

I’m taking a bit of a shortcut.

Add a little red chilli powder and a little coriander powder.

Now blend the first mixture into a rough paste, not a fine one.

And grind these spices into a powder.

Slice the onions.

If you’re making mutton biryani, You definitely need to slice the onions separately.

But if you’re making chicken biryani, The shallot paste we made will also work.

I’m just showing you both methods so the process is clear for chicken as well as mutton.

Cut the chicken into two halves like this.

Now here’s an important thing to note: This is the stage where you should soak your rice.

And if you come a little closer, The rice you see here is called Seeraga Samba.

It’s available in most stores and is also known as cumin rice.

You can also use Ambemohar, Basically, you should use a short-grain rice.

Look at this, This is the unsoaked rice.

See how small the grains are?

Normally, in North India we say biryani should be made with long-grain rice, But South Indian biryanis are made with glutinous, short-grain rice.

And in North Indian biryanis, the rice is cooked separately.

But in most South Indian biryanis, The rice cooks together with the chicken or mutton.

That’s why the choice of rice is very important.

It’s not like you can use just any rice.

If you can find Jeera rice or Seeraga Samba rice, then use that.

And if you’re making mutton biryani, Add stone flower to the dry masala we prepared.

If you’re making chicken biryani, stone flower is optional.

You might think we’re adding a lot of oil and ghee right now, But later the quantity will increase, And the rice will absorb all the fat, Then you’ll feel like you’ve added less fat.

Another thing, Usually, when we make biryani, We add bayleaf, but in Dindigul biryani, we don’t add bayleaf.

And the third thing, An important ingredient that I didn’t add in the paste is coriander.

Normally, coriander leaves are added to the paste, But here I’m chopping them separately.

But my favorite is Dindigul biryani, Because in this recipe, there’s no stinginess with coriander.

Another interesting thing about this biryani is that, Mint leaves are added to the oil or ghee first, So the mint aroma becomes the primary fragrance.

As soon as the mint aroma comes out, add the onions.

If you’re making chicken biryani, you can also add the paste directly.

But if you’re making mutton biryani, You must add the sliced onions in addition to the paste.

So the first thing is, don’t forget to sauté the mint leaves.

The second thing is, don’t forget to add coriander to the paste.

And then add the paste along with the dry masala.

This is the paste, and this is the dry masala.

Just look at them.

This is the paste, this is the dry masala.

The most interesting thing in this masala is the coriander in this paste.

As soon as the onions turn brown, Add the paste.

Add Coriander.

The most interesting thing about this masala is the use of cashews.

The cashews serve two purposes, First, when the masala cooks, the cashews will naturally thicken the broth in which the rice will cook, And that’s a very cool and clever idea.

The rice we soaked — remove its water now.

You only need to soak the rice for 20 minutes.

The main point is that the freshness of the coriander and mint, Is the real identity of this biryani.

As soon as the masala turns slightly brown, Add the chicken.

If you were making biryani for a shop, You would cut the chicken leg into 3 or 4 pieces, One piece from the drumstick and two from the thigh, Or you could make four pieces total.

But since I’m making this for home, And it looks better on camera, I’ve kept the pieces larger.

Basically, you can even use just two pieces of chicken.

Beautiful.

You’ll get such an amazing aroma at this stage.

Add salt and a little curd.

Now you have to cook the curd, The curd and the masala will cook together.

Till this point it’s all simple and easy no rocket science.

Now add the dry masala we prepared.

See how the colour changes instantly.

As soon as I added the masala, I turned the flame to low, Because the masala has cashews in it, And if the heat is too high, the cashews will burn.

That’s why after adding the masala, Reduce the flame and let it cook on low heat.

The same aroma is coming now.

See how the oil is being released from the masala, That’s the real magic.

Add water.

You can either add hot water all at once, Or add cold water slowly so the flavours don’t get a sudden shock.

Look at the thickness in the gravy, That’s because of the cashews.

There’s so much to learn just from this The colour has come out beautifully.

Now adjust the salt and spiciness.

Very nice.

Add a few more green chillies, cut lengthwise.

See this layer of fat on top? That’s the best part.

Now add coriander leaves.

Simple, easy—no rocket science.

Now add our soaked rice.

Basically, when you add the rice, The water should be roughly twice the amount of the rice.

This is your last chance to adjust the salt.

After this, you won’t be able to adjust the salt.

First, let it come to a boil.

The thickness you see, In the stock is because of the cashews we added in the dry masala.

The cuisine of South Tamil Nadu is very unique, And the non-veg cuisine is completely different.

There are a few things that remain typical, Like the use of shallots, The use of fennel, And the balance of fennel, black pepper, and cumin.

But in Dindigul biryani, we do not add bay leaves.

Before covering it, scrape the bottom once so that if any rice is sticking, it gets released.

Add clarified butter and cover it with the lid.

Since you’re not boiling the rice separately, Adding enough fat is necessary to keep the rice fluffy and separate.

I told you at the beginning that Even if it feels like there’s too much ghee at first, it’s fine, After that we got so much broth, After adding water, the broth increases so much then you can’t add clarified butter later.

That’s why you should add more clarified butter Right at the beginning, during the tempering.

I've told you eveything, now you can't say, Ranveer you didn't tell us.

Cover it iwth the lid.

For the next 20 minutes, you can’t do anything.

If you’re using basmati rice, It won’t work as well for this style of biryani.

For a biryani where the rice and the chicken or mutton cook together, Seeraga Samba or any short-grain rice is the best choice.

I’m making a simple raita that you’ll find in almost every hotel in Dindigul Roughly chopped onion, coriander, tomato, and green chilli.

Don't add too much of curd.

Basic raita served with this biryani.

Now let's check our biryani.

This is the stage when you remove the biryani lid and Just let it rest on its own.

Right now, I have Ambemohar rice, It’s a short-grain rice from Maharashtra.

I’ve used it today, but if you get Seeraga Samba, You’ll notice a completely different shine in the biryani.

Ambemohar has a slightly softer property and releases a bit of starch into the water, Whereas Seeraga Samba is waxy and stays perfectly like this.

Whenever you make biryani, Never turn off the gas and serve it immediately.

Let it rest for 5–7 minutes before serving.

Then my friend, you don't know much about biryani yet.

There are many types of biryani in India itself, and Basmati is not used in every biryani.

The pleasure of this biryani is this very rice.

So, if you are not a novice at biryani, you must give this biryani a chance.

We challenge you!

My biryani, my raita, my plate is set for me. I have to eat it. Wow!

Now we will take a bite and eat this comfortably.

The meat is off the bone!

See, the monopoly of this biryani is the flavor inside the rice it's unbeatable.

we think, the delhi and lucknow people have aced the biryani but in dindigul, they used carry biryani on their head and sell it in the morning.

so as a north indian we should know about this amazing biryani, Understood?

Oh wow! What a beautifully cooked chicken.

Eat with your hand.

That's all for now.

This is not a ‘eating food’ video, this is a recipe video Its name should be changed to 'Rebirth Biryani.'

Its name should be changed to 'Rebirth Biryani.'