Thalapakatti style biryani

You know you’ve reached the steady state when you make an online money transfer to your husband for his birthday present and he in turn checks out your Amazon cart for your birthday present. Win-win. No more guessing if the shirt will fit, no more aspirational “for your good, for us” gifts he never unwraps, no surprise awkward spa experience that makes him blush. Who would think of getting a Quad copter drone for a 33 year old’s birthday present? I wouldn’t. He wanted just that. We are now seasoned enough to appreciate that we don’t know each other’s areas of interest, that it is not necessary or easy to know and it is best to ask. I was the surprise junkie, going for the surprise factor, for difference, extrapolating from my head to his. Not anymore. Now, we discuss, I put forth my ideas, he rejects them all, I agree to buy what he decides, find that it doesn’t fit in my mental make-up (flying toy for $50!) and agree to transfer money instead to avoid the hassle. Cool! I still bake his birthday cake and I decide what to make. I cannot be making a sponge cake or chocolate cake. I have a blog to write for. I cannot be making reruns. I have my bucket list of cakes I want to make in life. Sorry! But there is one thing that we both agree on, one thing we both love, that we’re both passionate about – biryani. I had to make one of his favourite biryanis for his birthday. After all it is his birthday. So Thalapakatti style biryani it was. It tastes much like Thalapakatti’s signature biryani – spicy, heady, aromatic, ghee laden seeraga samba rice biryani. No tomatoes in this biryani. The magic is in the ground spice paste. I went with 12 green chillies. It is hot but we like it that way. Feel free to reduce it to your taste. I marinated the chicken the previous night and ground up the masala too the previous night. I was making it on a weekday morning before school. I needed to pre-make as much as I could. That is all there is to it actually. This Thalapakatti style biryani is among the easiest I have made in recent times and I am going to be making it many more times. One more biryani crossed out...

Ambur Biryani

On your way to Bangalore (from Chennai), there’s one stop you need to make and that is in Ambur. Make sure you’re there in Ambur by lunch time or dinner time because Ambur Biryani is world famous. It’s one biryani that should feature on every biryani lover’s bucket list. Ambur biryani is fiery hot, headily aromatic and absolutely lip-smacking. It is usually made with Seeraga Samba rice (but I’ve used Basmati Rice in the recipe). Whenever we’re returning to Chennai, we stop at Ambur for dinner and buy parcels for those at home. The biryani is so intoxicatingly fragrant, Mahindra Scorpio suddenly feels like a huge biryani Deksa. The secret to the Ambur biryani is the whole dry red chillies that are soaked in hot water and ground to a paste before being added to the biryani. No chilli powder in this biryani. The biryani gets its heat from this chilli paste. Freshly ground cinnamon powder is the other magic ingredient. Together the chilli paste and cinnamon powder fashion a masterful biryani. I marinated the chicken in the masala before cooking it and the chicken turned out unbelievably soft, juicy and most importantly was as wonderfully flavoured as the biryani. Usually the meat in biryanis is a stranger to the biryani it sits in, it doesn’t soak up the masala and it usually tastes bland. But not this one. So people, please marinate the meat. Always do. Follow these steps and you have my word, you will have wonderful Ambur Biryani in your own house. Your house will smell heavenly, i.e. like a Biryani kadai type of heaven, be prepared for it. Here’s a handy list of other biryani recipes:Chettinad Chicken BiryaniHome-style Chicken BiryaniChicken biryani cooked in coconut milk Prep time: 30 minsCooking time: 30 minsServes: 5-6   Ingredients Chicken – 750 gmBasmati Rice – 4 cups rinsed and soaked for a minimum of 1 hourOnions – 3 large chopped fineTomatoes – 3 large chopped fineGreen chillies – 2 kept whole Yogurt – 100 gmCloves – 4Cinnamon stick – 2 inch pieceMarathi Moggu – 2Bay Leaf – 2Mace – 2 piecesCinnamon sticks – 2 powdered (makes about 1 heaped tbsp.)Turmeric powder – 1 tspCoriander leaves – 1/2 cup choppedWater as necessarySalt to tasteGhee – 4 tbspOil – 4 tbsp Masala paste Ginger – 5 tbsp choppedGarlic – 1 entire head peeledWhole Dry Red chillies – 15-18 (I used the long...

Chettinad style Chicken Biryani

This chettinad style chicken biryani comes close to the Thalapakatti style biryani in terms of flavour and taste. The freshly roasted and ground masala powder adds wonderful aroma and beautiful flavour to the biryani. The core of this biryani is this masala powder. It is a heady masala combination which just cannot fail – hot, aromatic and lip-smacking. Red chillies, whole black peppercorns, fennel, cumin, cardamom and cinnamon – you could try using this masala powder for your chicken gravies and kormas and I’ll tell you it is absolutely fantastic. Serve this biryani with chilled raita and boiled eggs for a perfect weekend meal. My husband a very picky eater gave the thumbs up to this biryani and my dad, a very conservative eater (he hates experimentation) finished off the biryani in no time, which all means it really is good. I was worried I had made too much biryani and that I’d have to do the refrigerate-reheat-refrigerate routine the next day but guess what, there was no biryani left over. If every family had to have a family dish (like a family song), biryani would be our family dish. Dosai would also be a strong competitor though. Biryani defines our family – grandiose, masala rich and extra large. Prep time: 15 minsCooking time: 30 minsServes: 6-7 Ingredients Chicken – 1 kiloBasmati rice – 3 – 1/2 cupsCurd/Yogurt – 1 cupOnions – 2 large chopped fineTomatoes -2 large chopped fineGreen chillies – 2 slit lengthwiseRed chilli powder – 1 tbspTurmeric powder – 1 tspFennel seeds/Saunf/Sombu – 1 tbspSeaweed/Kalpaasi – 1/2 tspMarathi moggu – 1Cinnamon – 2 inch pieceCloves – 3Ghee – 3 tbspOil – 4 tbspSalt to taste Dry masala powder Whole dry red chillies (long variety) – 5Whole black pepper corns – 1-1/2 tspFennel seeds/Saunf/Sombu – 1 tspCoriander seeds/Dhania – 2 tspCumin – 1/2 tspGreen Cardamom – 2Cloves -2Cinnamon – 1 inch piece Paste Ginger – 4 inch piece peeledGarlic – 10 clovesCoriander leaves – a handful Marinade Ginger-garlic-coriander paste – 1 tbsp (from above)Curd – 2 tbspTurmeric powder – 1/2 tspRed chilli powder – 1 heaped tbsp.Salt to taste Method 1.      Wash and clean the chicken and cut into fairly large pieces. Marinate the chicken pieces with the ingredients called for under marinade for 20 minutes or more. 2.      Rinse Basmati rice/long grain rice in 2-3 changes of water till the water runs clear. Soak basmati rice in...

Home-style Chicken Biryani in Pressure cooker

Biryani is synonymous with celebration and today happens to be women’s day. I am posting an easy home style chicken biryani that can be cooked entirely in a pressure cooker. I am dedicating this biryani recipe to all women (Can dedicate songs, films, match victories, awards and what not? Why not biryani recipe?). I am specially dedicating this recipe to all those time-pressed moms and wives who are always in a rush, who have a hundred items on their to do list and another hundred on their mind, who are constantly putting things back in their places, who are badly in need of a pedicure and haven’t really read the newspaper in a long time (shocking, but I haven’t really read the newspaper since sometime in 2009 when my daughter was born – a cursory glance of the headlines doesn’t count). I hope this recipe helps ease biryani making for you. This is a home style biryani, fragrant and spicy with strong ginger tones. The rice turns out beautifully long and perfectly cooked and the chicken is juicy. Two things to keep in mind are the amount of water and the time you cook the biryani. Watch the amount of water you add at the end and use the index-finger thumb-rule (Ha.. but pun not at all intended). Switch off the stove after 10-12 minutes whether or not you hear the whistle. Follow these steps and you won’t go wrong. Happy Women’s Day! Preparation time – 20 minsCooking time – 30 minsServes: 4-6 Ingredients Chicken – 1/4 kgBasmati Rice/Long grain rice – 2-1/2 cupsOnions – 2 chopped fineTomatoes – 2 choppedGinger paste – 3 tbspGreen Chillies – 4 slit lengthwiseCurd/Yogurt – 1 cupFennel seeds/Sombu – 2 tspCardamom – 2Cinnamon – 1 inch stickCloves – 3Marathi Moggu – 1Star anise – 1Bay Leaf – 1Turmeric powder – 1 tspRed chilli powder – 2-3 tbspGaram Masala powder – 1/2 tspSalt to tasteGhee – 3 tbsp + 1 tbspOil – 2 tbspWater Method 1.      Wash and clean the chicken and cut into fairly large pieces. 2.      Rinse Basmati rice/long grain rice in 2-3 changes of water till the water runs clear. Soak basmati rice in water for 1 hour. 3.      In a pressure cooker, pour in 3tbsp oil and 2 tbsp oil and when hot, drop the fennel seeds. Let fry till fragrant. Then throw in the cinnamon, cloves, cardamom, Marathi moggu, star anise and bay...
Subscribe to Foodbetterbegood!

Enter your email to stay tuned!

Subscribe!