chicken- 1kg

lemon juice-1 1/2 tablespoon
tomato ketchup-1 1/2 tablespoon
green chilli sauce-2tablespoon
paprika powder-1 teaspoon –curumulak podi
chilli powder-1 1/2 teaspoon
mustard powder- 1 1/2 teaspoon-kaduk podi
ginger garlic paste-1 tablespooon
soya sauce-1 teaspoon
lemon juice -1 tablespooon
salt-as required
maida -1 cup
cornflour- 3 tablespoon
baking powder-2 teaspoon
chilli powder-1/2 teaspoon
pepper-1 teaspoon
chilled milk-1/2 tablespoon

Mix lemon juice and salt to cleaned and washed chicken and keep it asidefor 15 minutes.
marinate the chicken with tomato ketchup,green chilly sauce,paprika,chilli powder,mustard
powder,ginger garlic paste and soya sauce and keep it aside for 5hrs
make the Maida flour batter along with cornflour,baking powder,salt ,pepper,chilli powder and salt.
the batter must not be too thick or too thin.
dip the chicken in the egg and then dip it in the self raising (maida) batter
heat oil in a heavy pan ,and deep fry in it ,till the chicken is fully cooked and it turns into golden brown
Fry it in a low flame.
serve hot .


Measurements used – 1 cup rice = 250 ml Author: Kannamma .Suguna Vinodh Recipe type: Main course Cuisine: South Indian Serves: 4 INGREDIENTS For the Masala  5 Green Chillies  3 small two inch cinnamon sticks  3 cardamom  3 cloves  ⅛th of a nutmeg (Jaadhikai)  1 small piece Mace (Jaadhi Pathiri)  50 grams ginger Main Ingredients  500 ml Seeraga Samba Rice  750 grams Chicken with bone  Meat to Rice Ratio . Authentic South Indian Tamilnadu Biryani.1 Rice 1. Adapted from Chef Nagendran of Thalapakatti Hotel.5 Meat Other Ingredients  25 grams Ghee  75 grams Sunflower Oil  50 grams crushed Garlic  50 grams crushed shallots (small onions)  ½ teaspoon Red Chilli Powder . SAVE PRINT PREP TIME 20 mins COOK TIME 1 hour TOTAL TIME 1 hour 20 mins Dindigul Thalappakattu Biriyani Recipe.

Do not rush. Crush the garlic in a mixie without adding any water. 12. 7. So I added 2. This time is very important. The rice needs to soak for half an hour. Add in the yogurt/curd. After that time. Grind all the masala ingredients to a very fine smooth paste. Soak the rice in water now.5 cups water to the mixture. Just saute once in 5 minutes so the chicken doesn’t scorch in the bottom. cover the lid again and simmer for 10 minutes on very low flame. 2. Drain the soaked rice and add it to the pan. So we need to add 4 cups water. 6. Add salt. Just measure roughly. open the lid and see if the rice has been cooked. Cook with the lid open for 5 minutes. Add in the chilli powder. Crush the shallots in a mixie without adding any water. There was already 1. Do not disturb for the next 20 minutes. Chop the ginger into small pieces and break the cinnamon into bits before grinding. Add in the lime juice. We are using 2 cups rice and 750 grams meat. 4.5 cups of liquid. Add in the chopped coriander leaves and the mint leaves. The chicken will cook in its own juices. Heat Oil and ghee in a heavy pan and add in the Masala paste. ½ cup curd  11/2 teaspoon salt  1 hand full Mint Leaves  2 hand full Coriander Leaves  Juice of half a lime INSTRUCTIONS 1. 3. After 15 minutes. 5. Let the mixture come to a boil. Check for seasoning.5 cups gravy that we measured before. Cover the pan with a lid and let it cook for the first four minutes on medium flame. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.5 meat. Saute the chicken so the masala coats evenly. Reduce the flame to simmer and cover it with a lid and let it cook. Add ¼ cup of water while grinding. Wait for it to boil. Open the lid. Add in the chicken. crushed garlic and crushed shallots-small onions. Cook for a couple of minutes more if necessary. Set aside. 10. Don’t add any water. Mine had about 1. The ratio of rice to chicken should be 1 rice to 1. Set aside. After the rest. 13. We require 2 times water to the quantity of rice. It need not be accurate. the chicken should be done and there should be some gravy too. Switch off the flame and close the pan with a lid. Add back the meat and let it come to a boil again. 9. Add more salt if necessary. The rice will get swollen and absorb all the left out moisture. 8. Fry on medium flame for a good 10 minutes until the oil separates from the mixture. Enjoy! . 11. Peel the garlic. Gently mix once from the bottom.