Thahira’S Tamilnadu Style Chicken Biriyani, Muslim Chicken Biryani

Tamilnadu Style Muslim Chicken Biriyani – தமிழ் பாய் வீட்டு கோழி பிரியாணி

Thahira’s Tamilnadu Style Chicken Biriyani, Muslim Chicken Biryani

Recipe for Tamilnadu Style Chicken Biriyani. Very delicious. With step by step pictures.

Thahira is a very close friend of mine living in San Diego. She is an amazing cook. I have eaten tonnes of this biriyani made by her. We fondly call it as baai veetu biriyani-பாய் வீட்டு பிரியாணி. My toddler calls Thahira’s husband Sadak as Abba and because Abba brings Tamilnadu Style Chicken Biriyani every time he comes home, he named the dish as Abba Mummum. Mummum is food. So even today he calls this Tamilnadu Style Chicken Biriyani as Abba mummum. We have had some wonderful memories that revolve around this Tamilnadu Style Chicken Biriyani. I miss her a lot after moving to India and this Tamilnadu Style Chicken Biriyani is filled with a lot of nostalgic memories. Biriyani made in Tamilnadu is different. The rice is not precooked. Its cooked along with the chicken and because of that the flavors penetrate deep into the rice. This is my kind of Tamilnadu Style Chicken Biriyani. Thahira has two adorable sons Salman and Suhaib and the younger one Suhaib is my sons best buddy. Mine too. He is a rock star. I love you Suhaib.

Here is the recipe for Tamilnadu Style Chicken Biriyani. You will need the following ingredients.

Heat Oil in a pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft.

When the onions are sauteing, make a paste of ginger and garlic in a blender. Add up to 1/4 cup of water and grind it into a very smooth paste.

Once the onions are soft, Add in the tomatoes and the ginger garlic paste.

Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken.

Add in the salt, red chilli powder and the coriander powder. Add in the yogurt. Briefly saute for a minute to coat the chicken.

Cover the pan with a lid and cook on medium flame for 7-8 minutes. Do not add any additional water. Saute once in a while to avoid scorching at the bottom. When the chicken is cooking, soak the rice in cold water.

After 8 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml We are using 2 cups rice and 750 grams meat. We require 1.5 times water to the quantity of rice. So we need to add 3 cups water. There was already 1.5 cups gravy that we measured before. So I added 1.5 cups water to the mixture. Add back the meat. Let the mixture come to a boil.

Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.

I cooked the Tamilnadu Style Chicken Biriyani in the pressure cooker. If using pressure cooker, cover the lid and cook for exactly two whistles on medium flame. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame. Remove the pan from heat and set aside.

Wait for the pressure from the cooker to release naturally. If cooking in a pan, Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

Serve hot! Enjoy your Tamilnadu Style Chicken Biriyani.

If I was with Thahira, she would say Bismillah !

• 2 cups basmati rice
• 750 grams chicken with bone
• 4 tablespoon peanut oil
• 2 stick cinnamon
• 2 cardamom
• 2 cloves
• 2 medium onion, sliced
• 2 medium tomatoes, chopped
• 1 pod garlic
• 2 inch piece ginger
• 3 green chillies, slit
• 1 1/2 teaspoon salt
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1/2 cup plain yogurt
• 15 - 20 mint leaves, coarsely chopped
• 6 - 7 sprigs coriander leaves, coarsely chopped
• Juice of a small lemon

1. Heat Oil in a pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft.
2. Once the onions are soft, Add in the tomatoes and the ginger garlic paste.
3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken. Briefly saute for a minute to coat the chicken.
4. Add in the salt, red chilli powder and the coriander powder. Add in the yogurt.
5. Cover the pan with a lid and cook on medium flame for 7-8 minutes. When the chicken is cooking, soak the rice in cold water.
6. After 8 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cup of liquid. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups rice and 750 grams meat. We require 1.5 times water to the quantity of rice. Let the mixture come to a boil.
7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.
8. I cooked the biriyani in the pressure cooker. If using pressure cooker, cover the lid and cook for exactly two whistles. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
9. Remove the pan from heat and set aside.
10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
11. Serve hot!

Notes

Add or reduce green chillies and red chilli powder according to your taste preference. If you do not want it spicy, omit the green chillies.

Always use chicken with the bone. Bone has a lot of flavour. We use skinless chicken for the biriyani.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Biriyani
• Cuisine: South Indian

• 2 cups basmati rice
• 750 grams chicken with bone
• 4 tablespoon peanut oil
• 2 stick cinnamon
• 2 cardamom
• 2 cloves
• 2 medium onion, sliced
• 2 medium tomatoes, chopped
• 1 pod garlic
• 2 inch piece ginger
• 3 green chillies, slit
• 1 1/2 teaspoon salt
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1/2 cup plain yogurt
• 15 - 20 mint leaves, coarsely chopped
• 6 - 7 sprigs coriander leaves, coarsely chopped
• Juice of a small lemon

1. Heat Oil in a pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft.
2. Once the onions are soft, Add in the tomatoes and the ginger garlic paste.
3. Saute the mixture until streaks of oil appear on the top. Then, add in the green chillies and the chicken. Briefly saute for a minute to coat the chicken.
4. Add in the salt, red chilli powder and the coriander powder. Add in the yogurt.
5. Cover the pan with a lid and cook on medium flame for 7-8 minutes. When the chicken is cooking, soak the rice in cold water.
6. After 8 minutes, the chicken should be almost cooked. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind. Mine had about 1.5 cup of liquid. Just measure roughly. It need not be accurate. Measurements used – 1 cup rice = 250 ml. We are using 2 cups rice and 750 grams meat. We require 1.5 times water to the quantity of rice. Let the mixture come to a boil.
7. Drain the rice and add it to the pan. Add in the coriander leaves, mint leaves and juice of a lemon.
8. I cooked the biriyani in the pressure cooker. If using pressure cooker, cover the lid and cook for exactly two whistles. Approximately 4-5 minutes. If cooking directly on the pan, then cover the pan with a lid and let it cook for the first four minutes on medium flame. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
9. Remove the pan from heat and set aside.
10. Wait for the pressure from the cooker to release naturally. If cooking in a pan, Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
11. Serve hot!

Notes

Add or reduce green chillies and red chilli powder according to your taste preference. If you do not want it spicy, omit the green chillies.

Always use chicken with the bone. Bone has a lot of flavour. We use skinless chicken for the biriyani.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 1 hour
• Category: Biriyani
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/thahiras-tamilnadu-style-chicken-biriyani/

Tomato chutney, Easy tomato chutney for Idli and Dosa

Easy tomato chutney for Idli and Dosa – Thakkali Chutney “தக்காளி சட்னி”

Tamilnadu Coimbatore style Easy tomato chutney for idli and dosa recipe. Thakkali chutney With step by step pictures.

This is my mom’s recipe for easy tomato chutney. Its a very easy tomato chutney recipe with very few ingredients and goes well with idli and dosa. This is one of those quick tomato chutney recipes that come together in no time. This is a very Tamilian style tomato chutney or thakkali chutney as its called. Its a little thin in consistency. Its perfect to dunk the idli in. Here is how to do a quick tomato chutney, moms style.

First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.

Puree the peeled tomatoes in a blender and set aside.

Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.

Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.

Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.

Remove off heat and serve tomato chutney hot with idli or dosa.

• 2 Tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 - 3 dried red chillies
• 1 Big onion, chopped fine
• 5 - 6 Tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon jaggery

1. First we need to blanch the tomatoes. Boil hot water in a pan and drop in the tomatoes when the water is boiling. Let it cook for a couple of minutes. Drain the water and let it cool slightly. Peel the skin and set aside. No need to remove the seeds. Just removing the skin will do.
2. Puree the peeled tomatoes in a blender and set aside.
3. Heat oil in a kadai and add in the mustard seeds. Let it splutter. Add in the dried red chillies and the curry leaves. Let the curry leaves cook for 10 seconds.
4. Add in the finely chopped onions and fry for 3-4 minutes until soft. Add in the tomato puree and a cup of water. Add in the salt and half a teaspoon of jaggery.
5. Cover the kadai with a lid and let it simmer in medium flame for about 15 minutes.
6. Remove off heat and serve hot with idli or dosa.

Notes

Break the dried red chillies into two if you want it more spicy. You can add more red chillies too. Use Indian Naati tomatoes – Naatu Thakkali for traditional taste.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Chutney
• Cuisine: South Indian