Featured post

Friday, 23 December 2016

Thalapakatti Mutton Biryani


          This happens to be my 1001th post and I thought a better way to start the second innings of my culinary journey is with this traditional South Indian style biryani from the state of Tamilnadu. It is also called Dindigul Thalapakatti Biryani. 

          The secret to this type of Biryani lies in the special aromatic garam masala that is freshly ground. A small grain variety of rice called seeraga samba is generally used to prepare this delicacy. Please go ahead and try this yummy Biryani for a sunday lunch menu by following an easy step by step method with pictures.






          I had the opportunity of relishing this delicious Biryani innumerable times during my stay in Chennai. But this is the first time I'm giving it a try. I should confess that it turned out very tasty. It is very simple to prepare and I tried the easy way - the pressure cooker method. As I had no seeraga samba rice, I used basmati. Next time I gonna try with the special variety of rice.




  • 1 1/2 cups short grained rice (preferably seeraga samba variety), soaked in water for 30 minutes
  • 700-800 gms mutton with bones
  • 2 tbsp. oil
  • 1 tbps. ghee
  • 1" cinnamon stick
  • 2 bay leaves
  • 2 onions, chopped
  • 2-3 green chilies, slit
  • 1 tbsp. ginger-garlic paste
  • 1 large tomato, chopped
  • 2 tbsp. biryani masala
  • 1 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. pepper powder or to taste
  • salt to taste
  • 1/2 cup yoghurt
  • handful of coriander & mint leaves, chopped

Garam masala - 

  • 1 tbsp. coriander seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1" cinnamon stick
  • 4-5 cardamoms
  • 7-8 cloves
  • 1 piece stone flower (dagad phool)
  • 1 mace
  • 1 star anise





          Pressure cook the mutton in 2 cups water for 15-20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside. Grind all the spices for the garam masala powder and keep aside.

          Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown.

          Add the ginger-garlic paste and fry till the raw smell is gone. Now add the tomatoes and continue to saute till it is mashed. 

          Add the garam masala powder, turmeric powder, red chili powder and pepper powder. Combine everything well and saute for a minute.

          Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes.

          Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock+water, coriander-mint leaves and salt. 

          Pressure cook for 2-3 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita and salad.







                           Grind all the spices for the garam masala powder and keep aside.



                   Heat oil and ghee in a pan and temper with bay leaves and cinnamon. 



                               Add the onion and green chilies. Fry till light brown.



                              Add the ginger-garlic paste and fry till the raw smell is gone. 



                              Now add the tomatoes and continue to saute till it is mashed. 



                 Add the garam masala powder, turmeric powder, red chili powder and pepper 
                 powder. Combine everything well and saute for a minute.



                               Add the yoghurt and mix well. Fry till the oil separates. 



                              Then add the strained mutton pieces and saute for 2 minutes.



                               Add the drained rice and saute for 2 minutes more. 



                   Add 2 cups of the stock+water, coriander-mint leaves and salt. Pressure 
                   cook for 2-3 whistles. 




                               Serve with raita and salad.









Related Posts Plugin for WordPress, Blogger...