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Saturday, 4 February 2017

Dindigul Thalapakatti Mutton Biryani


          This is a traditional South Indian Style Biryani from the state of Tamilnadu. The name Dindigul Thalapakatti is derived from the word Thalapa (turban), worn by the creator of this Biryani in a place called Dindigul. 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. So 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. It is very simple to prepare and I tried the easy way - Pressure cooker method. Hope you will give it a try. Bon Appetit!!!






  • 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 &1/2 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, coriander-mint leaves and salt. 

          Pressure cook for 2 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with boondi raita, sliced onion, lime 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. coriander-mint leaves and salt. 



                                Pressure cook for 2 whistles



                             Once it cools down, open the lid and then fluff it up with a fork. 



                 
                               Serve with boondi raita, sliced onion, lime and salad.










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