Thalapakatti Prawn Biryani

 

            This is a traditional South Indian style Prawn Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Biryani. The name 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 or biryani masala that is freshly ground. This is what makes this particular biryani so unique. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare this delicacy.

           

           A small grain variety of rice called Seeraga Samba is generally used to prepare this dish. There is a lot of versions to this Biryani. However, anyway it is prepared it turns out just yummy. 

          This is a Perfect party recipe or a Sunday lunch menu for your family and friends. It is very simple to prepare and you can try the easy way too by pressure cooking. Hope you will give it a try. Bon Appetit!!!

Ingredients -  

• 1 cup short grained rice (preferably Seeraga samba variety), soaked in water for 30 minutes
• 400 gms. prawns, deveined & washed well
• 2 tbsp. oil
• 2 tbsp. ghee
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt

Onion Paste -  

• 1/2 cup shallots
• 3-4 garlic cloves
• 1" ginger
• 2-3 green chilies
• handful of coriander leaves
• handful of mint leaves

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 2-3 cardamoms
• 1/4 tsp. peppercorns
• 4-5 cloves
• 1 piece stone flower (dagad phool)
• 1/2 mace
• 1 star anise

            Dry roast the spices for the biryani masala and grind into a fine powder. Keep aside.

            Grind the onion along with rest of the ingredients into a paste and keep aside. 

            Heat oil and ghee in a pan. Sauté the onion paste till the oil separates.

            Add the Biryani masala, turmeric powder, red chili powder and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

           Add the yoghurt and stir fry till the oil leaves the sides of the pan.  

          Then add the prawns and mix well with the masala. Sauté for 2 minutes.

            Add the drained rice and salt to taste. Sauté for 2 minutes more. Add 4 cups hot water and give it a stir. 

          Cover the pan and cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. 

          When done, switch off the flame and keep it covered for 10-15 minutes.  

          Open the lid and fluff it up with a fork. Serve with raita and salad for a sumptuous meal. 

Dry roast the spices for the biryani masala & grind into a fine powder. Keep aside.

 Grind the onion along with rest of the ingredients into a paste & keep aside. 

 Heat oil & ghee in a pan. Sauté the onion paste till the oil separates.

         Add the Biryani masala, turmeric powder, red chili powder......

         and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

 Add the yoghurt & stir fry till the oil leaves the sides of the pan.

 Add the prawns & mix well with the masala. Sauté for 2 minutes.

  Add the drained rice & salt to taste. Sauté for 2 minutes more. 

                 Add 4 cups hot water & give it a stir. 

Cover the pan & cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. When done, switch off the flame & keep it covered for 10-15 minutes.  

                 Serve with raita & salad for a sumptuous meal. 

Thalapakatti Mutton Biryani

 

          This is a traditional South Indian style Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Biryani. The name 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 or biryani masala that is freshly ground. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare it.

           

          A small grain variety of rice called Seeraga Samba is generally used to prepare this delicacy. This is a Perfect party dish or a Sunday lunch menu for your family and friends. 

           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 - the 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
• 500 gms. mutton with bones
• 2 tbsp. oil
• 1 tbsp. ghee
• 1-2 onion, chopped
• 2-3 green chilies, slit
• 1 large tomato, chopped
• 1 tbsp. ginger-garlic paste
• biryani masala
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt
• handful of coriander & mint leaves, chopped

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 4-5 cardamoms
• 1/2 tsp. peppercorns
• 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. Dry roast the spices for the biryani masala and grind to a fine powder. Keep aside.

            Heat oil and ghee in a pan. Sauté the onion till light brown. Add the chopped tomato and green chilies. Cook till it is mashed. 

            Add the ginger-garlic paste and all the dry spices (except biryani masala) mixed with some water. Mix well and sauté till the oil separates. 

            Add the yoghurt and stir fry for 1-2 minutes. Then add the strained mutton pieces, followed by the biryani masala. Give it a stir and sauté for 2 minutes.

            Add the drained rice and sauté 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 raita and salad, if preferred.

                                  The ground Biryani masala powder.

                                 Heat oil & ghee in a pan. Sauté the onion till light brown. 

                              Add the chopped tomato & green chilies. Cook till it is mashed. 

                    Add ginger-garlic paste & all the dry spices (except biryani masala) mixed 

                    with some water. Mix well & sauté till the oil separates. 

                                  Add the yoghurt & stir fry for 1-2 minutes. 

                                 Then add the strained mutton pieces, 

                         followed by the biryani masala. Give it a stir & sauté for 2 minutes.

                                  Add the drained rice & sauté for 2 minutes more.

                                   Add 2 cups of the stock, coriander-mint leaves and salt. 

                       Pressure cook for 2 whistles. Once it cools down, fluff it up with a fork. \

                                 Serve with raita and salad, if preferred.

Dindigul Thalapakatti Mutton Biryani

          This is a traditional South Indian Style Biryani from the state of Tamilnadu. The name Dindigul Thalappakatti 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 or biryani masala that is freshly ground. 

          A small grain variety of rice called Seeraga Samba is generally used to prepare this delicacy. So go ahead and try this yummy Biryani for a sunday lunch menu by following an easy step by step pictorial recipe to prepare it.

          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 tbsp. 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

Biryani 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 biryani 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 sauté till it is mashed. 

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

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

          Add the drained rice and sauté 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 spices for the garam masala powder & keep aside.

                                Heat oil & ghee & temper with bay leaves & cinnamon. 

                                Add onion & green chilies. Fry till light brown.

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

                                Add tomatoes & continue to sauté till it is mashed. 

                  Add biryani masala powder, turmeric powder, red chili powder & pepper
                  powder. Mix well & sauté for a minute.

                                Add yoghurt & mix well. Fry till oil separates. 

                                 Then add strained mutton pieces 

                                and sauté for 2 minutes.

                                Add drained rice & sauté for 2 minutes more. 

                                Add 2 cups of the stock, coriander-mint leaves & salt. 

                                Pressure cook for 2 whistles.

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

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