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. 

Thattai (Traditional Festive Snack from Tamil Nadu)

          This is a traditional Tamil Nadu special deep fried snack that is a must in most of the South Indian festivals, where it has different names. This popular snack is called nippattu in Karnataka and chekkalu in Andhra. They are also a great tea time snack / party snack. Try relishing it with hummus, mayo or any homemade dip for a change. Tastes awesome. So check out the step by step pictorial recipe to prepare it. 

• 1 cup rice flour
• 1 tbsp. urad dal (split black gram), dry roasted & ground
• 1 tbsp. roasted Bengal Gram lentil, powdered
• 1 tbsp. chana dal, soaked 2-3 hours 
• salt to taste
• 1 tbsp. oil
• 1 tsp. red chili powder
• pinch of pepper powder 
• 1 sprig curry leaves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• oil to deep fry 

          In a large bowl, mix together all the above mentioned ingredients (except oil to deep fry). Add water, little at a time, and knead into a dough. 

          Divide into small balls. Place each ball on a greased plastic sheet and cover with another greased sheet. Press it gently with the back of a small bowl into a thin disc and prick all over with a fork.

          Heat oil in a pan. Gently remove the thattai from the plastic sheet and slide it into the hot oil.

          Fry in batches on a low flame till all the sides are done. Drain on a kitchen towel and allow it to cool down before storing them in an airtight container. 

          Relish it as a tea time snack or when ever desired. I like to have mine with some hummus, mayo or any homemade dip. They taste great. 

                     Mix all ingredients (except oil to deep fry). Add water, little at a time, 
                     & knead into a dough. 

                      Divide into small balls. Place each ball on a greased plastic sheet & cover 
                      with another greased sheet. Press it gently with back of a small bowl.
                 

                      Prick all over with a fork.

                     Heat oil. Gently remove thattai & slide into hot oil. Fry on low flame till 
                     done. Drain on a kitchen towel.

                     Relish as a tea time snack or as & when desired. I like to have mine 
                     with some hummus, mayo or any homemade dip. They taste great.