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.
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.
Pressure cook for 2 whistles. Once it cools down, fluff it up with a fork. \
Serve with raita and salad, if preferred.