Thalapakatti Mutton Biryani

 

          This is a traditional South Indian style Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Mutton 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.

Mutton Pulao

          This pressure cooker method of preparing mutton pulao is absolutely a no-fuss recipe that can be dished out at short notice and when you wish to keep it simple. It is a one-pot delicacy that goes well with just a raita and some salad as accompaniment. You just don't need anything else. It is perfect when you are craving for some non-veg. dish.

          It requires just basic ingredients available in your kitchen, nothing fancy. I have added a potato but it is purely optional. The addition of coriander & mint leaves gives a nice fragrance to the dish. This quick recipe is ideal for a kitty party, bachelor party or for a picnic. So do give it a try by following a quick step by step pictorial recipe to prepare this amazing dish.

• 500 gms. mutton with bones
• 1 cup basmati rice, soaked for 30 minutes
• 1 potato, cut into half
• 3-4 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick
• 2-3 green cardamoms 
• 4-5 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1-2 tsp. red chili powder
• 1 tsp. garam masala powder
• salt to taste
• 1 tomato, chopped
• handful of mint & coriander leaves, chopped

          Pressure cook the mutton in 1 cup water and a pinch of salt for 20-25 minutes on a low flame after the first whistle. Separate the mutton pieces from the stock and keep aside. 

          Heat ghee and sauté the potatoes till light brown. Drain and keep aside. Temper the same ghee with cinnamon, cardamoms, cloves, bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and stir fry till light brown. Then add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the ghee separates. 

          Add the tomato and continue to fry till it is mashed well. Now add the drained mutton followed by the soaked rice. Mix everything well and sauté for 2 minutes.

          Add 1 & 1/2 cups stock / hot water, coriander-mint leaves and the fried potatoes. Pressure cook for 2 whistles. 

          Allow the pressure to release on its own. Then fluff it up with a fork and serve with some raita and salad for a sumptuous meal. 

                     Pressure cook mutton in 1 cup water & a pinch of salt for 20-25 min. on 
                     low flame after the first whistle. Separate mutton pieces from the stock 
                     and keep aside. 

                     Heat ghee & sauté potatoes till light brown. Drain & keep aside. Temper
                     same ghee with cinnamon, cardamoms, cloves, bay leaves & cumin seeds. 
                     Sauté for a few seconds. 

                       Add the onion and stir fry till light brown. 

                     Add ginger-garlic paste & all dry spices mixed with some water. Sauté till 
                     the ghee separates. 

                       Add the tomato & continue to fry till it is mashed well. 

                       Now add the drained mutton. 

                       Add soaked rice. Mix everything well & sauté for 2 min.

                     Add 1 & 1/2 cups stock / hot water, coriander-mint leaves & fried potatoes.                                         Pressure cook for 2 whistles. 

                       When done, fluff it up with a fork.

                                Serve with some raita and salad for a sumptuous meal. 

Moti Pulao / Pearl Pilaf

          Moti Pulao is a delectable one-pot dish that goes best with a simple raita as accompaniment. Moti means pearl, which is made of mutton / chicken mince, can also be prepared with paneer-potato combo for a vegetarian version. 

          It is a very easy and a simple recipe that is just perfect for a lazy weekend lunch or as a party menu. It can also be packed for a lunch box meal. So do give it a try by dishing out this amazing comfort food, restaurant style.

           It is definitely a good substitute to the usual mutton / chicken biryani or pulao that we are so used to. This pulao on the other hand, is very light on the tummy with minimum of spices. Of course there are many variations to this delicacy where it is also prepared rich with lots of spices. tomato and yoghurt.

Moti (Mutton Mince Balls) -

• 1 cup mutton keema / mince
• 2 tbsp. fried onion
• 2 tbsp. roasted chickpea flour
• salt to taste
• 1 tsp. ginger-garlic paste
• 1/2 cup coriander & mint leaves, chopped
• 1 tbsp. coriander-cumin powder
• 1 tsp. red chili powder
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 1 tsp. kasuri methi, crushed
• 1 tbsp. raw papaya, grated / paste
• 1/2 cup yoghurt 
• oil to deep fry 

Pulao - 

• 1 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. ghee
• 1 tsp. shahjeera 
• 1" cinnamon stick
• 2 green cardamoms 
• 4 cloves
• 2 bay leaves
• 1/2 javitri
• 1 onion, sliced
• 1 tbsp. ginger-garlic paste
• 2-3 green chilies, slit
• salt to taste 
• 1 tsp. kewra water
• 1 tsp. coriander leaves, chopped 
• 1 tbsp. fried onion

            Moti - In a bowl, combine all the above mentioned ingredients (except oil). Divide into small equal size balls. 

          Heat oil in a pan and deep fry them till light golden in color. Drain on a kitchen towel and keep aside.

          Pulao - Heat ghee in a pan and temper with bay leaves, cinnamon, cardamom, cloves, javitri and shahjeera. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Add the ginger-garlic paste and the green chilies. Sauté for a minute more. 

          Add the rice and continue to sauté for 2-3 minutes. Add 1 & 1/2 cups hot water, kewra water and salt. Give it a stir and arrange the moti over it. 

          Pressure cook for 4-5 minutes on a low flame after the first whistle. When done, fluff it up with a fork and garnish with coriander leaves and fried onion. Serve with raita for a sumptuous meal. Happy Cooking !!!

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.