Thallakapatty Style Mutton Biriyani with Aloo Bengali fusion

Name: Thallakapatty Style Mutton Biriyani with Aloo Bengali fusion
Yield: 4 servings
Cuisine: American
Ingredients: 800 g Mutton (bone-in); 400 g Basmati rice; 3 large Potatoes; 2 tbsp Green chilli paste; 2 tbsp Thallakapatty biriyani masala; 1.5 tbsp Bengali biriyani masala; 2 tbsp Ginger garlic paste; 2 tbsp Lime juice; 150 g Yoghurt; 2 large Onions (sliced); 2 medium Tomatoes (chopped); as needed Whole spices for rice (star anise, mace, cilantro stems, cinnamon, cloves, black cardamom, green cardamom); as needed Whole spices for gravy (bay leaf, cinnamon, cardamom, cloves); 3 tbsp Ghee or oil; to taste Salt; as needed Water

Sania Biswas @saltedsania

Boulder, CO

I grew up in South India and always enjoyed the South Indian flavors of biryani, but would miss the potatoes in Bengali biryani and the distinct Bengali biryani flavors so I finally tried this recipe where I created a fusion of the two, and it was amazing!

Sania Biswas @saltedsania

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Ingredients

4 servings

800 gMutton (bone-in)
400 gBasmati rice
3large Potatoes
2 tbspGreen chilli paste
2 tbspThallakapatty biriyani masala
1.5 tbspBengali biriyani masala
2 tbspGinger garlic paste
2 tbspLime juice
150 gYoghurt
2large Onions (sliced)
2medium Tomatoes (chopped)
as neededWhole spices for rice (star anise, mace, cilantro stems, cinnamon, cloves, black cardamom, green cardamom)
as neededWhole spices for gravy (bay leaf, cinnamon, cardamom, cloves)
3 tbspGhee or oil
to taste Salt
as neededWater

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Steps

1

Marinate mutton with green chilli paste, both masalas, ginger garlic paste, lime juice, yoghurt, and salt for 2 hours.
2

Fry onions in ghee until golden. Add tomatoes and whole spices for gravy, sauté well.
3

Add marinated mutton, cook until browned. Add water, pressure cook until tender.
4

Remove mutton, reserve stock. Pressure cook potatoes in the same stock until just done.
5

Boil basmati rice with salt and all whole spices for rice until 70% cooked. Drain.
6

Layer rice, mutton, and potatoes in a heavy pot. Pour some reserved stock over.
7

Seal the pot tightly. Cook on high heat for 10 minutes.
8

Place the sealed pot on a cast iron skillet, reduce heat to low, and cook for 1 hour.
9

Turn off heat and let it rest, sealed, for another hour before opening.
10

Fluff gently and serve hot.

Tips

For best results, let the biriyani rest after cooking to allow flavors to meld. Serve with raita. I personally like mint raita the best; As well as boiled eggs boiled for eight minutes.

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Cooksnaps

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Sania Biswas @saltedsania

on December 24, 2025 07:08

Boulder, CO

Student finally upgraded from a dorm hot plate to a real kitchen. I grew up on Indian and traditional Bengali food, and now I try dishes way above my skill level just because I can. No matter how small my paycheck is, I’ll always spend it on good ingredients. Cooking is my love language, and my cat, Alu, fully supports this lifestyle.