Dindigul Thalappakatti Mutton Biryani

Name: Dindigul Thalappakatti Mutton Biryani
Cuisine: Indian
Ingredients: 1.1/2 cup short grained rice (preferably seeraga samba variety), soaked in water for 30 minutes; 700-800 gms mutton with bones; 2 tbsp oil; 1tbsp 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 chilli powder; 1 tsp. pepper powder or to taste; to taste salt; 1/2 cup yoghurt; handful coriander & mint leaves chopped; 1 tsp Garam 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#biryanirecipes - This is a traditional South Indian Style Biryani from the state of Tamilnadu. The name Dindigul Thalapakatti is derived from the wors 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 aromat garam 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.

Bethica Das @kitchen_flavours

Sharjah (UAE)

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.

Saved

Ingredients

1.1/2 cup short grained rice (preferably seeraga samba variety), soaked in water for 30 minutes
700-800 gmsmutton with bones
2 tbspoil
1tbsp ghee
1" cinnamon stick
2bay leaves
2onions chopped
2-3green chilies slit
1 tbsp.ginger-garlic paste
1large tomato chopped
2 tbsp.Biryani masala
1 tsp.turmeric powder
1 tbsp.red chilli powder
1 tsp.pepper powder or to taste
to tastesalt
1/2 cupyoghurt
handfulcoriander & mint leaves chopped
1 tspGaram masala
1 tbspcoriander seeds
1 tspcumin seeds
1 tspfennel seeds
1" cinnamon stick
4-5cardamoms
7-8cloves
1 piecestone flower (dagad phool)
1mace
1star anise

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Steps

1

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.
2

Grind all the spices for the garam masala powder and keep aside.
3

Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown.
4

Add the ginger-garlic paste and fry till the raw smell is gone. Now add the tomatoes and continue to saute till it is mashed.
5

Add the garam masala powder, turmeric powder, red chilli powder and pepper powder. Combine everything well and saute for a minute.
6

Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes.
7

Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock, coriander-mint leaves and salt.
8

Pressure cook for 2 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita, sliced onion, lime and salad.