Wash and clean the mutton drain the water completely
in a bowl add mutton, red chilli powder, ginger garlic paste mix it well and cook in pressure cooker.
wash siiraka samba rice and soak rice 20 minutes
Remove skin from small onion and grind it coarsely.
for biriyani, In a wide vessel heat three type of oil ghee, ground nut oil nad coconut oil or refind oil, then add cinnamon, clove and cardamom after half min,

Add sliced onion and ground small onion stir for 2 mins and close the lid and keep the flame low, leave for 5 mins
Then add ginger garlic paste stir well and keep in low flame. After the raw smell goes, add chopped coriander leaves and mint leaves stir it for 1 min.
Cut tomato lengthwise. now add tomato and green chilli, again close the vessel and leave on low flame cook for 5 mins,then add red chilli powder, coriander powder,turmeric powder, salt and stir well.

Allow to cook on low flame for 10 mins, after that mash masala and tomato well. add cooked mutton curd,lemon juice stir continuously and keep on low flame and allow to cook for about 5 mins.
Now add hot water 1 : 2 into a gravy leave it to a boil now add siraga samba soaked rice mix it well put foil paper on top then close the lid, bottom of vessel keep dum plate and leave dum for 20 minutes.

After 20 minutes open the lid and sprinkle garam masala powder and pour 2 tspn ghee and mix it well and leave for 5 minutes then serve hot with ennaikathrikkaay /brinjal and raita

Note: 1.Especially for dindigul thalappakatti biriyani we are using siraka samba rice only.

2.Must add three type of oil. 3.Must add coarse small onion.4.This biriyani is one pot meal no need separate dhum. 5.Finally very important Sprinkle garam masala and pour ghee and mix it well.