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Thalapakatti Mutton Biryani

Dec-26-2017
Bethica Das
30 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thalapakatti Mutton Biryani RECIPE

This is a traditional South Indian style biryani from the state of Tamilnadu. It is also called Dindigul Thalapakatti Biryani. The secret to this type of Biryani lies in the special aromatic garam masala that is freshly ground. A small grain variety of rice called seeraga samba is generally used to prepare this delicacy. This is a Perfect party dish for your family and friends.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Tamil Nadu
  • Main Dish

Ingredients Serving: 4

  1. 1 1/2 cups short grained rice (preferably seeraga samba variety), soaked in water for 30 minutes
  2. 700-800 gms mutton with bones
  3. 2 tbsp. oil
  4. 1 tbsp. ghee
  5. 1" cinnamon stick
  6. 2 bay leaves
  7. 2 onions, chopped
  8. 2-3 green chilies, slit
  9. 1 tbsp. ginger-garlic paste
  10. 1 large tomato, chopped
  11. 2 tbsp. biryani masala
  12. 1 tsp. turmeric powder
  13. 1 tbsp. red chili powder
  14. 1 tsp. pepper powder or to taste
  15. salt to taste
  16. 1/2 cup yoghurt
  17. handful of coriander & mint leaves, chopped
  18. Biryani masala -
  19. 1 tbsp. coriander seeds
  20. 1 tsp. cumin seeds
  21. 1 tsp. fennel seeds
  22. 1" cinnamon stick
  23. 4-5 cardamoms
  24. 7-8 cloves
  25. 1 piece stone flower (dagad phool)
  26. 1 mace
  27. 1 star anise

Instructions

  1. 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. Grind all the spices for the garam masala powder and keep aside.
  2. Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown.
  3. 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.
  4. Add the garam masala powder, turmeric powder, red chili powder and pepper powder. Combine everything well and saute for a minute.
  5. Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes.
  6. Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock+water, coriander-mint leaves and salt.
  7. Pressure cook for 2-3 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita and salad.

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Mani Kaur
Jan-03-2018
Mani Kaur   Jan-03-2018

Deliciously amazing!!!

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