Dindigul Thalapakatti Biryani:
Dindigul Mutton Biryani … a lipsmacking favorite among most of the Non-veg lovers. It is very famous coz of its unique taste & rich spicy aroma. The main origin of this biryani is Dindigul.
( From Wiki : The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957 . Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Dindigul. He always wore a turban called THALAPA(a traditional head dress), which over the years became synonymous with his brand and cooking styles, leading him to earn the nick name “Thalappakatti Naidu ” which would eventually became the name of our brand and restaurants. )
I got this recipe from a cooking magazine & its super easy delicious and the spicy ingredients are pretty basic..!
Do giv a try.... and when you taste this recipe, you’ll agree it deserves every bit of its reputation..:)
- Mutton - ½ kg
- Basmati rice - 2 cups
- Oil - 5 to 6 tbsp
- Ghee - 1 tbsp
- Onion - 2
- Tomato - 2
- Ginger - small piece
- Garlic pods - 4 to 5
- Green chilly - 3 to 4
- Coriander & mint leaves - 1 full cup
- Bay leaf - 1
- Cumin - ½ tsp
- Cinnamon - 2
- Cloves - 2 to 4
- Cardamom - 2
- Turmeric pwd - ½ tsp
- Red chilly pwd - 1 ½ tsp
- Garam masala pwd - 1 ½ tsp
- Castor oil - 1 tsp
- Yoghurd - ¼ cup
- Salt to taste
- Clean & wash the mutton pieces well.
- In a pressure pan, boil the mutton pieces with ½ tsp salt, ½ tsp turmeric pwd, 1 tsp castor oil & ½ tsp red chilly pwd.
- Cook it for 4 to 5 whistles.
- Now cooked mutton is ready. Drain the stock from the mutton and reserve. ( we can have this as soup by adding pepper pwd as required )
- Lets see the preparation of biryani now.
- Wash and soak the basmati rice or seeraga samba rice in water for 5 to 10 mins.
- Drain the water and reserve.
- Chop onion, tomato, ginger, garlic, green chilly, coriander & mint leaves finely and keep ready.
- In a mixer, add garlic, ginger, green chilly and mint leaves.
- Grind to coarse paste without adding water.
- Now add chopped onion and grind for 1 more minute.
- Transfer this coarse paste to a cup and keep ready.
- Now heat a large pressure pan.
- Add 5 to 6 tbsp of oil and 1 tbsp ghee.
- Heat it and add bay leaf, cumin, cinnamon, cardamom & cloves.
- Wait to splutter.
- Add coriander leaves and sauté for few seconds.
- Add the ground paste ( step 12 ) and fry in low medium flame until the raw smell disappears.
- Add finely chopped tomatoes and salt.
- Fry in low flame for 6 to 8 mins.
- Once the oil separates out from the masala, add 1 tsp red chilly pwd, 1 ½ tsp garam masala pwd and fry for 2 more mins.
- Add yoghurt and combine.
- Now add boiled mutton pieces and ½ cup of mutton stock ( reserved in step 4) / ( if you’re preparing chicken biryani , add the washed chicken pieces )
- Allow to boil for 3 to 4 mins.
- Now add the basmati rice and combine gently.
- Add 3 ½ cups of water.
- Taste & adjust salt and seasonings.
- Close the cooker lid & pressure cook the biryani in high flame for one whistle and simmer for 5 to 7 mins.
- Open the lid, after full steam goes away.
- Fluff the biryani gently with ladle.
- Sprinkle freshly chopped coriander leaves.
- Now tasty Dindigul Mutton Biryani is ready.
- Enjoy hot with onion raitha...:)