Dindigul Thalappakatti style Mutton Biryani | Thalappakatti Mutton Biryani recipe
Posted on 5 Apr 2024, by
Preparation
00:30 minutes
Resting
00:00 minutes
Cooking
00:70 minutes
Total Time
01:40 Hrs
Servings
8 - 10 servings
Difficulty
MODERATE
Recipe Video
Ingredients
For Masala paste:
- Garlic - 150 Gms, chopped
- Ginger - 125 Gms, chopped
- Green Chillies - 5 Nos, chopped
- Red Pearl Onions - 25-30 Nos, 200 Gms
Whole Spices used:
- Cinnamon sticks, 1 inch - 10 pieces
- Green cardamom - 20 Nos
- Cloves - 30 Nos
- Star Anise - 2 Nos
- Mace - 1 Nos
- Stone Flower/Kalpasi/Kalppoov - 2-3 Nos
For Mutton Masala:
- Mutton, cut into medium sized pieces - 1 Kg
- Ghee - 150 ml
- Vegetable Oil - 150 ml
- Onion - 1 small sized, sliced
- Tomato - 1 large, SLICED
- Mint leaves - 1 handful
- Coriander leaves, chopped - 1 handful
- Kashmiri Red Chilli powder - 1 - 2 Tablespoon
- Turmeric powder - 1/2 Teaspoon
- Salt to taste
For Biryani:
- Jeera Samba Rice aka Jeeraga Samba Rice - 4 cups, approx: 1 kg
- Water - 6 cups, 1 ½ cups of water for 1 cup of rice
- Lime Juice - 1 - 2 Tablespoon
- Green chillies - 2 - 6 Nos, adjust
- Salt to taste
Directions
Initial Preparation:
- Coarsely grind the ingredients mentioned in 'For Masala paste' and set aside.
- Clean and wash the mutton pieces. Drain the water and set aside.
- Wash the rice thoroughly for 3-4 times, then soak for 30 minutes. Drain and set aside.
Cooking Mutton:
- Take mutton, 1/2 teaspoon of turmeric powder, salt and 1/2 cup of water in a pressure cooker, cook for about 4 - 5 whistles or until the mutton pieces are tender, keep aside. This step is optional. You can cook the mutton with masala later if you have time.
Mutton Masala Preparation:
- Heat ghee and vegetable oil in a heavy bottomed wide pan.
- Once the oil is hot, add in the cinnamon, cardamom, cloves, star anise, mace and stone flower and saute for a while. While making masala paste, whole spices can also be added and ground. This will make the biryani more flavorful. If so then this step can be skipped.
- Now add in the chopped onion and fry till golden brown.
- After that add in the mint leaves and coriander leaves and saute for 2 minutes on medium heat.
- Add chopped tomatoes to this and saute on medium heat for 2 minutes.
- After that, add in the masala paste and sauté on medium heat for about 8 - 10 minutes until it turns golden brown in color.
- After that, add the cooked mutton, Kashmiri chili powder and enough salt to it and sauté on medium heat for about 8 - 10 minutes until all the water dries up.
- If you don't pressure cook the mutton, you can add mutton to this step. Add mutton, turmeric powder, Kashmiri chili powder, salt, enough water to cook the mutton and cook for about 1 to 1 ½ hours.
Biryani Preparation:
- After that, add enough water for cooking rice, enough salt, lime juice and green chillies according to the spiciness to the prepared Muttan Masala, mix well and bring to a boil. Add water at the rate of 1 ½ glass of water for 1 glass of rice.
- Once it starts to boil, add the soaked rice and mix well.
- When the water boils well, cover the pot and cook on very low heat for about 25 - 30 minutes.
- Remove the pan from heat, keep it covered for 10 minutes.
- Then open the pan, gently mix the rice from the bottom of the pan, without breaking the rice.
- Serve warm.
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