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 BEST DINDIGUL THALAPAKATTI STYLE MUTTON BIRYANI RECIPE

DINDIGUL THALAPAKATTI STYLE MUTTON BIRYANI RECIPE

Thalappakatti Biriyani has been delighting people from the rich to the poor for the last 50 years and the journey goes on!!!

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” 

 Biriyani was prepared using superior quality Seeraga samba rice, known as Parakkum sittu and meat obtained from top-class breeds of cattle particularly found in the famous cattle-markets of Kannivadi and Paramathi.

The unswerving nature and mouthwatering taste of Thalappakatti Biriyani can be attributed to the fact that all the ingredients were prepared by Thalappakatti Naidu, himself and took great care in doing so. 

INGREDIENTS

  • 500 grms seeraga samba rice [ 2 cup rice ]
  • Oil – ½  cup
  • Ghee -2 tbsp
  • Mutton with bones – 600 grms
  • Coriander leaves – 1 1/2 cup
  • Mint leaves – 1 cup
  • Curd – 75ml
  • Salt
  • Lemon juice -1 1/2 to 2 tbsp

MASALA PASTE

INGREDIENTS

  • Shallots – 15
  • Green chilli – 7
  • Garlic -15
  • Ginger – equal amount of Garlic

BIRYANI MASALA  POWDER

INGREDIENTS

  • Cardamom – 6
  • Cinamon – 1 inch
  • Nutmeg powder – small pinch
  • Cloves – 7
  • Star Anish – 1
  • Bay leaves – 2
  • Stone flower – ¼ cup
  • Cumin Pwdr – 1 tsp
  • Coriander Pwdr -1 tbsp
  • Red chilli Pwdr- 2 tsp

NOTE – We have to use Seeraga samba rice .It is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani’s are made with this rice. This rice is easily available online .

METHOD

Pressure cook the mutton with water upto the mutton level  and salt.pressure cook on medium flame upto first whistle. Lower the flame to lowest and cook for 10 to 12 mins.once done off the flame and keep aside.

Take all the ingredients from biryani masala ppwder list and grind into fine powder .Now add the shallots + green chilli + ginger + garlic and grind into a coarse paste .

Wash the rice well , till water runs clear .Soak the rice 30 mins.

Heat oil + ghee  in a pan .

Add the onion paste and stir fry till raw smell leaves .

Add biriyani masala pwdr and mix well.

Now add the cooked mutton without the stock and mix well.

Add the coriander leaves + mint leaves and stir fry for a min .

Add curd and mix well

Stir and cook for a min.

Add 4 cup water .[ including the stock ]

Add the lemon juice + salt and bring to a boil .

Once the water starts boiling , add the soaked rice and mix well .

Taste and adjust salt .

Coo on medium flame till the water comes to rice level.

Now cook on dum .

Cover the pan with foil , put the lid with heavy object on it and place a tawa below the pan .

Lower the flame to lowest and cook for 20 mins. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

After 20 mins , off the flame.

Give it a resting time for 15 mins minimum.

Garnish with chopped coriander leaves + mint leaves and drizzle little  ghee all over .

Mix it up gently… to fluff up the rice.
Now you are all set to dig in !

In south it is served with boiled eggs + chicken 65 + dalcha and onion raita.

ONION RAITA

INGREDIENTS

  • 2 cups Curd, Yogurt or Dahi use fresh curd
  • 2 Onions big size, sliced thinly
  • 1 Green chilli finely chopped
  • Finely chopped coriander leaves – 2 tbsp
  • Salt to taste

METHOD

Whisk the curd or yogurt with some salt.

Add the sliced onions, chopped green chili and coriander leaves.

Mix Well and serve immediately.

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