Dindigul Thalappakatti Biriyani Recipe

DINDIGUL THALAPPAKATTI BIRIYANI

INGREDIENTS

• Mutton with bones – 500 kg
• Onion – 1 big thinly sliced
• Ginger garlic paste – 1 tbsp
• Jeerga samba rice / biryani rice – 1 1/2 cup rice 350 grms
• Onion – 1 big or 10 shallots roughly chopped
• Green chilli – 4 or 5 or as per taste
• Whole garam masala few  – 3 pieces of cinnamom + 4 cloves + 4 cardamom + 1 small piece pf mace + a tiny piece of nutmeg
• Garam masala pwdr – 1/2 tsp
• Ginger garlic paste – 1 tbsp
• Finely chopped coriander leaves + mint leaves – 1 cup
• Lemon juice – 2 tsp
• Ghee + oil – 3 or 4 tbsp
• Curd – 1/2 cup
• Red chilli pwdr – 1/2 tsp
• Salt to taste

PREPARATION

1. Clean ,wash and soak the rice for 30 mins .
2. Clean the mutton ,cut ,wash ,rinse in several water .Pressure cook it with 1 onion + 1 tbsp ginger garlic paste + 4 cup water till it is cooked.[*** we need roughly 3 1/2 cup of stock for cooking ] Separate the stock and mutton .Dont overcook the mutton .
3. Grind 1 big onion + whole garam masalas + ginger garlic paste + garam masala pwdr + green chilli + red chilli pwdr into a fine paste .

METHOD

Heat oil in a heavy bottom pan.

Add the onion paste and fry till oile separates

Add the cooked mutton pieces without any water and mix well .

Add coriander leaves  + mint leaves + lemon juice + curd + salt and stir fry for a minute .

Add the soaked rice and mix well so that it gets coated well with all masalas.

Now add 3 cup of stock .

Check salt and add if required .

Allow it to cook .

Note – add little more stock if needed .

Once the water reaches the rice level , Keep  a tava under the pan and lower the flame to lowest .

Cover the pan well .

Keep it for dum for 10 mins on very low flame.

Once done, off the flame and let it sit aside for 20 mins .

Now open the lid and fluff it with a fork .

Once done serve it with salnaa / dalcha / raita .

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