Dindigul Thalappakatti Mutton Biryani
Ingredients (23)
- mutton500 g
- seeraga samba rice3 cup
- coconut oil3 tbsp
- ghee3 tbsp
- onion3
- green chillies3
- tomatoes2
- ginger garlic paste3 tbsp
- turmeric powder1 tsp
- red chilli powder1 tbsp
- coriander powder2 tbsp
- fresh coriander leaves0.25 cup
- fresh mint leaves0.25 cup
- salt2 tsp
- water5.5 cup
- cinnamon1 stick
- fennel seeds1.5 tbsp
- mace5
- kalpasi5
- cumin seeds2 tsp
- cloves4
- green cardamoms6
- star anise1
Method
- 1
Wash the Seeraga Samba rice thoroughly until the water runs clear.
- 2
Soak the rice in fresh water for 30 minutes.
- 3
Drain well before cooking.
- 4
Dry roast the cinnamon, fennel seeds, mace, kalpasi, cumin seeds, cloves, cardamoms and star anise for 1–2 minutes until aromatic.
- 5
Cool completely and grind into a coarse powder.
- 6
Keep aside.
- 7
Heat the coconut oil and ghee in a large pressure cooker.
- 8
Add the sliced onions and green chillies.
- 9
Sauté until the onions turn golden brown.
- 10
Add the chopped tomatoes and cook for 3–4 minutes until soft.
- 11
Add the ginger garlic paste and cook until the raw smell disappears.
- 12
Add the turmeric powder, chilli powder, coriander powder and salt.
- 13
Stir well for about 30 seconds.
- 14
Add the prepared Thalappakatti spice powder.
- 15
Add the chopped coriander and mint leaves.
- 16
Add the mutton and mix thoroughly so it is coated with the masala.
- 17
Pour in 1 cup of water.
- 18
Close the pressure cooker and cook for 6–7 whistles, then simmer for 10 minutes.
- 19
Switch off the heat and allow the pressure to release naturally.
- 20
Open the cooker and check the consistency of the masala.
- 21
If there is excess liquid, simmer uncovered until you have a thick gravy coating the mutton.
- 22
Add the soaked and drained Seeraga Samba rice.
- 23
Mix gently.
- 24
Pour in the remaining 4½ cups of water.
- 25
Bring to a rolling boil.
- 26
Close the pressure cooker.
- 27
Cook on very low heat for 12–15 minutes without waiting for the whistle. Alternatively place in a preheated oven at 180°C for 15 minutes
- 28
Switch off the heat and allow the pressure to release naturally.
- 29
Carefully transfer the biryani to a wide serving dish.
- 30
Let it rest for 5 minutes.
- 31
Gently fluff the rice using a fork or flat spoon.
Notes & variations
Onion Raita Dindigul Brinjal Pachadi Dalcha Boiled Egg Onion Salad Lemon Pickle Seeraga Samba rice is essential for authentic Dindigul Thalappakatti biryani and should not be substituted with basmati for the traditional flavour. Kalpasi (Black Stone Flower) is one of the signature spices that gives Thalappakatti biryani its unique earthy aroma. Coconut oil combined with ghee creates the characteristic flavour of this biryani. Bone-in mutton produces a richer stock and deeper flavour. The mutton masala should be fairly thick before adding the rice to prevent the biryani from becoming mushy. This biryani tastes even better after resting for 20–30 minutes before serving.
Nutrition
estimated| Per | 1 serving | 7 servings |
|---|---|---|
| Calories | 818 kcal | 5726 kcal |
| Carbs | 113.5 g | 794.5 g |
| Protein | 32.2 g | 225.4 g |
| Fat | 29.9 g | 209.3 g |
| Fibre | 19.2 g | 134.4 g |