Dindigul Thalapakatti Biryani

Offering a unique taste, Dindigul Thalapakatti Biriyani is a treat. I used Seeraga samba rice, which is popular for making biriyani in south Tamil Nadu. Seeraga samba is an aromatic rice resembling cumin seeds. It fluffs up when cooked and lends a distinct flavour.

Ingredients

Measurements used – 1 cup rice = 250 ml

FOR THE MASALA

• 5 Green Chillies
• 2 pieces two inch cinnamon sticks
• 3 cardamom
• 3 cloves
• ⅛ th of a nutmeg (Jaadhikai) (Do not use too much)
• 1 small piece Mace (Jaadhi Pathiri)
• 2 inch piece ginger
• 12 cloves Garlic
• 10 shallots (small onions) (100 grams)

MAIN INGREDIENTS

• 500 ml Seeraga Samba Rice
• 500 grams Mutton with bone

OTHER INGREDIENTS

• 2 tablespoon Ghee
• 3 tablespoon Sunflower Oil
• ½ teaspoon Red Chilli Powder
• ½ cup curd
• 1 1/2 teaspoon salt
• 1 hand full Mint Leaves (1/3 cup chopped)
• 1 hand full Coriander Leaves ((1/3 cup chopped))
• Juice of half a lime

Step by Steps

Step 1

Before starting to cook, wash and soak the rice for at-least half an hour.

Step 2

Grind all the ingredients listed under masala paste with half a cup of water. Set aside.

Step 3

Heat oil and ghee in a pressure cooker and add in the Thalappakatti Biriyani Masala paste. Add in the mutton to the pan.

Step 4

Add in two cups of water and add in the salt.

Step 5

Add in the plain yogurt (curd) and red chilli powder..

Step 6

Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.

Step 7

Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.

Step 8

Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.

Step 9

We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.

Step 10

10. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.

Step 11

Wait for it to boil. Add in the lime juice.

Step 12

Cover the pan with a lid and let it cook for the first four minutes on medium flame.

Step 13

Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.

Step 14

After that time, open the lid and mix well. The rice will be three fourth cooked. Cook for a couple of minutes more.

Step 15

Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.

After the rest, Enjoy dindigul Thalappakatti Biriyani!

Note

My mutton was very hard and I had to cook for an extra 15 minutes. Due to the extra cooking, the mutton stock was a little less. Usually, you will have a little more stock. Do not worry about the amount of stock.