Thalappakatti Mutton Biryani Recipe (Dindigul Biryani)
Thalappakatti mutton biryani is a South Indian famous biryani which is known for its unique texture and rich flavour that stands out from other biryanis. The star of this biryani is Seeraga samba rice, which cooks up soft, fluffy and absorbs all the spice flavours beautifully. Serve this juicy and delicious mutton biryani hot with raita, chicken 65 and brinjal curry for a scrumptious taste.
Equipment
Pressure cooker
Blender
Ingredients
- 500 grams Mutton (bone in)
- 3 cups Seeraga Samba Rice (750 grams)
For Pressure Cooking Mutton
- 3 tablespoon Coconut Oil
- 3 tablespoon Ghee
- 3 large Onions peeled & sliced thinly
- 3 slit Green Chillies
- 2 large Tomatoes chopped finely
- 3 tablespoon Ginger Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 tablespoon Red Chilli Powder
- 2 tablespoon Coriander Powder
- ¼ cup Coriander Leaves chopped finely
- ¼ cup Mint Leaves chopped finely
- 5½ cup Water
- 2 teaspoon Salt to taste
For Biryani Spice Powder
- 1 stick Cinnamon
- 1½ tablespoon Fennel Seeds
- 5 no Mace (Jathipathiri)
- 5 no Kalpaasi (Black Stone Flower)
- 2 teaspoon Cumin Seeds
- 4 no Cloves
- 6 no Cardamom
- 1 no Star Anise
Instructions
- Soaking Rice : Wash Seeraga Samba rice in multiple changes of water. Cover with fresh water and allow it to soak for 30 minutes.
- Make Biryani Masala : Take the ingredients listed for special masala (whole spices) in blender and powder it coarsely. Set aside.
- Cooking Mutton : Heat oil and ghee in a pressure cooker. Add in onions and green chillies. Saute it till it gets golden. Add in tomatoes and cook for 3 to 4 minutes. Add in ginger garlic paste and saute for a minute.
- Add in salt, turmeric, chilli powder and coriander powder. Mix well for 30 more seconds. Now add in the fresh biryani masala powder which you made. Mix well.
- Add in mutton and mix well. Add in 1 cup of water, cover and pressure cook it for 6 to 7 whistle. Simmer for 10 mins. Turn the heat off, let the pressure go all by itself.
- Open the cooker and check if there is too much water. The mixture should look like a thick masala. If there is so much water, put it back on stove and heat till it is reduced.
- Adding in Rice : Once it is reduced, add in the strained rice and mix well. Add in 4.5 cup of water, bring it to a full boil. Once it starts to boil, cover the pressure cooker with lid.
- Reduce the flame to the lowest possible. Pressure cook it for 1 whistle. Then simmer it for 5 mins. If you don't get any whistle, you can cook on very low heat for a total of 12 to 15 minutes. Turn the heat off and let the steam escape by itself.
- Now open the cooker. Take a large pot, gently flip the cooker and remove the rice from the cooker on the large serving dish. Let it sit for 5 minutes. Now gently fluff up the rice. Serve with raita.
Nutrition
Nutrition Facts
Thalappakatti Mutton Biryani Recipe (Dindigul Biryani)
Serving Size
1 servings
Amount per Serving
Calories
769
% Daily Value*
Fat
36
g
55
%
Saturated Fat
19
g
119
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
80
mg
27
%
Sodium
878
mg
38
%
Potassium
675
mg
19
%
Carbohydrates
88
g
29
%
Fiber
6
g
25
%
Sugar
5
g
6
%
Protein
23
g
46
%
Vitamin A
1041
IU
21
%
Vitamin C
16
mg
19
%
Calcium
131
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.