Biryani in any form is always a hit. With so many different regions in India, the preparation of Biryani is as diverse as it can get. From Hyderabadi to Lucknowi, Biryani is relished in each region with equal joy. Here we share a Thalappakatti Mutton Biryani recipe that is local to Tamil Nadu and also goes by the name Dindigul Biryani. Check it out below.
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| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 5 green chillies
- 2 pieces two-inch cinnamon sticks
- 3 cardamom
- 3 cloves
- ⅛ Nutmeg
- 1 piece mace
- 2 inch ginger
- 12 cloves garlic
- 10 Shallots
- 500 ml Seeraga Samba Rice
- 500 grams Mutton with bone
- 2 tbsp ghee
- 3 tbsp sunflower oil
- ½ tsp red chilli powder
- ½ cup curd
- 1½ tsp salt
- 1 hand full Mint leaves
- 1 hand full Coriander leaves
- Juice of half a lime
Ingredients
For the Masala
For Biryani
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- Wash the rice under running water. Soak it for half an hour.
- Take a blender and add all the masala ingredients. Add half a cup of water and blend them into a smooth paste.
- Take a pressure cooker and heat some oil and ghee in it. Then add the biryani paste and sauté. Then add the mutton pieces and sauté.
- Add 2 cups of water. Add salt as required. Then add yoghurt and red chilli powder. Mix the ingredients well and cook the mutton for 20 minutes on medium flame. Remove the cooker from the flame and let the pressure release on its own.
- Take out the mutton pieces from the cooker and gauge how much stock is left. The water required to cook the rice is twice its quantity. Hence, adjust the stock and water measurement accordingly. Since the quantity of rice is 500 grams, make sure the total amount of liquid is about a litre. Add it to the pressure cooker, and bring it to boil.
- Once the water and stock boils, add the mutton pieces. Drain the rice and add it to the pressure cooker. Add some chopped coriander and mint leaves. If required, add salt and adjust the seasoning. Gently mix the rice and let it boil. Then add lime juice and cover the pan. Let the rice and mutton cook for 5 minutes on medium-low flame. Mix the rice again, cover the pan, and let it cook for 10 minutes on low flame. Uncover the pressure cooker and let the rice cook for a few more minutes. Mix it once again. Switch off the flame and cover the cooker with the lid. Let the biryani sit for 20 minutes. Once the rice has absorbed all the moisture, serve hot.
Recipe Tip
This is an authentic Tamil Nadu style recipe which requires you too cook the biryani using Seeraga Samba Rice. However, if this rice is not available, you can use basmati rice. The taste and texture might differ from the actual preparation.
Share your version of this recipe
How do you make make Thalappakatti Mutton Biryani at home? What ingredients do you use? Share your version of the recipe with us!
Frequently Asked Questions
Can I use lamb meat to make this recipe?
Yes. You can use lamb meat to make this recipe. The cooking time may vary as lamb meat is leaner than goat meat.
What other meat can I use to make this biryani?
You can make Thalappakatti style biryani with chicken too.