Best ever Dindukal Thalapakatti Mutton Biryani
Yum
Thalapakkati biryani is a popular biryani recipe from thindukal district in tamil nadu, the southern part of india. The biriyani is flavored with either goat or chicken with variety of spice mixes and cooked with a special kind of rice called the jeeraga samba rice. The rice is tiny and aromatic which soaks all the flavor very well, which gives the authentic taste and texture.
jeera samba rice - 0.5 kgs / 1 lb
groundnut/peanut oil - 200 grams
ghee/clarified butter - 6 tablespoons
onion 1 big sliced
tomatoes 2 finely chopped
cloves - 10
cinnamom one inch sticks - 4
star anise - 5
cumin seeds - 1 teaspoon
fennel seeds - 1 teaspoon
pepper corns - 8
green chillies slit - 5 or according to spice level
ginger garlic paste - 4 tablespoonful
red chilli powder - 3 teaspoon
turmeric powder - 1 teaspoon
fennel powder - 1 tablespoon
biriyani masala - 1 tablespoon
curd/yogurt - 1 cup
mint leaves - a bunch
coriander leaves - a bunch
salt - 2 teaspoons
milk - 1 cup
In a pot, pour oil, once hot add the whole spices along with cumin seeds and fennel seeds. To this add the slit green chilli's and ginger garlic paste, mix and add the sliced onions. Let the onions soften well, to this add the tomatoes and some salt to help the cooking process. Once the tomatoes are mushy add a handful of mint and coriander leaves. Meanwhile i have marinated the mutton with a cup of curd, salt and red chili powder overnight. Add the marinated mutton saute for few mins and then add the turmeric powder, red chili powder mix well and close the lid and cook the mutton 10 mins, to absorb the spices. Into this add the warm water and let the mutton cook for at least 20 mins. Once the mutton is cooked add about a cup of milk and some more of mint,coriander leaves. Add the washed rice and check for salt and add as per taste, close the lid and cook. Once the rice is halfway cooked, pour a generous amount of ghee, gently mix and then place the banana leaf on top. Tightly cover the pot with lid, keeping the flame on very low by dum cooking. At this stage you could even place them in a preheated oven at 350F for about 20 mins or just place on stove top for 20 mins. In order to avoid the bottom from burning, place a flat tawa underneath and dum cook on medium low flame. My pot is sturdy and does not burn often, so i just placed by itself on low flame and dum cooked 20 mins as shown in the video.
If you enjoyed my recipe. Please post your comments and feedback.
As always happy cooking!.
Checkout my other Chicken biryani recipes
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This recipe is from a chef whose specializes in this biriyani, it takes some trial and error but this is a fool proof recipe, give it a try and comment below. Do not get blown away by the amount of ingredients used in this biriyani, its worth the effort. Normally this kind of biriyani calls for 2:1 ratio, which means double the portion of meat compared to the rice portion.
Ingredients
mutton - 1kgs / 2 lbsjeera samba rice - 0.5 kgs / 1 lb
groundnut/peanut oil - 200 grams
ghee/clarified butter - 6 tablespoons
onion 1 big sliced
tomatoes 2 finely chopped
whole spices
cardamom - 8 pods
bay leaf - 3cloves - 10
cinnamom one inch sticks - 4
star anise - 5
cumin seeds - 1 teaspoon
fennel seeds - 1 teaspoon
pepper corns - 8
green chillies slit - 5 or according to spice level
ginger garlic paste - 4 tablespoonful
red chilli powder - 3 teaspoon
turmeric powder - 1 teaspoon
fennel powder - 1 tablespoon
biriyani masala - 1 tablespoon
curd/yogurt - 1 cup
mint leaves - a bunch
coriander leaves - a bunch
salt - 2 teaspoons
milk - 1 cup
Precooking preparations
- This biriyani have little precooking preparations, marinate the mutton with a cup of curd, salt and red chili powder at least 4 hours or preferably overnight. Doing this process, keeps the mutton moist and tender and adds more flavor.
- Soak the jeeraga samba rice for about half an hour, just wash the rice with water only once
- For 4 cups of rice, we need 6 cups of warm water
In a pot, pour oil, once hot add the whole spices along with cumin seeds and fennel seeds. To this add the slit green chilli's and ginger garlic paste, mix and add the sliced onions. Let the onions soften well, to this add the tomatoes and some salt to help the cooking process. Once the tomatoes are mushy add a handful of mint and coriander leaves. Meanwhile i have marinated the mutton with a cup of curd, salt and red chili powder overnight. Add the marinated mutton saute for few mins and then add the turmeric powder, red chili powder mix well and close the lid and cook the mutton 10 mins, to absorb the spices. Into this add the warm water and let the mutton cook for at least 20 mins. Once the mutton is cooked add about a cup of milk and some more of mint,coriander leaves. Add the washed rice and check for salt and add as per taste, close the lid and cook. Once the rice is halfway cooked, pour a generous amount of ghee, gently mix and then place the banana leaf on top. Tightly cover the pot with lid, keeping the flame on very low by dum cooking. At this stage you could even place them in a preheated oven at 350F for about 20 mins or just place on stove top for 20 mins. In order to avoid the bottom from burning, place a flat tawa underneath and dum cook on medium low flame. My pot is sturdy and does not burn often, so i just placed by itself on low flame and dum cooked 20 mins as shown in the video.
If you enjoyed my recipe. Please post your comments and feedback.
As always happy cooking!.
Checkout my other Chicken biryani recipes
SUBSCRIBE https://www.youtube.com/channel/UCEOksIS-Fxx-kKw7km2gETg/videos?view_as=subscriber
connect on social media
YOU TUBE
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