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Wednesday, March 20, 2013

Dindigul Thalapakatti Biryani / Thalapakattu Mutton Biryani Recipe


Thalapakkatu biryani also known as thalapakatti biryani is popular Dindigul biryani. I got this recipe from local magazine Num thozhi. Why this biryani is called as thalapakatti biryani, Mr. Nagasamy Naidu who ran the Ananda villas hotel in Dindigul wore a thalapa( Indian turban) while serving his customers. Later the taste of biryani and his thalapa( turban) stayed in peoples memory and henceforth called thalapakati Biryani.
Dindigul Thalapakatti Mutton Biryani
Ingredients
Mutton pieces with bone- 1/2 kg ( 500 gms )
Jeera Samba Rice- 1/2 kg ( 3 cups)
Small onions / shallots- 300 gms
Tomatoes medium- 3 nos
Green chillies- 4 nos
Ginger and Garlic paste- 4 tbsp
Red chilli powder- 2 to 3 tsp
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Purina leaves- 1 bunch
Coriander leaves- 1/4 bunch
Salt to taste
Ghee- 4 tbsp( optional )
Water- 4 and 1/2 cups

Masala tempering
Bay leaves- 2 nos
Cinnamon stick 1" piece- 2 nos
Cardamom- 4 nos
Cloves- 6 nos
Marati moggu- 1 no
Annachi poo- little
Star Anise- 1 no
Oil- 1/4 cup

Thalapakatti Biryani
Method
Peel and chop the shallots. Chop the tomatoes. Clean and chop both pudina and coriander leaves. Break the green chillies into half. Wash the rice and soak in 4 cups of water for 30 mins. Clean and wash mutton pieces. Heat oil in a pressure cooker, add the whole spices tempering to the hot oil and saute for 1 minute. Add onions and green chillies to the pan, saute until onion turns pale. Add the ginger and garlic paste and saute until raw smell of ginger and garlic leaves. Add chopped pudina and coriander leaves( reserve some to garnish) to the pan and saute for 1 minute. Add the mutton pieces and fry for few minutes until mutton turns pale and slightly dries. At this stage add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the mutton and mix well until tomatoes are tender. Add a 1/2 cup water to the pan, cover with lid and pressure cook mutton pieces until tender for 10 mins or for 3 whistles. Once pan pressure is released, add soaked rice along with water and required salt to the mutton and bring to boil. Stir well until 1/2 of the water is absorbed by the rice, reduce heat, cover pan with lid and cook for about 15 mins until rice is tender( do not pressure cook rice). Once rice is cooked and tender, add ghee, remaining pudina coriander leaves and mix well. Serve hot dindigul thalapakati biryani with dalcha and onion raita.
Thalapakattu Mutton Biryani

8 comments:

Priya R said...

Perfectly dine biryani tempting clicks too, makes me drool

divya said...

looks so delectable.. And nice clicks too...

Priya Suresh said...

Oh god,wish i get that whole plate,highly inviting briyani.

Roha Khan said...

super yummy

Sushma said...

I was tempted to make this dindigul biryani looking at its pictures. Omg it tasted absolutely delicious, my whole house is filled with its aroma. Thank you so much for such excellent recipe. I'm big fan of yours.

Anonymous said...

Tried it and came out good.

moorthy said...

Oh god.. after a very long time i happened to see this recipe really we enjoyed a lot.. I love to prepare this at least twice in a month.

priya said...

Superrrrrrrrrrrrbbbb