Dindigal thalappakatti Biryani,

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A Spicy treat to all the Biryani lovers. One of the  most delicious biryani I ate in Chennai few years back at Thalapkatti Restaurant. Thalpakatti Biryani is famous at Dindigal area in Tamilnadu. It was so yummy the taste still remain on my tongue . I just tried to  prepare and was successful to some extend. I learned about a spice used in it Black stone flower-Kalpaasi it is a very aromatic spice which I got at our Arabic Spice shop.

Ingredients:

  1. Mutton – 1/2 kg
  2. Seeraga Samba Rice – 3 cup
  3. Oil – 2 tblspn
  4. Ghee – 2 tblspn
  5. Onion – 2 large thinly sliced
  6. Green Chillies – 3 slit lengthwise
  7. Tomatoes – 2 large chopped finely
  8. Ginger Garlic Paste – 2 tblspn
  9. Coriander Leaves – 1/4 cup chopped
  10. Mint Leaves – 1/4 cup chopped
  11. Turmeric Powder – 1 tsp
  12. Red Chilli Powder – 1 tblspn
  13. Coriander Powder – 2 tblspn
  14. Salt to taste
  15. Water – 4.5 cup

For Biryani Spice Powder:

  1. Cardamom -5 Nos
  2. Star Anise-1
  3. Cinnamon Stick – 4 cm stick
  4. Fennel Seeds / Saunf – 1.5 tblspn
  5. Mace / Javitri – 5
  6. Kalpaasi / Black Stone Flower – 5 piece ( roast in little oil and add while grounding the spieces)

While frying in in little oil will release its aroma.

  1. Cumin Seeds -2 tsp
  2. Cloves– 5

Preparation

  1. Dry roast the spices and make a coarse powder and store it in tight lid jar.
  2. Wash Seeraga Samba rice well in water,
  3. Take a pressure cooker, heat oil and ghee in a pressure cooker. Add in onions and green chillies. Saute it till it gets golden.
  4. Add in ginger garlic paste and saute for a min.
  5. Add in tomatoes to it and mix well.
  6. Add in salt, turmeric, chilli powder and coriander powder. Saute it till oil start leaving the masala appox 30 sec.
  7. Mix to the masala the freshly ground biryani powder saute for a minute.
  8. Now add in mutton and mix well. Add in 1 cup of water pressure cook it for 7 to 8 whistle. Simmer it for some time. Turn the heat off, let the pressure get released.
  9. On opening if the meat has lots of water  put it back on stove and  reduce it by heating .
  10. Add in rice and mix well after the water is reduced.
  11. Add in 4.5 Cup of water, bring it to boil, simmer it and pressure cook it for 1 whistle. Then simmer it for 5 mins. Turn the heat off and fluff with a fork.
  12. Serve with raita, pappad.

 

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