Recipe: Yummy Dindigul Thalappakatti Mutton Biryani

Dindigul Thalappakatti Mutton Biryani.

Dindigul Thalappakatti Mutton Biryani You can cook Dindigul Thalappakatti Mutton Biryani using 27 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Dindigul Thalappakatti Mutton Biryani

  1. You need 1.1/2 cup of short grained rice (preferably seeraga samba variety), soaked in water for 30 minutes.
  2. You need 700-800 gms of mutton with bones.
  3. You need 2 tbsp of oil.
  4. You need 1tbsp of ghee.
  5. You need 1" of cinnamon stick.
  6. It’s 2 of bay leaves.
  7. It’s 2 of onions chopped.
  8. Prepare 2-3 of green chilies slit.
  9. You need 1 tbsp. of ginger-garlic paste.
  10. You need 1 of large tomato chopped.
  11. It’s 2 tbsp. of Biryani masala.
  12. You need 1 tsp. of turmeric powder.
  13. It’s 1 tbsp. of red chilli powder.
  14. Prepare 1 tsp. of pepper powder or to taste.
  15. You need to taste of salt.
  16. You need 1/2 cup of yoghurt.
  17. Prepare handful of coriander & mint leaves chopped.
  18. Prepare 1 tsp of Garam masala.
  19. It’s 1 tbsp of coriander seeds.
  20. It’s 1 tsp of cumin seeds.
  21. It’s 1 tsp of fennel seeds.
  22. Prepare 1" of cinnamon stick.
  23. It’s 4-5 of cardamoms.
  24. Prepare 7-8 of cloves.
  25. It’s 1 piece of stone flower (dagad phool).
  26. It’s 1 of mace.
  27. It’s 1 of star anise.

Dindigul Thalappakatti Mutton Biryani step by step

  1. Pressure cook the mutton in 2 &1/2 cups water for 15-20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside..
  2. Grind all the spices for the garam masala powder and keep aside..
  3. Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown..
  4. Add the ginger-garlic paste and fry till the raw smell is gone. Now add the tomatoes and continue to saute till it is mashed..
  5. Add the garam masala powder, turmeric powder, red chilli powder and pepper powder. Combine everything well and saute for a minute..
  6. Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes..
  7. Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock, coriander-mint leaves and salt..
  8. Pressure cook for 2 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita, sliced onion, lime and salad..