Thalappakatti Mutton Biriyani
Thalappakatti Mutton Biriyani is an iconic dish in the Indian state of Tamil Nadu. It has a unique flavor with seeraka samba rice. seeraka samba rice helps for good digestion and adds extra flavor to the biriyani.
Ingredients
- 500 grams Mutton with bone
- 500 grams Seeraka samba rice
- 2 tbsp Ghee
- 3 tbsp groundnut oil (any cooking oil)
- 1 tbsp Curd
- 1 tsp lemon juice
- 1 tsp Kashmiri chili powder
- 5 Nos green chili
- 1 tbsp Biriyani powder
- 2 Nos cloves
- 1 No cinnamon 2 inch
- 2 Nos cardamom
- 2 Nos bay leaves
- 1 handful of l chopped corriader leaves & Mint leaves
Onion -Ginger garlic paste ( by adding 1 tbsp of water blend well into fine paste)
- 20 Nos shallots
- 3 Nos Ginger (1 inch)
- 7 Nos Garlic clovers (big size)
Biriyani powder (blend well into powder)
- 3 grams Cloves
- 5 grams Cinnamon
- 3 grams Cardamom
Instructions
- Wash and soak the Seeraka samba rice for 30 min . Wash and chop the corriander and mint leaves , keep it aside.
- Clean the mutton pieces twice in the running water. Take a pressure cooker, add the mutton pieces, salt, with 2 cups of water, cook for 20 min. don't mind about whistle count.
- Take a wide pot, add 3 tbsp of Groundnut oil (any cooking oil ), add 1 bay leaves, 2 inch cinnamon, 2 cardamom, 2 cloves, sauté well. Then, Add Onion -ginger -paste and mix well. then. Add the 2tsp of Kashmiri chili powder, salt, and sauté well until the ginger -garlic raw smell goes away. Once the raw smell gone, add the biriyani masala powder and mix and cook well, until the oil comes out.
- Add the cooked mutton pieces and mix well. Then,add1 tbsp of curd and mix wel for a min. Then Add the chopped corriander and mint leaves, mix well.
- Now, add the 1 -1/4 cup mutton stock water and 1-1/4 cup seeraga samba rice-soaked water. The water ratio is 1 : 1.25. Here, for 1.5 cups of rice, I added 2.5 cups of (rice soaked water +Mutton stock). Add 1/2 tsp of lemon juice.
- Once the water gets boil , mix well from the bottom to avoid sticking .then, add the soaked rice mix well and cook by covering with the lid. gently mix the rice in intervals.
- Once 80-85% of rice gets cooked and water absorbed. gently mix the bottom. Gently mix from the bottom and level the rice as shown. Spread 1 tbsp of ghee on the top. and close the lid. Now, its ready for dum. Then, For making dum, Take the old dosa tawa and keep the biriyani pot on it. Close the lid and keep any weighted object on the lid. and Cook for 5 min in high flame, then 15 min- low flame. Then, turn off the flame and leave it for about 20 min. I have a hole in the lid. so, I covered the hole with the towel and cover it with the motar.
- After 20 min of rest time, open the lid and gently fluff the Biriyani. Serve it Hot, Yummy! Mouthwatering THALAPPAKATTI MUTTON BIRIYANI with Mutton chukka, Mutton Kola, Mutton curry, Chicken 65, Chicken Lolipop, Onion riata.