DINDIGUL THALAPAKATTI MUTTON BIRIYANI|LAMB BIRIYANI
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Thalapakatti mutton biriyani is a delicious and very popular biriyani in dindigul. The speciality of thalapakatti biriyani is to blend all the ingredients.
Ingredients
To marinate
  • Mutton /Lamb – ¾ kg
  • Chilli powder – 1 tsp
  • Ginger garlic paste – 1 tsp
  • Salt – a pinch
For boiling mutton
  • Marinated Mutton - ¾ kg
  • Ginger – an inch (crushed)
  • Water – 4 cups
For the Masala Paste
  • Shallots – 4 (if small use 6 nos)
  • Mint Leaves – handful
  • Cilantro – handful.
  • Green chillies – 3, long
Other ingredients:
  • Cloves – 3 nos
  • Cinnamon - 2"
  • Cardamom – 2 nos
  • Bay Leaf - 1 long
  • Samba Rice – 2 cups
  • Onion – ½ medium
  • Tomato - 1 big
  • Ginger & Garlic paste - 1 tsp
  • Green Chillies - 2
  • Oil – 1 tbs
  • Ghee – 1 tbs
  • Coconut Milk, thick – 2 spoons (I use store bought which is very thick)
  • Salt – as required
  • Lemon Juice - 1 tsp
Instructions
  1. Wash the mutton pieces in running water. Marinate for 10 minutes and pressure cook it with ginger and water for three to four whistles. Once done, allow the pressure to be released. Drain the mutton / lamb pieces and save the stock (later we are going to substitute this stock for water while making biriyani).
  2. Blend cilantro, mint leaves and green chillies together and shallots separately into a fine paste.
  3. In a pressure cooker, heat oil, add all the wholes spices. When the aroma spreads, add in ground shallot and sauté until the raw smell goes. Now add the ginger-garlic paste and do the same.
  4. Then add the onion and green chillies, sauté until onion turns translucent. Add chopped tomatoes and sauté well. Once the tomatoes get soft, add the ground mint masala to it and cook well till the oil comes out.
  5. Now add the drained mutton pieces and sauté well to make sure the pieces are well coated with masala. Add coconut milk, water (mutton stock) and adjust salt.
  6. Add rice, stir well and bring it to boil. Close the lid and pressure cook for three whistles.
  7. Wait for the pressure to be released, add a tbs of ghee, stir the rice carefully without breaking the grains, cover the lid and dum for 15 mins.
  8. Serve hot with Onion raitha and any chicken / mutton gravy of your choice.
Recipe by MyEdibleCravings at http://myediblecravings.com/dindigul-thalapakatti-mutton-biriyanilamb-biriyani/