Dindigul Thalappakatti Mutton Biryani is one of the most delicious biryani and its very very easy to make. The main ingredient for  this biryani is the Biryani spice powder which we ground freshly  that provides the fantastic aroma and flavour to this biryani which adds extra taste to this biryani.

Serves : 3-4

Prep Time: 15 mins     cooking Time : 45 mins

Ingredients:

Basmati Rice/Seeraga Samba Rice – 3 cup

Onion : 1 thinly sliced

tomato : 3 medium size chopped

Green Chilly : 2

Ginger Garlic Paste : 2 tbsp

Oil : 3 tbsp

Ghee : 3 tbsp

Coriander Leaves – 1/4 cup chopped

Mint Leaves – 1/4 cup chopped

Water – 4.5 cup

Sat to taste

For Biryani Spice Powder:

Pepper Corn : 1tbsp

Fennel Seeds : 1.5 tbsp

Cumin seed :  2 tsp

Star anise : 1 

Cardamon : 6

Cloves/krambu: 5

Cinnamon stick : 4 cm stick

To Cook Mutton:

Mutton : 1/2 kg

Ginger Garlic Paste : 1 tbsp

Red chilly powder : 1 tbsp

Coriander powder : 3 tbsp

Turmeric powder : 1tsp

Salt to taste

Method :

  1. Take cleaned and washed mutton in pressure cooker. Add red chilly powder, coriander powder, turmeric powder, ginger garlic paste, salt and water. pressure cooker it for 20 mins on medium high heat. Set a side.
  2. Take all ingredient for fresh ground briyani masala powder into a mixer, make a powder. In mean time soak basmati rice or seeraga samba rice for 30 mins.

    3. Heat oil and ghee in a pot. Add in onions and green chilies. Saute it till it gets golden. Then add ginger garlic paste, saute it for a min.

    4. Then add tomatoes, saute it to mushy. Now add, freshly ground masala, coriander leaves and mints leaves. Saute it for 5 mins. Add cooed mutton, mix well, cover and cook for 5 mins on medium heat. So that all masala will blend nicely.

    5. Add mutton cooked water. (i used 3 cups mutton cooked water and 1.5 cup fresh water). Allow it to boil nicely

    6. Now add soaked rice, cover and cook for 50% on medium heat. Then cover a pot with aluminium foil paper, put a tight lid. Cook on low heat for 10 mins. Rest it for 20 mins. Then open and fluff it off and serve hot with raita.

     

     

     

     

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