Recipe - Thalapakatti biryani

recipe general information

  • Published By:
    Pallavi
  • Recipe Name
    Thalapakatti biryani
  • Category
    Non-Veg
  • Recipe Category
    Others
  • Cusine
    North Indian Cuisine
  • No of Serving
    4
  • Preperation Time
    30:00
  • Cook Time
    30:00
  • Special Notes
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Thalapakatti biryani

Non-Veg

Special Notes

Ingredients

    For the Masala | - | -

  • Chillies :
    5 Green
  • two inch cinnamon sticks :
    2 pieces
  • cardamom :
    3
  • cloves :
    3
  • ⅛ th of a nutmeg (Jaadhikai) (Do not use too much) :
    -
  • piece Mace (Jaadhi Pathiri) :
    1 small
  • piece ginger :
    2 inch
  • Garlic :
    12 cloves
  • (small onions) (100 grams) :
    10 shallots

    • Main Ingredients | - | -

  • Seeraga Samba Rice :
    500 ml
  • Mutton with bone :
    500 grams

    • Other Ingredients | - | -

  • Ghee :
    2 tablespoon
  • Sunflower Oil :
    3 tablespoon
  • ½ teaspoon Red Chilli Powder :
    -
  • ½ cup curd :
    -
  • salt :
    1 1/2 teaspoon
  • full Mint Leaves (1/3 cup chopped) :
    1 hand
  • full Coriander Leaves ((1/3 cup chopped)) :
    1 hand
  • lime :
    1/2 of
  • juiced :
    -

Steps

  • Step 1 :
    Before starting to cook, wash and soak the rice for at-least half an hour.
  • Step 2 :
    Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
  • Step 3 :
    Heat oil and ghee in a pressure cooker and add in the Thalappakatti Biriyani Masala paste. Add in the mutton to the pan.
  • Step 4 :
    Add in two cups of water and add in the salt.
  • Step 5 :
    Add in the plain yogurt (curd) and red chilli powder.
  • Step 6 :
    Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for
  • Step 7 :
    the pressure to settle.
  • Step 8 :
    Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
  • Step 9 :
    Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
  • Step 10 :
    We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we
  • Step 11 :
    measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves.
  • Step 12 :
    Let the mixture come to a boil.
  • Step 13 :
    Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice
  • Step 14 :
    and add it to the pan.
  • Step 15 :
    Wait for it to boil. Add in the lime juice.
  • Step 16 :
    Cover the pan with a lid and let it cook for the first four minutes on medium flame.
  • Step 17 :
    Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  • Step 18 :
    After that time, open the lid and mix well. The rice will be three fourth cooked. Cook for a couple of minutes more.
  • Step 19 :
    Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb
  • Step 20 :
    all the left out moisture. This time is very important. Do not rush.
  • Step 21 :
    After the rest, Enjoy Thalappakatti Biriyani!

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