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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

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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