Dindigul Thalapakatti Mutton Biryani


For the Masala –

  • 5 Green Chillies
  • 2 pieces two inch cinnamon sticks
  • 3 cardamom
  • 3 cloves
  • ⅛ th of a nutmeg
  • 1 small piece Mace
  • 2 inch piece ginger
  • 12 cloves Garlic
  • 10 shallots (100 grams)

For the Biryani –

  • 500 gm Seeraga Samba Rice
  • 500 gm Mutton with bone
  • 2 tbsp Ghee
  • 3 tbsp Sunflower Oil
  • ½ tsp Red Chilli Powder
  • ½ cup curd
  • 1.5 tsp salt
  • 1/3 cup chopped mint leaves
  • 1/3 cup chopped coriander leaves
  • Juice of half a lime

Method –

  1. Before starting to cook, wash and soak the rice for at least half an hour.
  2. Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
  3. Heat oil and ghee in a pressure cooker and add in the Masala paste. Add in the mutton to the pan.
  4. Add in two cups of water and add in the salt.
  5. Add in the curd and red chilli powder.
  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 the pressure to settle.
  7. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
  8. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
  9. 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 measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
  10. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
  11. Wait for it to boil. Add in the lime juice.
  12. Cover the pan with a lid and let it cook for the first 4 minutes on medium flame.
  13. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  14. After that time, open the lid and mix well. The rice will be 3/4 cooked. Cook for a couple of minutes more.
  15. 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 all the left out moisture. This time is very important. Do not rush.
  16. Serve hot with raita

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