Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine, with dindigul thalappakatti mutton biryani recipe, today’s special recipe.
Dindigul thalappakatti mutton biryani was originally concocted by Mr. Nagasamy Naidu from Dindigul, in the year 1957. He used to wear a white-turban (thalappa) and later it became their brand name “thalappakatti”. Currently, dindigul thalappakatti biryani is admired globally. The rich aroma of dindigul thalappakatti mutton biryani would make you a biryani lover. A delectable dindigul thalappakatti mutton biryani recipe is here for you to enjoy on your family parties and weekends.
Dindigul Thalappakatti Mutton Biryani Recipe
Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine, with dindigul thalappakatti mutton biryani recipe, today’s special recipe.
Dindigul thalappakatti mutton biryani was originally concocted by Mr. Nagasamy Naidu from Dindigul, in the year 1957. He used to wear a white-turban (thalappa) and later it became their brand name “thalappakatti”. Currently, dindigul thalappakatti biryani is admired globally. The rich aroma of dindigul thalappakatti mutton biryani would make you a biryani lover. A delectable dindigul thalappakatti mutton biryani recipe is here for you to enjoy on your family parties and weekends.
In a pressure cooker, add mutton, salt, water and cook it till 5 to 7 whistles.
Wash and soak the rice in water for at least 30 minutes.
Meanwhile, grind shallots, green chilli and ginger garlic into a coarse paste and keep it aside.
Also, grind cinnamon stick, cloves, cardamom, star anise, cashew nut, stone flower, bay leaf, and nutmeg into fine powder and keep it aside.
Take a vessel; add ground nut oil and 50ml ghee in it. Once it is heated, add the grinded onion paste to it and sauté it for a minute.
Add the grinded powder and sauté it.
Now, add coriander, mint leaves and curd.
Add Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder and salt as required.
Now add the cooked mutton and mix them well.
Sauté for 2 minutes.
We have taken 4 cups of rice so add 8 cups of water.
Close the vessel with the lid and allow it to boil for 2 minutes.
Once the water is boiled, add rice to it, mix it well and add lemon juice. At this stage, add more salt if required.
Now close the vessel and cook for 10 minutes in medium flame.
Once the water is dried off, you can dum cook the dindigul thalappakatti mutton biryani.
Spread 1tbsp of ghee and sprinkle few mint leaves over the dindigul thalappakatti mutton biryani.
Keep a tawa on the stove and place the vessel with dindigul thalappakatti mutton biryani over it.
Cover the vessel with a banana leaf and then close it with a lid. To avoid leakage of steam bind the lid with wheat dough and also place a bowl filled with water over the lid.
Dum cook the biryani for 12 to 15 minutes in a low flame.
Turn off the stove and leave it for 5 minutes.
Later, open the lid and serve the hot appetizing dindigul thalappakatti mutton biryani with boiled egg and onion raita.
Use only heavy bottom vessel to prepare dindigul thalappakatti mutton biryani.
Always pour water in 2:1 ratio (2 cups of water for 1 cup of rice) for making biryani with jeerasal rice.
Add the water used to soak rice and cook mutton while making dindigul thalappakatti mutton biryani. This escalates the taste of the recipe.
Curd and lemon juice add tangy taste to the recipe. So don’t use tomatoes to prepare dindigul thalappakatti mutton biryani.
Ingredients
Directions
In a pressure cooker, add mutton, salt, water and cook it till 5 to 7 whistles.
Wash and soak the rice in water for at least 30 minutes.
Meanwhile, grind shallots, green chilli and ginger garlic into a coarse paste and keep it aside.
Also, grind cinnamon stick, cloves, cardamom, star anise, cashew nut, stone flower, bay leaf, and nutmeg into fine powder and keep it aside.
Take a vessel; add ground nut oil and 50ml ghee in it. Once it is heated, add the grinded onion paste to it and sauté it for a minute.
Add the grinded powder and sauté it.
Now, add coriander, mint leaves and curd.
Add Kashmiri chilli powder, coriander powder, cumin powder, turmeric powder and salt as required.
Now add the cooked mutton and mix them well.
Sauté for 2 minutes.
We have taken 4 cups of rice so add 8 cups of water.
Close the vessel with the lid and allow it to boil for 2 minutes.
Once the water is boiled, add rice to it, mix it well and add lemon juice. At this stage, add more salt if required.
Now close the vessel and cook for 10 minutes in medium flame.
Once the water is dried off, you can dum cook the dindigul thalappakatti mutton biryani.
Spread 1tbsp of ghee and sprinkle few mint leaves over the dindigul thalappakatti mutton biryani.
Keep a tawa on the stove and place the vessel with dindigul thalappakatti mutton biryani over it.
Cover the vessel with a banana leaf and then close it with a lid. To avoid leakage of steam bind the lid with wheat dough and also place a bowl filled with water over the lid.
Dum cook the biryani for 12 to 15 minutes in a low flame.
Turn off the stove and leave it for 5 minutes.
Later, open the lid and serve the hot appetizing dindigul thalappakatti mutton biryani with boiled egg and onion raita.
Use only heavy bottom vessel to prepare dindigul thalappakatti mutton biryani.
Always pour water in 2:1 ratio (2 cups of water for 1 cup of rice) for making biryani with jeerasal rice.
Add the water used to soak rice and cook mutton while making dindigul thalappakatti mutton biryani. This escalates the taste of the recipe.
Curd and lemon juice add tangy taste to the recipe. So don’t use tomatoes to prepare dindigul thalappakatti mutton biryani.