Dindigul thalapakatti Mutton Biriyani

Dindigul Thalapakatti Mutton Biriyani


Mutton               -  3/4 kg
Seeraga samba rice   -  2 cups
yogurt               -  1/4 cup
onion                -  11/2 sliced
Tomato               -  11/2 finely chopped
garam masala         -  1 tsp
chilli powder        -  2  tsp
turmeric             -  1/4 tsp
Whole garam          -  for tempering
salt                 -  to taste
oil                  -  1 tbsp
Ghee                 -  1  tbsp
castor oil           -  1 tsp
Cilantro             -  to garnish

For Grinding:

Ginger              -  2 inch
Garlic              -  8-10 cloves
Green chillies      -  10
pudhina/mint        -  few
Coriander leaves    -  few


    • In a pressure cooker,Pressure cook the mutton with water,salt,1 tsp chilli powder,turmeric and castor oil upto 6 whistles
    • After the pressure goes off drain the mutton and keep the mutton stock(water drained out of mutton) for later use

    • Grind the masala with the ingredients given for grinding into a fine paste without adding water

    • In a pot heat oil and ghee together and temper with the whole garam
    • Now fry thinly sliced onions  until it turns golden brown

    • Add the ground masala and fry until wellcooked and oil oozes out.
  •              Now add the finely chopped tomatoes. 
    • After a minute put salt,chilli powder&garam masala.

  • mix well and cook for 3 minutes and add cooked mutton and yogurt

  • cook until oil oozes out and add the mutton stock& water together measuring upto 51/2 cups
            After it comes to boil add the washed rice to it and desired   salt

           Cover and cook for 20 minutes or until Rice is done

Serves     6


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