Authentic Tamil Nadu Dindigul Thalappakatti Biryani with Onion Raita
Experience the legendary, aromatic flavours of South India with this slow-cooked Dindigul biryani. Tender succulent mutton pieces meld with fragrant seeraga samba rice, small shallots, and a freshly ground spice paste for an unforgettable feast.
105min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the ingredients for the spice paste until fragrant, then grind them into a smooth powder and set aside.
2
In a heavy-bottomed heavy-lidded pot (or pressure cooker), heat ghee and oil over medium flame. Add the whole spices and fennel seeds, letting them crackle.
3
Add the sliced shallots and green chilies, sautéing until the onions turn translucent and lightly golden.
4
Stir in the ginger-garlic paste and cook until the raw aroma completely disappears.
5
Add the chopped tomatoes, mint leaves, and coriander leaves, cooking until the tomatoes turn mushy and oil separates.
6
Add the mutton pieces, turmeric powder, red chili powder, and the freshly ground spice paste. Sear the mutton well for 5 to 7 minutes.
7
Whisk in the curd and season with salt. Pour in enough water to cook the mutton, cover, and pressure cook for 4 to 5 whistles until the meat is tender (or simmer covered for 45 minutes if using a heavy pot).
8
Drain the soaked Seeraga Samba rice and add it directly into the cooked mutton gravy along with lemon juice. Gently mix to combine.
9
Pour in measured water (usually 1.5 cups of water per 1 cup of rice, accounting for the existing gravy), bring to a gentle boil, then cover with a tight-fitting lid and cook on the lowest heat (dum) for 15 minutes.
10
Turn off the heat, let it rest undisturbed for 10 minutes, then fluff gently with a fork and serve hot with onion raita.
Ingredients
500g mutton, cut into bite-sized pieces
2 cups Seeraga Samba rice, washed and soaked for 30 minutes
1 cup small shallots (sambar onions), peeled and halved
2 medium tomatoes, finely chopped
1/2 cup thick curd (yogurt)
2 tbsp ginger-garlic paste
4 green chilies, slit
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
3 tbsp ghee
2 tbsp neutral cooking oil
Whole spices (2 bay leaves, 4 green cardamom pods, 4 cloves, 2-inch cinnamon stick, 1 star anise)
2 tsp fennel seeds
1 tbsp red chili powder
1/2 tsp turmeric powder
Juice of 1 lemon
Salt to taste
For the spice paste: 1 tbsp coriander seeds, 1 tsp cumin seeds, 6 dry red chilies, 1-inch cinnamon, 3 cloves, 2 cardamom pods
*This AI-generated recipe may contain inaccuracies.