Authentic Tamil Nadu Dindigul Thalappakatti Mutton Biryani with Crisp Onion Raita
Experience the legendary aroma of Dindigul biryani featuring tender mutton chunks and aromatic seeraga samba rice. Infused with freshly ground spices and a tangy curd base, it delivers an unforgettable South Indian feast.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat ghee and oil in a heavy-bottomed pressure cooker over medium heat.
2
Add whole spices (fennel seeds, bay leaves, cinnamon, cloves, and cardamom) and let them sizzle.
3
Add sliced onions and green chilies, sautéing until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add chopped tomatoes, mint leaves, and coriander leaves, cooking until tomatoes turn mushy.
6
Mix in the turmeric powder, red chili powder, and salt, followed by the beaten curd.
7
Add the mutton pieces and sear them well in the masala for about 5 minutes.
8
Pour in 3 cups of water, cover the cooker, and pressure cook for 4 to 5 whistles until the mutton is tender.
9
Open the cooker once pressure releases naturally, drain the soaked seeraga samba rice, and gently fold it into the boiling mutton gravy.
10
Cover with a tight lid and cook on low flame for 15 minutes until the rice is fluffy and fully absorbed.
Ingredients
500 grams mutton, cut into bite-sized pieces
2 cups seeraga samba rice, washed and soaked for 20 minutes
2 large onions, thinly sliced
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1/4 cup curd (yogurt)
1/4 cup mint leaves
1/4 cup coriander leaves
3 green chilies, slit
2 tablespoons ghee
2 tablespoons cooking oil
1 teaspoon fennel seeds
2 bay leaves, 2 small cinnamon sticks, 4 cloves, 3 green cardamom pods
1 teaspoon turmeric powder
1 tablespoon red chili powder
Salt to taste
3 cups water
*This AI-generated recipe may contain inaccuracies.