Dindigul Thalapakatti Style Biryani

Dindigul Thalapakatti Style Biryani

Cooking Time

Preparation Time : 45

Cook Time : 30

Total Time : 75

Ingredients

Serves 5

  • Goat meat with bones 1/2 kg

  • Jeera samba rice 1/2 kg

  • Onions 3 sliced

  • Tomatoes 2

  • Green chillies 4

  • Ginger 2 inches

  • Garlic 10 pods

  • Mint leaves 3 fistful

  • Curry leaves 1 fistful

  • Coriander leaves 1 fistful

  • Cloves 5

  • Cinnamon 2 inches

  • Fennel seeds 1 tablespoon

  • Star anise 1

  • Cardamom 4

  • Groundnut oil 100 ml

  • Red chilli powder 1 teaspoon

  • Turmeric 1 teaspoon

  • Salt 2 teaspoon

  • Ghee 2 tablespoons

Directions

  • 01

    Dindigul Thalapakatti restaurant is famous for its style of goat meat biryani. They use meat of goat only and not mutton and the flavour of jeera samba rice used imparts an unique flavour. I have tried to adapt their style of grinding all the masalas and simplified the cooking using a pressure cooker.

  • 02

    Grind ginger, garlic, green chillies,half of the mint leaves,all the whole garam masalas into a fine paste.

  • 03

    In a pressure cooker heat oil and add sliced onions and saute till it is fried well. Then add the curry leaves, finely chopped tomatoes and remaining mint leaves.

  • 04

    Now add the ground paste and saute till oil seperates.

  • 05

    Add the goat meat pieces and saute well

  • 06

    Then add salt,red chilli powder, turmeric powder and saute.

  • 07

    Add 1 cup water and pressure cook for 6-8 whistles.

  • 08

    Once pressure is released,open and add 3 1/2 cups water and let it boil.

  • 09

    Mean while wash the jeera samba rice and addto the boiling water.

  • 10

    Stir well and pressure cook for 4 whistles on high flame

  • 11

    Once cooled, open,add ghee,stir gently and garnish with coriander leaves

  • 12

    Serve hot in a banana leaf with onion raitha

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