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Preparation Time : 45
Cook Time : 30
Total Time : 75
Goat meat with bones 1/2 kg
Jeera samba rice 1/2 kg
Onions 3 sliced
Green chillies 4
Ginger 2 inches
Garlic 10 pods
Mint leaves 3 fistful
Curry leaves 1 fistful
Coriander leaves 1 fistful
Cinnamon 2 inches
Fennel seeds 1 tablespoon
Star anise 1
Groundnut oil 100 ml
Red chilli powder 1 teaspoon
Turmeric 1 teaspoon
Salt 2 teaspoon
Ghee 2 tablespoons
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.
Grind ginger, garlic, green chillies,half of the mint leaves,all the whole garam masalas into a fine paste.
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.
Now add the ground paste and saute till oil seperates.
Add the goat meat pieces and saute well
Then add salt,red chilli powder, turmeric powder and saute.
Add 1 cup water and pressure cook for 6-8 whistles.
Once pressure is released,open and add 3 1/2 cups water and let it boil.
Mean while wash the jeera samba rice and addto the boiling water.
Stir well and pressure cook for 4 whistles on high flame
Once cooled, open,add ghee,stir gently and garnish with coriander leaves
Serve hot in a banana leaf with onion raitha
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