Thalapakatti Briyani (Amma Style)

Thalapakatti Briyani (Amma Style)

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80

Ingredients

Serves 4

  • Seeraga samba rice 2 cups

  • Mutton 1/2 kgs

  • turmeric powder 1/4 tsp

  • Ginger garlic paste 1/2 tsp

  • salt 1/2 tsp

  • Water 4 cups

  • For masala: cinnamon stick 2 nos

  • Cardamom 2 nos

  • Cloves 4/5 nos

  • Nutmeg powder 1/2 tsp

  • Mace flower 1/2 nos

  • Pepper Corns 1 tsp

  • Star Anise petals 2 ml

  • Coriander Seeds 1 tsp

  • Red Chillies(dry) 6 nos

  • For briyani : sliced onion 2 cups

  • Sliced tomato 1 cups

  • Slitted green chillies 5 nos

  • Ginger garlic paste 1 tbsp

  • turmeric powder 1/2 tsp

  • Bay leaf 3 nos

  • Cumin seeds 1 tsp

  • Fennel seeds 1 tsp

  • Thick curd 1/4 cups

  • Mint leaves 1/2 cups

  • Coriander leaves 1/2 cups

  • Oil 1/2 cups

  • Ghee 4 tbsp

  • Salt 2 tsp

Directions

  • 01

    Wash and clean mutton, add turmeric powder, ginger garlic paste, 4 cups water and pressure cook for 4 to 5 whistles.

  • 02

    Grind the ingredients given for masala into a fine powder.

  • 03

    No need to roast, if you want you can roast over medium flame to golden brown.

  • 04

    Set aside the cooked mutton and masala powder.

  • 05

    Heat a heavy bottom pan or pressure cooker, heat oil and add in bay leaf, cumin, fennel seeds and splutter.

  • 06

    In mean time wash and soak rice for 45 minutes.

  • 07

    Now add in green chillies and ginger garlic paste into the pan.

  • 08

    Add in sliced onions and saute till golden brown.

  • 09

    Add in sliced tomatoes and cook till mushy.

  • 10

    Add in chopped mint and corriander leaves and saute .

  • 11

    Add in curd and blend well.

  • 12

    Add the fresh ground masala which we did at the beginning into the pan and cook for 3minutes.

  • 13

    Add in salt and the cooked mutton pieces alone , not the soup.

  • 14

    Now measure the mutton soup which remains, add it to the mutton masala

  • 15

    If you didnt get 4 cups of soup, add water to compensate.

  • 16

    Allow it to boil.

  • 17

    Once it reaches the roll boiling stage, drain water from the soaked rice and add to the pan.

  • 18

    Adjust salt and spice.

  • 19

    Let the rice cook 3/4 and absorb almost all water.

  • 20

    At this stage, turn the flame to minimum and cover it with a lid.

  • 21

    Place a heavy vessel filled with 3/4 water to seal the steam in.

  • 22

    If you are using pressure cooker , put on the whistle and lock it.

  • 23

    Dum the briyani for 20 to 25 min.

  • 24

    Open after 20 min and check whether the rice is done.

  • 25

    If not, repeat dum process for another 10 min.

  • 26

    If the rice is done, fluff up, drizzle ghee and serve the thalapakkatti briyani.

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