Thalapakatti Mutton Biryani

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Thalapakatti Mutton Biryani

This is a traditional South Indian style Mutton Biryani from the State of Tamilnadu.  A small grain variety of rice called Seeraga samba is generally used to prepare this delicacy. This is a perfect party dish or a Sunday lunch menu.

Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min


Serves : 4
  • 1 1/2 cups short grained rice, soaked in water for 30 minutes

  • 700-800 gms mutton with bones

  • 2 tbsp oil

  • 1 tbsp ghee

  • 1 inch cinnamon stick

  • 2 nos bay leaves

  • 2 nos onions, chopped

  • 2-3 nos green chilies, slit

  • 1 tbsp ginger-garlic paste

  • 1 nos large tomato, chopped

  • 2 tbsp biryani masala

  • 1 tsp turmeric powder

  • 1 tbsp red chili powder

  • 1 tsp pepper powder or to taste

  • 1 tsp salt or to taste

  • 1/2 cups yoghurt

  • 2-3 tbsp coriander & mint leaves, chopped


  • Pressure cook the mutton in 2 cups water for 15-20 minutes on a low flame after the first whistle. Separate the mutton from the stock and keep aside. Grind all the spices for the garam masala powder and keep aside.
  • Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown.
  • Add the ginger-garlic paste and fry till the raw smell is gone. Now add the tomatoes and continue to saute till it is mashed.
  • Add the garam masala powder, turmeric powder, red chili powder and pepper powder. Combine everything well and saute for a minute.
  • Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes.
  • Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock+water, coriander-mint leaves and salt.
  • Pressure cook for 2-3 whistles. Once it cools down, open the lid and then fluff it up with a fork. Serve with raita and salad.