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Thalapakatti Mutton Biryani

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

Cook Time : 40

Total Time : 70


Serves 4

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

  • mutton with bones 700-800 gms

  • oil 2 tbsp

  • ghee 1 tbsp

  • cinnamon stick 1 inch

  • bay leaves 2 nos

  • onions, chopped 2 nos

  • green chilies, slit 2-3 nos

  • ginger-garlic paste 1 tbsp

  • large tomato, chopped 1 nos

  • biryani masala 2 tbsp

  • turmeric powder 1 tsp

  • red chili powder 1 tbsp

  • pepper powder or to taste 1 tsp

  • salt or to taste 1 tsp

  • yoghurt 1/2 cups

  • Coriander & mint leaves, chopped 2-3 tbsp


  • 01

    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.

  • 02

    Heat oil and ghee in a pan and temper with bay leaves and cinnamon. Add the onion and green chilies. Fry till light brown.

  • 03

    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.

  • 04

    Add the garam masala powder, turmeric powder, red chili powder and pepper powder. Combine everything well and saute for a minute.

  • 05

    Add the yoghurt and mix well. Fry till the oil separates. Then add the strained mutton pieces and saute for 2 minutes.

  • 06

    Add the drained rice and saute for 2 minutes more. Add 2 cups of the stock+water, coriander-mint leaves and salt.

  • 07

    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.



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