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    Home » Recipes » Biryani » Thalappakatti Biriyani | Thalappakattu biriyani

    Thalappakatti Biriyani | Thalappakattu biriyani

    Posted on Jan 4, 2023 · Last Updated on Jan 10, 2023 by sharmila kingsly

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    Thalappakatti Biryani or Thalappakattu biriyani is a famous variety of biryani from the Dindigul region in Tamil Nadu. It is made with flavorful seeraga samba rice.

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    Thalappakatti Biryan

    Jump to:
    • Thalappakatti Biryani
    • Specialty of Thalappakattu Biriyani
    • How to make Thalappakattu Biryani
    • Serving Suggestions
    • More Biryani Recipes
    • 📖 Recipe

    Thalappakatti Biryani

    Thalappakatti Biriyani is a famous biryani variety that is served in the Dindigul Thalappakatti Restaurant. The specialty of the biryani is their spice blend and they use seeraga samba rice.

    The restaurant was founded by MR Nagasamy Naidu in Dindigul, Tamilnadu under the name Anandha Vilas. He always wore a turban while cooking. Turban in Tamil means "thalapa". Thalappakatti means wearing a turban. So over the years, the restaurant brand was referred to by that name itself. And the restaurant is named after him.

    Specialty of Thalappakattu Biriyani

    A special blend of spices is used for the biryani. A type of short grain seeraga samba rice, called Parakkum Sittu. The meat is obtained from top-class breeds of cattle particularly found in the famous cattle markets of Kannivadi and Paramathi. Kannivadi meat comes from tender grass-fed goats makes the taste distinct.

    The seeraga samaba rice, unlike basmati, has no taste of its own. So it completely absorbs the flavors of the spices ( ref Thakapakatti website)

    Thalappakattu Biryani

    How to make Thalappakattu Biryani

    Prepare the dry and wet masala

    In a blender add small onions, green chili, ginger, and garlic ( all the ingredients mentioned under the wet masala section). Grind to a paste without adding any water.

    In another skillet add the ingredients mentioned under the dry masala section. Roast on a very low flame for 2-3 mins or until it gives a nice aroma. Grind them to a coarse powder.

    Prepare the biryani base

    Heat a biryani pot. I am using my dutch oven. always use a pot that is sturdy and has a heavy bottom, this helps in even and fast cooking.

    Add Oil and ghee to the pot once they are hot add Fennel seeds, Cardamom, Cloves, Cinnamon, Bay leaf, and Cashewnuts. Saute until they give a nice aroma.

    Next, add the ground wet masala.

    Keep Sauteing in a low flame until the raw smell leaves. Keep stirring and make sure the masala doesn't get burnt.

    Next, add the ground dry masala. Combine and cook for a minute.

    Add the curd/ Yogurt. Cook for a min.

    Add Mint and Coriander leaves. Cook until they shrink.

    Now add the cooked mutton. Mix and cook for a min.

    Prep and add Rice and Liquid

    Soak the Seeraga Samba Rice in water for 30 mins. Drain the water and then add the rice to the biryani pot.

    Add the measured liquid. We can add the Mutton stock ( the liquid that is used while cooking mutton). Always measure and add the liquid. Measure liquid with the same cup that is used for measuring the rice. If there is 1 cup of mutton stock add water for the remaining liquid.

    For 1 cup seeraga samba rice add 1.5 cups of water plus another ½ cup to the total quantity. Now I am using 3 cups of seeraga samba rice. So we should add 5 cups of liquid in total( 4.5 cups +½ cup)

    Squeeze in the lemon juice.

    Add the required salt

    Add kewra water. Optional but highly recommend as it gives a wonderful aroma.

    Cook Biryani

    Combine and cook on a high flame. Give a good mix and close and cook until the water is 80 % absorbed. Mix everything gently.

    Now place a skillet/dosa tawa on the stove and then place the biryani pot on top of that. Cook in the lowest possible flame for 20 mins with the lid of the biryani pot on and keep weight on top of the biryani pot for dum.

    After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open the rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.

    Serving Suggestions

    Biryani is a very popular Indian main course across the globe. It can be prepared for any occasion or even during a weekend meal.

    A few mandatory sides for biriyani are Onion Raita, Brinjal Curry, or even Boiled Egg. At Muslim Weddings, they also serve bread halwa, Pickle, or even Jam and Pappad for biryani.

    More Biryani Recipes

    • Home Style Mutton Biryani | Lamb Biryani
    • Hyderabadi Mutton Dum Biryani | Hyderabadi Biryani
    • Mutton Dum Biryani
    • Mutton Biryani|How to cook Mutton Biryani in Pressure Cooker

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Thalapakatti Biryani
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    Thalapakatti Biryani

    Thalapakatti Biryani also known as Dindugal Thalapakatti Biryani. This is a famous variety of biryani from the Dindigul region in Tamil Nadu. It is made with flavorful seeraga samba rice.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: TamilNadu
    Servings: 6
    Calories:
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 750 gm Mutton
    • 3 cups Seeraga Samba Rice
    • 5 cups Water Add 1.5 cups water for every 1 cup of Rice + ½ cup of water to the total quantity

    To Grind ( Wet Masala )

    • 15 cloves Garlic
    • 3 inch ginger
    • 6 Green Chilli add upto 10 if you prefer a spicier biryani
    • 25 Small Onions

    To Grind ( Dry Masala )

    • 15 Cardamom
    • 12 Cloves
    • 10 inch pieces Cinnamon
    • 1 tsp Cumin Seeds
    • 2 tsp Coriander Seeds
    • 1 tsp Whole Black Pepper
    • 1 petal Mace
    • 2 Bay Leaf
    • 1 tbsp Fennel Seeds
    • 2 Star Anise
    • 2 inch piece Black Stone Flower

    Other Ingredients

    • 1 tsp Fennel Seeds
    • 2 cardamom
    • 2 inch Cinnamon
    • 15 Cashewnuts
    • 1 Bay Leaf
    • 2 Cloves
    • ½ cup Curd / Yogurt
    • 1 cup Mint Leaves
    • 1 cup Cilantro
    • 1 Lemon
    • Salt to taste
    • ½ tsp Kewra Water

    Instructions 

    • In a blender add small onions, green chili, ginger, and garlic ( all the ingredients mentioned under the wet masala section). Grind to a paste without adding any water.
    • In another skillet add the ingredients mentioned under the dry masala section. Roast on a very low flame for 2-3 mins or until it gives a nice aroma. Grind them to a coarse powder.
    • Heat a biryani pot. I am using my dutch oven. always use a pot that is sturdy and has a heavy bottom, this helps in even and fast cooking.
    • Add Oil and ghee to the pot once they are hot add Fennel seeds, Cardamom, Cloves, Cinnamon, Bay leaf, and Cashewnuts. Saute until they give a nice aroma.
    • Next, add the ground wet masala.
    • Keep Sauteing in a low flame until the raw smell leaves. Keep stirring and make sure the masala doesn't get burnt.
    • Next, add the ground dry masala. Combine and cook for a minute.
    • Add the curd/ Yogurt. Cook for a min.
    • Add Mint and Coriander leaves. Cook until they shrink.
    • Now add the cooked mutton. Mix and cook for a min.
    • Soak the Seeraga Samba Rice in water for 30 mins. Drain the water and then add the rice to the biryani pot.
    • Add the measured liquid. We can add the Mutton stock ( the liquid that is used while cooking mutton). Always measure and add the liquid. Measure liquid with the same cup that is used for measuring the rice. If there is 1 cup of mutton stock add water for the remaining liquid.
    • For 1 cup seeraga samba rice add 1.5 cups of water plus another ½ cup to the total quantity. Now I am using 3 cups of seeraga samba rice. So we should add 5 cups of liquid in total( 4.5 cups +½ cup)
    • Squeeze in the lemon juice.
    • Add the required salt and kewra water.
    • Combine and cook on a high flame. Give a good mix and close and cook until the water is 80 % absorbed. Mix everything gently.
    • Now place a skillet/dosa tawa on the stove and then place the biryani pot on top of that. Cook in the lowest possible flame for 20 mins with the lid of the biryani pot on and keep weight on top of biryani pot for dum.
    • After 20 mins switch off the flame and keep it in the same position without any disturbance for 30 mins. After 30 mins if you open the rice will be cooked perfectly without sticking to each other. Gently fluff the rice and serve hot.
    Tried this recipe?Mention @happietrio or tag #happietrio
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    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

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