Thalapakattu Mutton Biryani
A very flavorful biryani recipe from Tamilnadu with its own distinct taste and method of preparation.
Ingredients
For the masala paste
- 10 shallots
- 10 cloves garlic
- 2 inch piece of ginger
- 8-9 green chilies
- 2 inch stick cinnamon
- 4-5 cloves
- 5-6 whole black pepper
- a small piece of nutmeg
- 2 strands of mace flower / javithri
- 3 green cardamom
- 1/4 heaped tsp fennel seeds
For meat marination
- 1/2 tsp turmeric powder
- 3 tbsp curd
- 1 tbsp lemon juice
- salt, as per taste
For the biryani
- 500 grams bone-in mutton pieces
- 1 cup seeraga samba rice / jeera rice
- 1+1 tbsp ghee
- 1+1 tbsp oil
- 3 bay leaves
- 1/4 tsp red chili powder
- handful of chopped coriander leaves
- handful of chopped mint leaves
Instructions
- Wash and soak 1 cup of jeera rice in enough water for 30 minutes.
- Clean the mutton and marinate it with the ingredients listed under 'For meat marination'.
- Let it marinate for 30 minutes.
- Meanwhile, keep all the ingredients listed under 'For the masala paste' ready.
- Add all the ingredients into a mixer grinder along with a little water and grind it into a paste. Set aside until further use.
- In a pressure cooker on a medium heat, add 1 tbsp ghee and 1 tbsp oil.
- Add the ground masala paste and saute for a few seconds.
- Add 1/4 tsp red chili powder and mix well.
- Add the marinated mutton pieces to the pressure cooker.
- Add 1.5 cups of water and mix well. Cook for 4-5 whistles on a low-medium flame or until the meat is tender and is cooked well. Let the pressure settle naturally.
- Open the lid of the pressure cooker and check if the mutton pieces are well cooked.
- Now remove all the mutton pieces alone and keep it aside.
- Measure the mutton stock and keep it aside too. If the stock is less than 2.5 cups, then add some water to adjust the amount.
- In the same pressure cooker, add the remaining ghee and oil and let it heat on a medium flame. Once hot, add the bay leaves.
- Now, add the stock to the pressure cooker. The total amount of stock or stock + water should be 2.5 cups.
- Add chopped coriander leaves and mint leaves to it and mix well. Adjust salt if required.
- Add the mutton pieces back to the pressure cooker and let the stock come to a boil.
- Drain the water from the rice and add it to the pressure cooker and mix gently. Cover and cook for 3-4 whistles on a medium flame. Let the pressure release naturally.
- Serve hot along with some onion raita.
Notes
- Marinate the meat atleast for 20 minutes.
- Do not over cook the meat. Cook for 4-5 whistles and check if it is tender. If not, then cook for 1 or 2 more whistles.
- Add green chilies according to your level of spiciness.
- Do not increase the amount of red chili powder used.
- Do not add more water while cooking the mutton separately. Remember that mutton leaves out water as well.
- I have taken rice and water in the ratio 1:2.5. According to the rice you use, take the amount of required.
- If the amount of stock is less than 2.5 cups, then add some water to adjust.