Thalapakatti Style Mutton Biriyani

Thalapakatti style mutton biriyani, I remember this recipe when Amma made this at our home when she first visited the US in 2003. Even though Thalapakktti came to Chennai only in 2009, I wonder now where she learned it. May be from her friends nearby. It was so delicious that the taste still lingers in my memories. It's quite a simple recipe and always turns out good. The jeera rice, pearl onions, freshly ground masala, and ghee add so much aroma to this dish.

Preparation Time:30 mins |Cooking Time:60 mins |Serves: 4

Ingredients:

Mutton - 1/2 kg

Seeraga samba/Jeera rice - 1/2 kg

Pearl onions - 15 nos

Ginger garlic paste - 2 tbsp

Mint - a handful

Corriander leaves - a handful

Yogurt - 1/2 cup

Chili powder - 2 tsp

Turmeric - 1/2 tsp

Lemon juice - from 1/2 lemon

Ghee - 1/2 cup

Oil - 1/4 cup

Salt to taste

For Masala: Refer to the below picture for quantity

Cinnamon

Cloves

Bay leaf

Star anise

Fennel

Stone flower

Cardamom

Mace

Marathi moggu

Method:

• Dry roast all the ingredients in the picture.

• In a pan add some oil and ghee. Saute the onions and ginger-garlic paste.

• Add green chilies, mint, coriander leaves.

• Saute for a min.

• Add the mutton and saute for a min.

• Add yogurt, turmeric, chili powder, and salt.

• Add 5 cups of water and pressure cook as needed for the mutton to cook.

• Meanwhile, grind the masala into a fine powder.

• Once the pressure settles open and see if mutton is cooked.

• Transfer to a different pot if needed. Add the freshly ground masala.

• Juice of 1/2 lemon.

• Rice and 2 cups of water. Make a taste check.

• When starts to boil cover and cook in slow heat for 20 mins.

• Switch off after 20 mins, open, and flip the rice. Add some coriander, mint, and 1/4 cup ghee. Close and rest for 10 more mins before you serve.

•   Enjoy with Biriyani kathrikkai/thalcha and onion raitha for accompaniment.