Thalappakatti Mutton Biryani Recipe:Biryani is among the most versatile and dynamic dishes that exist. With flavourful Seeraga Samba Rice, tender and wonderfully flavoured meat and all the right spices, this version of our favourite biryani will leave you wanting more.
One delectable version of Biryani, the Thalapakatti Biryani belongs to Dindigul, a city in the state of Tamil Nadu in south India, which can be made using Licious Goat Cuts.
While our succulent, juicy, flavourful meat that falls off the bone is the apparent hero of the dish, Seeraga Samba Rice is the dish’s foundation. This rice is a Tamilian rice grain that is aromatic, has a distinct flavour, fluffs up appropriately, and is a joy to eat. We insist that you use Seeraga Samba Rice for the best results.
Now that the ideal rice for the dish is discussed, we must move on to tender meat.
Buy Licious Goat Biryani Cut
Our produce is pasture raised on government-approved farms. Our experts choose the produce at the right weight and size to bring only the most tender meat to you. And this meat, when cooked right, gives you the most supple, fall-off-the-bone decadent texture that will simply elate you. Fresh from the pastures, tender Goat Biryani Cut from our range of Meat cuts is the way to go for this dish.
The first step is to wash and soak the Seeraga Samba Rice for at least half an hour before cooking.
For the masala, grind all the ingredients in the list with half a cup of water. Your fine Thalappakatti Biryani Masala paste is ready. Set it aside.
Heat the oil and ghee in a pressure cooker or a thick-bottomed vessel.
Add the masala paste and let it cook till it is reduced to a thick paste.
Add our Licious Goat Biryani Cut Meat as well.
Next comes the plain curd and red chilli powder. The aroma coming from this must leave you water in your mouth at this point.
Add two cups of water and salt to the vessel or cooker.
Mix it well, reduce the flame to medium and let the meat cook in the masala for a good 20 minutes. Leave it on for another 5-10 minutes if you are not using a pressure cooker.
Once you turn off the flame, remove only the cooked meat from the masala and roughly measure how much of the flavourful liquid you're left with, it should be around 1 and a half cups.
Add another 2 and a half cups of water to it, considering that we need twice the quantity of water to that of rice.
Add the freshly chopped mint and coriander leaves, and the cooked mutton and let it boil well.
Now, add the soaked rice to the vessel or the cooker. Give it a good mix. Cover the lid and let it cook down for another ten minutes.
Once you take the pot off the flame ten to fifteen minutes later, keep the lid on and let the biryani rest and settle before it is absolutely devoured.
The last part is really important, let the resting time do its magic. Be patient, because once the lid is off and the biryani is ready to serve, the pot will empty out before you know it! Order our Fresh Goat Biryani Cut Now! It's a choice you won't regret.