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Tuesday, 19 August 2014

THALAPAKATTU MUTTON BIRYANI

Ingredients:

Mutton Image courtesy@bigbasket.com

1.Goat meat or mutton- 1/2 kg or 500 gms

                  2.Jeeraga Samba rice-1/2 kg or 500 gms(only jeera rice,you can use any brand and buy in loose from shops also)

 

 

 

3.Yoghurt - 100 gms

          

                              

                                           4.Ginger garlic paste- 1 tablespoon

 

 

 

5.Coconut milk(extracted from quarter part of a coconut)

 

 

 

 

                      

 

                         6.Juice of 1/2 lemon

 

 

 

 

 

 

7.Tomatoes - 2 in numbers Medium (chopped)

 

 

 

 

 

   8.Onion -1 number Medium (sliced)

 

 9. Salt - 5 teaspoons

 

 

 

 

 

 

10.Cooking Vegetable Oil - 3 ladles

 

 

 

 

 

 

 

11. Ghee - 2 Ladles

 

 

 

 

 

 

 

                             12.Ajino moto - just a pinch(It gives flavour as in restaurant.If you don't want you can skip this)

 

 

 

 

For wet grinding:

Wikipedia

 

13.Shallots -10 in number

 

 

 

            

 

 

                           

                            14.Garlic- 1 full floret

 

 

 

 

 

 

Ginger

 

 

15.Ginger- 2 inches

(Image courtesy@www.pachd.com)















16. Coriander leaves - Only plucked leaves of 10 twigs

 

 

 

 

 

         

 17.Pudina/Mint - 10 leaves only

 

 

 

 

 

 

 

 

18. Fennel seeds(saunf)- 1 teaspoon

 

 

 

 

     

 

      19.Green chillies - 2 in number

 

 

 

 

 

Dry powders:

20.Garam masala powder - 2 teaspoon(You can replace this with 2 teaspoon of any Biryani masala also if you wish)

 

 

 

 

 

 

         

                                             21.Coriander powder - 1 teaspoon

 

 

 

22. Chilli powder - 1 teaspoon

 

 

 

 

 

For seasoning:

 

 

 

        

23.Dried Bay leaf - 1

 

 

 

 

 

24. Star Anise- half broken

 

 

 

 

 

 

 

25. Mace -Little

 

 

 

 

 

 

 

 

 

 

26. Cinnamon - 1 stick

 

 

 

 

 

 

 

 

 

27.Cardamom - 3 in numbers

 

 

 

 

 

Image courtesy @wikipedia

 

 

28.Cloves - 5 in numbers

 

 

 

 

 

Method of preparation:

First step:

1.Wash the mutton and add 1 tablespoon gingergarlic paste and 1 teaspoon of salt with 1 cup of water.Pressure cook till it's 90% done according to ur cooking method of mutton.

2.After mutton is cooked,separate the mutton and soup ,keep them aside.

 

Second step:

3.Put all the ingredients in the wet grinding list , in a small mixie jar and grind it nicely(don't add too much water,just sprinkle enough to grind into paste).

4.Keep this wet masala paste aside.

 

Third step:

4.Wash the Jeeraga Samba Rice once and soak it in 1 cup of water.

 

Fourth step:

5.Extract coconut milk from quarter part of a single coconut.

Fifth step:

6.Place Biriyani Pot on the stove.Switch it on with low flame.(Let the flame be low throughout)

7.Now pour 3 ladles of Cooking oil and 3 ladles of ghee.

8.After 1 minute,add the seasoning ingredients....Bay leaf,mace,star anise,cinnamon,cardamom,cloves.

9.Saute for 1 minute.Now add all the dry ingredients chilli powder,garam masala powder,coriander powder.Fry these dry powder in the oil nicely,take care not to burn them.

10.After the dry powders change in colour,put the sliced onion,saute till onion is fried brown in colour.Add 1 teaspoon of salt at this stage.

 11.Now add the wet masala paste and saute till the raw smell goes,taking care of the masala not sticking to the bottom of the pot or pan.

 12.Now add the chopped tomatoes.Saute for 5 minutes till tomatoes are cooked.

13.Add 100 gms of curd and mix properly.

14.Now add the pressure cooked mutton filtered from the soup.Fold the mutton well with the Masala.Leave it for 5 more minutes.

15.See to that if your measurement of rice is 2 and 1/2 cup or 500 gms,then your water content should be 5 cups.We are going to use only 4 and 3/4th cup(or 4 and 1/2,it depends on your rice).

16.We have added 1/2 cup of curd or yoghurt already.

17.So remaining coconut milk+mutton soup extracted+ add water = total should be 4 cups.

18.Now pour this coconut milk,soup and water with correct measurement to the pot.

19.Now filter the water from the soaked jeeragasamba rice and add to the pot when the gravy starts boiling.

20.Now add 3 teaspoon of salt and half a lemon juice and pinch of Ajino moto.

21.Close the pot or pan with lid.Check frequently fold the gravy and rice,till the rice absorbs almost 90% of water content.(It takes around 10 to 15 minutes)

22.Now your Biryani has to be in Dum.You can put the pot in Dum as per the method you follow.

23.I will explain my method of Dum.I usually preheat the oven at 180 degree F in the baking mode.And at the final stage.I will keep the pot with lid inside and dum it for 20  to 30 minutes at 180 deg F in the baking mode.

 

24.Now tasty and yummy Thalapakattu Style mutton Birayani is Ready to serve with Mutton Dalcha,Bainghan Bartha ,Onion Raita and Pickle.(I will post these recipes when I am free.)

 



25.Note: I have experimented Thalapkattu Mutton Biryani many times and finally have arrived with this wonderful recipe,which tastes awesome, If you really follow my steps with accurate measurements.Try it and let me know the feedback.Feel free to ask your questions regarding this.Thank you!



 

 

 

12 comments:

  1. I love mutton Biryani and esp Thalapakattu...Bookmarked ! Will try this soon... Drooling :)

    ReplyDelete
    Replies
    1. Thanks Priya..do try and let me know..how it came out!

      Delete
  2. happy to follow yo dear:)yummy biryani and mmy favorite too

    ReplyDelete
  3. Delicious biriyani with step by step pictorial.. Happy to follow you.

    ReplyDelete
  4. Oh God! I can't control my drooling....Roja...its too good...love it!

    ReplyDelete
  5. My favorite briyani.. got to give a trial with ur items
    thanks for sharing

    ReplyDelete
  6. Hi dear Roja,
    I tried your biryani. It was quite nice. Check it out here http://anishathefoodie.wordpress.com/2014/11/18/mutton-biryani-chennai-style/.

    ReplyDelete
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