📝 About This Recipe
Hailing from the Dindigul region of Tamil Nadu, this legendary biryani is distinguished by its use of short-grain Seeraga Samba rice and a potent, hand-ground spice paste. Unlike its Hyderabadi cousin, it boasts a robust, peppery profile and a unique texture that absorbs the rich juices of tender goat meat. It is a rustic yet sophisticated masterpiece that has defined South Indian culinary excellence since 1957.
🥗 Ingredients
The Rice and Meat
- 2 cups Seeraga Samba Rice (soaked for 20 minutes and drained)
- 500 grams Mutton (Goat Meat) (bone-in, cut into medium pieces)
The Thalappakatti Masala Paste
- 150 grams Small Onions (Shallots) (peeled)
- 2 inch piece Ginger (roughly chopped)
- 10-12 cloves Garlic (peeled)
- 5-7 pieces Green Chilies (adjust to spice preference)
- 2 sticks Cinnamon (1-inch each)
- 5 pieces Cloves
- 4 pieces Cardamom
- 1 teaspoon Black Stone Flower (Kalpasi) (essential for authentic aroma)
Aromatics and Liquids
- 4 tablespoons Ghee (pure cow ghee preferred)
- 2 tablespoons Cooking Oil (neutral oil)
- 1/2 cup Curd (Yogurt) (whisked until smooth)
- 1 cup Fresh Mint Leaves (tightly packed)
- 1/2 cup Fresh Coriander Leaves (finely chopped)
- 1 tablespoon Lemon Juice
- to taste Salt
- 3.5 cups Water (including meat stock)
👨🍳 Instructions
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1
Begin by grinding the 'Thalappakatti Masala Paste'. In a blender, combine the shallots, ginger, garlic, green chilies, cinnamon, cloves, cardamom, and stone flower. Pulse into a coarse, thick paste without adding too much water.
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2
Rinse the Seeraga Samba rice gently and soak it in water for exactly 20 minutes. This short-grain rice is delicate, so do not over-soak.
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3
In a pressure cooker or a heavy-bottomed pot, heat 2 tablespoons of ghee and 2 tablespoons of oil. Add the ground masala paste and sauté on medium heat until the raw smell disappears and the oil starts to separate.
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4
Add the mutton pieces to the masala and sauté for 5-7 minutes until the meat is well-browned and seared on all sides.
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5
Stir in the whisked curd, half of the mint leaves, and half of the coriander. Mix well for 2 minutes.
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6
Add 1 cup of water and salt. Close the pressure cooker and cook for 4-5 whistles (about 15 minutes) until the mutton is 80% cooked and tender.
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7
Once the pressure releases, separate the cooked meat and the stock. Measure the stock. You need a total of 3.5 cups of liquid for 2 cups of rice. Supplement the stock with enough water to reach this volume.
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8
In a wide, heavy-bottomed pan (Biryani Handi), bring the measured liquid (stock + water) to a rolling boil. Add the remaining mint, coriander, and lemon juice.
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9
Drain the soaked rice completely and add it to the boiling liquid along with the cooked mutton pieces. Add the remaining 2 tablespoons of ghee.
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10
Cook on high heat, stirring occasionally, until the water level drops to the level of the rice and small 'holes' appear on the surface.
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11
Lower the flame to the absolute minimum. Cover the pot with a tight-fitting lid (or seal with aluminum foil) and place a heavy weight on top for the 'Dum' process.
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12
Let it cook in Dum for 15 minutes. Turn off the heat but do not open the lid for at least another 10 minutes to allow the flavors to settle.
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13
Gently fluff the biryani with a fork, ensuring you don't break the delicate grains. Serve steaming hot.
💡 Chef's Tips
Always use Seeraga Samba rice; Basmati will not provide the authentic Dindigul texture. Shallots (small onions) are non-negotiable for the specific sweetness and depth they provide. Black Stone Flower (Kalpasi) is the secret ingredient that gives this biryani its signature 'restaurant' aroma. Ensure the mutton is bone-in, as the marrow adds significant richness to the rice during the cooking process. If the rice feels slightly undercooked after the Dum, sprinkle a tablespoon of hot water and cover for 5 more minutes.
🍽️ Serving Suggestions
Serve with a chilled Onion Raitha (Perugu Pachadi) to balance the heat. A spicy Egg Masala or 'Ennai Kathirikai' (Brinjal Curry) is the traditional accompaniment. Include a side of fresh cucumber and carrot slices for a refreshing crunch. Pair with a glass of Nannari Sarbat or a salty Lassi to cleanse the palate.