DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE

     Dindigul Thalapakatti Biriyani is a simple restaurant chain which specializes in home-style biriyani which has its origin in Dindigul. Dindigul district in Tamilnadu was carved out of the composite Madurai District which was under the rule of the famous Muslim Monarch, Tipu Sultan.  A place mainly considered as Land of Locks & Tannery and for foodies, Dindigul is famous for its Thalapakkatti Biriyani.  This Dindigul Thalapakatti Biriyani Recipe is a replica of the same, which yields more or less a similar taste to the original recipe.
     I had a chance of eating at the original Thalapakatti Restaurant in Dindigul once. It was a routine site visit with my husband to Madurai and way back to CBE, we stopped at Dindigul for the famous Thalapakatti Biriyani.  My love for Biriyani is self-proclaimed and anything in the name of Biriyani is devoured heads down.  At one point of time it was a routine that on Sundays, my husband's friends travel all the way to Dindigul just for eating Biriyani at Thalapakatti Restaurant and way back they used to buy loads of Parcel Biriyanis for all at home. In recent times, whenever we visit Kuala Lumpur, we always make sure to eat at Dindigul Thalapakatti Biryani Restaurant at Brickfields, Kuala Lumpur.  A craving for authentic South Indian style Biriyani gets surely satiated eating at the place. 
     Tamilnadu style Biriyanis, all have quite the same type of ingredients, mostly a one-pot dish prepared with Meat of your choice, rice & spices.  But what makes every Biriyani special and unique to the region, is the style of preparation.  The order of adding the ingredients, quality and amount of spices, type of Rice, meat all can convert and give a new dimension to specific Biriyanis.Thalapakatti Biriyani is one Recipe which falls under a unique category which has made this type of Biriyani a benchmark in midst of Biriyani lovers around the world.
     Thalapakatti Biriyani is popular for its wonderful texture, mild flavour and everlasting taste.  The texture of this Biriyani solely lies on the type of Rice used - Jeerakasamba Rice colloquially called Parakkum Sittu.  The usage of Spices and the style of cooking leaves an everlasting note of taste and flavour. Though it is a thumb rule to use Basmati Rice in Biriyanis,  Jeerakasamba Rice is commonly used to cook Biriyanis & Ghee Rice(Nei Choru) in Tamilnadu and Kerala.  Jeerakasamba Rice is a fragrant, short-grained variety of Rice.  The size of the rice is very small and looks like a Cumin Seed and hence the name (Cumin - Jeera).  Jeerakasamba has a distinct taste and yields a wonderful texture when cooked.  Biriyanis cooked with this type of rice is soft and light.


Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

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HOW TO COOK DINDUGAL THALAPAKATTI MUTTON BIRIYANI

DINDUGAL THALAPAKATTI MUTTON BIRIYANI RECIPE

For Dindigul Thalapakatti Biriyani:

Jeeraka Samba Rice - 3 Cups
Onion - 1 No.
Tomato - 2 Nos.
Turmeric Powder - 1/2 Tspn
Water + Mutton Stock - 41/2 Cups
Mint Leaves  - a handful
Coriander Leaves - a handful
Lime Juice - 2 Tbspn
Ghee - 3 Tbpsn
Oil - 3-4 Tbpsn

To Cook Mutton:

Mutton - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Curd/Yogurt - 1/2 Cup
Ginger - a small Piece
Garlic - 4-5 Cloves
Water - 2 Cups

For Biriyani Masala:

Cinnamon - 4-5 Sticks(1" sized)
Cloves - 5-6 Nos.
Cardamoms - 4-5 Pods
Nutmeg - a small piece
Mace - 1 small petal
Shallots - 15-20 Nos.
Garlic - 10-12 Cloves
Ginger - 1" piece - 2 Nos.
Green Chillies - 6-7 Nos.

 

METHOD:

To Cook Mutton :

• Clean, wash and cut the Mutton pieces.
• Crush or coarsely grind the Garlic cloves and Ginger.
• Add crushed Ginger- Garlic, Turmeric Powder, Red Chilli Powder, Curd and Salt to the Mutton pieces and mix well.
• Pour in 2 cups of Water.
• Cook Mutton in a Pressure cooker until it turns soft and cooked.
• Switch off the flame and allow the pressure to release.
• Once the pressure is released, check whether the Mutton is well cooked.
• Remove the cooked Mutton Pieces from the stock and keep it aside.
• Measure the remaining Mutton stock. I had about 11/2 Cups of Mutton stock.
• Save the Mutton Stock and keep it aside.

To cook Dindigul Thalapakatti Biriyani:

• Clean, wash & soak the Jeerakasamba Rice for at least 20-30 Minutes.
• Dry Roast Nutmeg & Mace on a very low flame until fragrant.
• Grind the ingredients mentioned under "For Biriyani Masala" along with dry roasted Nutmeg & Mace into a fine paste and keep it aside.
• Heat Oil & Ghee in a Pressure cooker.
• Saute finely chopped Onion on a medium flame until onions turn translucent.
• Pour in the Biriyani Masala and saute it on a low flame until Oil separates from the mix.
• Add Turmeric Powder and fry it on a low flame for few minutes.
• Add finely chopped Tomatoes to the above and cook on a low flame until tomatoes are well cooked.
• Add cooked Lamb pieces to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Biriyani Masala and mix well, fry this on a low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice, adjust the Salt and give a quick stir.
• Meanwhile, boil the saved Mutton Stock and Water in a separate pan. (I have used 11/2 Cups of Mutton Stock + 3 Cups of Water).
• I have used 1:11/2 Cups of Rice: Water Ratio.  
• Cover the lid of the pressure cooker and cook for one full whistle.
• Lower the flame(to the lowest) and cook for another 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
• While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Thalapakatti Mutton Biryani and fluff-up the rice gently.
• Serve Thalapakatti Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Can also use Basmati Rice for this Biriyani.
• Soaking the rice helps in getting perfectly cooked rice.
• Use the water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Can Substitute 1 Cup of water with Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice from getting sticky.

For the Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the pressure cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use a few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.

 

KAPPA BIRIYANI - TAPIOCA BIRIYANI

      Kappa Biriyani/Tapioca Biriyani, as and when I heard it I visualized the dish, as I am likely to do with any other specification.  It was when Winnie Aunty told me that her son Winu had prepared the dish when he was back home from New Zealand. I thought should be a really good dish, obviously tasty for any Malayalee, as it is cooked with Kappa/Maravalli(Tapioca) & Beef .  But among the talk I literally forgot to ask her for the recipe which is a common task we share. Let alone, I forgot the so-called Kappa Biriyani & its lore.
       It was again during our visit to Koothattukulam near Muvattupuzha in Ernakulam District.  I came along with the dish again in a small restaurant.  Koothattukulam, where I travel at least 3-4 times a year for my Ayurvedic Eye treatment, is a small village with beautiful scenery, copious rubber trees, greenery and a different Kerala for me. My husband joined me during our last few days of the stay in Koothattukulam, every evening after my regime of treatments were over, we pondered around the small township and the nearby places, especially for local food.
      Until my last day of treatment, I refrained myself from eating Non-Vegetarian.  The last day we visited a local restaurant for dinner.  When asked what was their special menu the waitress said, Kappa Biriyani.  My daughter who is not a fan of Tapiocas, said she will order Parotta and Beef (safe as always).  We waited for the dish to see a whole lot of side dish according to our norm served as a Main Course Meal and an all knowing smile from my daughter to go along...  Took few spoons of the dish, decided it would be good along with Parotta, ordered some and washed off Kappa Biriyani with Parotta. Tasty Indeed!
      Kappa Biriyani colloquially called as Ellum Kappayum or as Kappayum Erachiyum is one dish served during a Wedding Eve dinner in North Kerala.  Recent time, Tattukada Speciality, mainly served as a Main Course.  Thattukada is nothing but a temporary roadside shop which pops up during late evenings, mostly set up in a pull cart. Every Tattukada has their own specialities and they mostly serve regional delicacies along with quick fix local version of fast food.
      Kappa Biriyani/Tapioca Biriyani recipe can be prepared with various combinations.  Obviously, Tapioca/Kappa is the default ingredient in the recipe, combine it up with Chicken, Lamb, Pork/Beef, Fish etc., for a Non-vegetarian fiesta. There are few Vegetarian versions of Kappa Biriyani prepared along with Chick Peas, Green Grams etc., But the combination prepared with meat like Beef/Lamb/Pork goes hand in hand with Tapioca.  The fatty texture in these meat accentuates well with starchy Tapiocas giving the dish a notable taste and flavour.

For more KERALA KALLU SHAPPU RECIPES, Click here...


Cuisine - Kerala
Course - Main Course/Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 4- 6
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 45 Minutes - 1 Hour.


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HOW TO COOK KAPPA BIRIYANI/TAPIOCA BIRIYANI WITH BEEF

INGREDIENTS :

• Cook Tapioca with enough water and discard the excess water.
• Adjust the spice level according to your taste preference.
• Kashmiri Chilli Powder gives a nice red colour to the gravy without being too spicy.
• I have used Kashmiri Chilli Powder & regular Red Chilli Powder in the recipe.
• If you are using regular Chili Powder alone, adjust accordingly
• For best result use Meat with bone.
• I have cooked this Kappa Biriyani Recipe with Beef.
• Can prepare the same recipe with Mutton(Lamb)/Chicken/Pork/Fish.  Cook the meat accordingly and follow the recipe.
• Garnishing Kappa Biriyani with Coriander and Mint Leaves is purely optional.
• Cooking the Kappa Biriyani recipe in Coconut Oil gives an authentic flavour to the dish.
• Can substitute it with any other Vegetable Oil.

________________________________________________________________________________

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

    Coming to lunch box story, I never used to take non-vegetarian food to school.  I had quite a few vegetarian friends in my class that I usually avoid such food in my lunch box.  So if it had to be one special lunch which I would anticipate then it would be Vegetable Biriyani.  The aroma it brings when we open the lunch box makes noteworthy turn heads and comments from classmates. Oh! You have bought a Biriyani today. I can never forget the nostalgic irresistible whiff of my lovable Biriyani.  The highlight of this story that it vanishes off from the lunch box within seconds. Knowing the fact, my mom always makes sure to pack some extra servings in my lunch box.  Her speciality is to add a few fried Bread Pieces in Vegetable Biriyani.


For AMBUR/VANIYAMBADI MUTTON BIRIYANI, Click here...


Cuisine - South Indian (Ambur, Vaniyambadi, Tamilnadu)
Course - Main
Spice Level  - High
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes


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HOW TO COOK AMBUR VEGETABLE BIRIYANI

INGREDIENTS :

Seeraga Samba Rice/ Basmati Rice - 3 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Cauliflower - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onion - 2 Nos.
Tomato - 2 Nos.
Ginger - 2" Piece
Garlic - 12-15 Cloves
Green Chillies - 2-3 Nos.
Dry Red Chillies - 4-5 Nos.
Coriander Leaves - Few
Mint Leaves - Few
Curd - 1/4 Cup
Lemon Juice - 1-11/2Tbspn
Oil - 4-5 Tbspns
Ghee - 2 Tbspns

Spices :

Cinnamon  - 2" Stick
Cloves - 3-4 Nos.
Cardamom - 3-4 Pods
Bay Leaf - 2 Leaves

METHOD :

• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Clean and cut the Vegetables into desired sizes.
• Soak Dry Red Chillies in few tablespoons of hot water.
• Grind it along with Ginger and Garlic, keep it aside.
• Heat Oil in a pan once heated pour in the curd.
• Simmer the flame and wait until it stops spluttering.
• Splutter the ingredients mentioned under ' Spices' until aromatic on a very low flame.
• Add finely chopped Onions and saute until it turns translucent.
• Add Ginger-Garlic and Dry Red Chilli Paste to the above and saute until fragrant.
• Add finely chopped Tomatoes and cook until it turns soft.
• Add slit Green Chillies and fry for a while.
• Add the Vegetables along with salt and mix well.  
• Leave this on a low flame until Vegetables are half cooked.
• Cook the Rice with a dash of salt, in a separate vessel until 3/4 done and then drain the excess water.
• In a heavy-bottomed Vessel, arrange the Vegetable Mix and cooked rice in layers.
• Melt and Sprinkle the ghee as you layer the rice and the vegetable mix.
• Finally, sprinkle finely chopped Mint and Coriander Leaves.
• Sprinkle in the Lemon Juice over the layer.
• Cover the vessel with a lid.  
• Seal the brim of the lid and vessel with the flour dough.
• Cook this on a very low flame for about 10 minutes in 'Dhum'.
• Once done leave this untouched for about 20-30 minutes.
• Just before serving, scrape off the dough and remove the lid.
• Drizzle few teaspoons of Ghee and mix it well.
• Serve Ambur Vegetable Biriyani hot with Curd-Onion Raitha and Kathirikai Pachadi.

NOTES :

• The same recipe can be prepared with Mutton/Beef/Chicken/Prawns instead of Vegetables in the Biriyani. Cook the Meat with the Masala and then combine it with cooked rice.  
• Adjust the cooking time suitable for the meat used.
• Can use Red Chilli Powder instead of soaked Dry Red Chillies.
• Adjust the amount of spices to your preference.
• I usually cook biriyanis with Basmati Rice, as it's  difficult to get Seeraga Samba here.
• Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
• This is to avoid rice getting burnt at the bottom of the vessel.
• Can prepare this Biriyani with Mushroom/Soy Chunks instead of Meat/Vegetables.
• Normally vegetables like Carrot, Beans, Green Peas, Cauliflower, Potatoes are used.
• Can add Vegetable like Chow-Chow, Turnips, English Gourd etc., along with the above vegetables.

MUTTON BIRIYANI

     When it comes to Biriyani, it has a special place in almost all Cuisine and Culture in and around the continent of Asia. It has wafted its fame around the world for his taste, flavour and rich heritage. It has become quite synonymous to Non-vegetarian feasts in different cultures around the world.  We can see quite a variations of Biriyanis around the world, they differ with the method or cooking styles, ingredients and spices used, serving styles etc., But whatever it may be, it's the one & only 'BIRIYANI' which has a long history and a rich heritage to mark its name.
     Richly prepared to perfection, seasoned and flavoured with Spices, garnished with dry fruits and Nuts, finished with a sprinkle of Saffron Water.  Unforgettably the special note of Biriyani comes from the fragrant Basmati Rice which is a long grained variety. Whereas in South India and Sri Lanka, a small variety of rice namely Jeerakasamba/Jeerakasala is used to cook Biryanis.
     No doubt, Cuisine leaves an imprint of its own in history and its taken forward in the drifts of culture. India has witnessed many invaders; with every invader came a different culture and a new cuisine. Muslim invaders like Turks, Arabs, Persians, and Afghans introduced the culture of feasts to India. The best and according to me, mostly commercialized recipes of India has always come from Mughal Cuisine, No wonder whatsoever, I feel The Mughals raised cooking to an art form, introducing special dishes which are richly prepared with special ingredients.
     Some historical evidence shows that there were other, similar rice dishes prior to the Mughal invasion. Rice dish known as “Oon Soru” where 'Oon' means 'Meat' and 'Soru' means 'Rice' in Tamil as early as the year 2 A.D. Oon Soru was composed of rice, ghee, meat, turmeric, coriander, pepper, and bay leaf, and was considered to be a delicacy in those days.
     Once a dish for royalty and considered as a high delicacy has become a popular and common dish today in every household.  It decorates and all the more reflects regional sensibilities and traditions.  It has a magical bliss of filling up the stomach and hearts at the same time.  This version of Mutton Biriyani is how I usually cook at home.   A typical Tamilnadu style Mutton Biriyani, where Rice, Meat and Masala are all mixed up together and cooked to perfection.   This Muttton Biriyani is an easy recipe which can be prepared in a Pressure Cooker.

Cuisine - South Indian (Tamilnadu)
Course - Main
Spice Level  - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM

Preparation Time - 15-20 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 30 - 45 Minutes

For more recipes of BIRIYANI, Click here...

HOW TO MAKE MUTTON BIRIYANI

 

INGREDIENTS :

For Lamb :

Lamb /Mutton - 1/2 Kg
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Crushed Ginger & Garlic - 2 Tspn
Curd/Yogurt - 1/4 Cup
Salt - To Taste

To Saute :

Basmati / Jeeraka Samba Rice - 3 Cups
Shallots - 5 Nos.
Garlic - 5 Cloves
Green Chillies - 7 Nos.
Onion - 1 No.
Tomato - 1 No.
Turmeric Powder - 1/2 Tspn
Curd / Yogurt - 1 Cup
Water - 3.5 Cups
Lemon Juice - 2 to 3 Tspns
Coriander Leaves - a Handful
Mint Leaves - a Handful
Ghee / Clarified Butter - 5 Tbspns
Oil - 3-4 Tbspns
Salt - To Taste

Spices :

Cloves - 6 Nos.
Cinnamon (1" ) - 2 Sticks
Cardamom - 5 Nos.
Bay Leaf - 2 Leaves

For Masala Paste :

Shallots - 15 Nos.
Green Chillies - 5 Nos.
Garlic - 10 Cloves
Ginger - 1 Medium Size
Cloves - 4 Nos.
Cinnamon (1") - 2 Sticks
Cardamom - 3 Nos.
Fennel Seeds - 1 Tspn
Nutmeg - a Pinch
Mint Leaves - Few
Coriander Leaves - Few

METHOD :

• Cook Lamb/Mutton pieces along with the ingredients mentioned under 'For Lamb'.
• Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
• Soak the washed rice for about 20 - 30 minutes.
• Grind the ingredients mentioned under ' For Masala Paste' to a fine paste and leave it aside.
• Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
• Splutter the ingredients mentioned under 'Spices' in a very low flame until aromatic.
• Saute finely chopped Shallots, Onion, Garlic Cloves and Green Chillies slit length wise.
• Saute it in a very low flame until onions turn translucent.
• Add chopped Tomato into it and saute until it turns soft.
• Pour in the ground Masala Paste along with Turmeric and fry it in low flame until the raw flavour goes and oil separates from the Mix.  
• Pour 1 Cup of Curd/Yogurt to the Masala and mix well.
• Add cooked Lamb pieces to the Masala and mix well, leave this in low flame until the Mix turns a bit dry.
• Drain the soaked Rice and add it to the above Masala and mix well, fry this in low flame for about 3-5 minutes.
• Sprinkle a handful of Mint and Coriander Leaves.
• Pour Lemon Juice along with Salt and Mix well.
• In a separate pan, boil the water and pour it into the Biriyani Mix. I have used 1:11/2 Cups of Rice : Water Ratio.
• Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 20 - 25 minutes.
• Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
• While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
• After 25 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
• Once cooked, add the remaining Ghee to the Biryani and fluff-up the rice gently.
• Serve Mutton Biriyani along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

NOTES :

• Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Substitute 1 Cup of water for Curd.
• Adjust the amount of Green Chillies to suit your spice level.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.

For a Dhum Effect : 

• Keep a preheated Chapati griddle below the pressure cooker to give a dhum effect.
• This also helps the biriyani not to get burnt at the bottom of the cooker.

A QUICK TIP :

• Use Raw Papaya to tenderize the meat.  It acts as a natural 'MEAT TENDERIZER'.
• Raw papaya contains an enzyme called Papain.  The connective tissue in the meat breaks down when it comes in contact with Papain.
• Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
• Use few pieces of raw papaya while cooking red meats.  This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
• Yogurt/Curd, Lime Juice, Vinegar, Soda-bi-carbonate, all have to soften and tenderizing effects on Red meat.