Thalapakatti Mutton Briyani


Thalapakatti Mutton Briyani


A famous briyani from the south of India. Thalapakatti is the name of the restaurant in Dindugal. This is a aromatic way of cooking seeraga samba rice with spice and meat. This recipe is closest version of thalapakatti briyani recipe. This recipe is cooked using the Instant pot but the same can be cooked using a pressure cooker too. This is briyani is server with mutton dalcha and onion raita.
Enjoy this scrumptious home cooked briyani at home and share you feedback.


Ingredients:



  • Goat meat or mutton - 1 lbs. 
  • Seeraga samba Rice - 2 cups. 
  • ginger and garlic paste - 1 tbsp. 
  • green chilli - 2 nos
  • onion - 1 no
  • tomatoes - 1 no
  • coriander - handful
  • mint - handful. 
  • chilli powder - 1 tbsp. 
  • coriander powder - 1 tbsp. 
  • garam masala - 1 tbsp. 
  • turmeric powder - 1 tsp. 
  • yogurt or curd - 3 tbsp. 
  • lemon juice from one lemon. 
  • whole spice
  • green cardomon - 3 nos
  • marati moga - 1 no
  • cinnamon stick - 2
  • fennel powder - 1 tsp. 
  • salt for taste. 
  • avocado oil - 3 tbsp
  • ghee - 2 tbsp
  • water half a cup + 3 cups. 

Instant pot recipe


In saute mode, heat oil and ghee. 
When the IP turn "hot" mode, add all the whole spices along with fennel powder. 
After sauteing the spice for a minute add chopped onions. 
"Cancel" the saute mode. 
Add the meat, turmeric powder, salt and green chilies. Add water and cover the IP.
Secure the IP lid, vent closed, "Manual" mode 25, Natural release.
Meanwhile,  soak the seeraga samba rice in water.
Once all the pressure is released, reserve a cup of stock from the IP separately. 
Hit the "saute" mode and adjust to "normal" saute level. 
Now, add the chopped tomatoes, cilantro, mint and rest of the spices and salt. 
Cook everything until the tomatoes are soft. 
Hit the "cancel" button. 
Add yogurt and lemon juice and give a good mix. 
Now, add rice and water. 
Seal the IP lid and vent closed. Hit the "manual" button , set to 5. 
Once done, release the pressure after 5 mins. 
Transfer the briyani to wide plate and fluff with a fork and transfer it to back the IP or a serving bowl. 
Serve hot with dalcha and raita. 


Pressure cooker recipe. 



In a pressure cooker, heat oil and ghee. 
When the oil is hot, add all the whole spices along with fennel powder. 
After sauteing the spice for a minute add chopped onions. 
Switch off the stove and add the meat, turmeric powder, salt and green chilies. Add water and cover the IP.
Closet the pressure cooker and cook on high for 3 whistles on high heat and lower the heat after that and cook for 20 min. 
Meanwhile,  soak the seeraga samba rice in water.
Once all the pressure is released, reserve a cup of stock from the cooker separately. 
Now, add the chopped tomatoes, cilantro, mint and rest of the spices and salt. 
Cook everything until the tomatoes are soft. 
Switch of the stove and add yogurt and lemon juice and give a good mix. 
Now, add rice and water. 
Close the pressure cooker and cook on high heat. 
When the cooker starts to steam, add the whistle to pressure cooker.
Lower the heat and cook for 10 mins on low heat.
Once done, release the pressure after 5 mins. 
Transfer the briyani to wide plate and fluff with a fork and transfer it to back the pressure cooker or a serving bowl. 
Serve hot with dalcha and raita. 




















0 comments:

Post a Comment

Keep updated, join us on facebook

Banner Ad

 

Blogger news

About

I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.

Blogroll