Thursday 1 April 2021

Thalapakatti Mutton Biryani Recipe/Dindigul Thalapakatti Mutton Biryani Recipe/Mutton Biryani Recipe/Thalapakatti Mutton Biryani with step by step photos

 Thalapakatti Mutton Biryani/Dindigul Thalapakatti Mutton Biryani is a very famous and popular Biryani variety of Dindigul District, Tamil Nadu. This briyani is very special and flavourful biryani made with special type of rice – Seeraga Samba Rice. Do try out this special and authentic Thalapakatti Mutton Biryani and post your comments here. Meanwhile do check out different types of Non-VegBiryani varieties here, Chicken Gravies/Varuvals etc, Mutton gravies/varuvalrecipes here, Fish gravies/Varuval recipes here.

Here’s how to make Thalapakatti Mutton Biryani with step by step photos...


Seeraga Samba Rice

3.5 cups [1 cup – 200 gm]


2 finely chopped

Green Chillies

2 - slit & cut


One bunch cleaned

Red Chilli Powder

1 tsp

Biryani Masala Powder

3 tsp


4 tbsp


6 tbsp


1 tbsp


As needed

 For Cooking Mutton/Goat Meat

Mutton/Aattu Kari

500 gm

Red Chilli Powder

1 tsp

Coriander Powder

1 tsp

Biryani Masala Powder

1 tsp

Turmeric Powder

½ tsp


As needed

 For Grinding [Wet Paste]

Shallots/Sambar Vengayam


Green Chillies/Pachai Milagai


Garlic Cloves/Poondu



4” piece chopped

For Biryani Masala

Cinnamon Sticks/Pattai




Bay Leaf


Star Anise




Black Stone Flower/Kalpasi

1 tbsp

Black Pepper Corns

1.5 tsp




¼ tsp [grated]

Fennel Seeds/Sombu

2 tsp

Cumin Seeds/Jeeragam

1.5 tsp

Preparation Time: 20 minutes                     Recipe Category: Main Course

Cooking Time: 1 hour                                       Recipe Cuisine: Tamil Nadu, Indian

Author: Priya Anandakumar

Meanwhile do check out different types of 

Non-VegBiryani varieties here, 

Chicken Gravies/Varuvals etc,

Mutton gravies/varuvalrecipes here,

Fish gravies/Varuval recipes here.

Biryani Varieties that might be of your interest...

Mutton Biryani in Oven/Layered Mutton Biryani in Oven

Green Mutton Biryani

White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani

Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe

Biryani Masala Powder for Muslim Mutton Biryani

Thalapakatti Mutton Biryani

Pressure Cooker Chicken Biryani

Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani

Ambur Chicken Biryani

Fried Chicken Biryani

Thalapakatti Chicken Biryani

Chicken Dhum Biryani/Marinated Chicken Biryani

Chicken Pulav

Prawn Biryani - Method 1

Prawn Biryani - Method 2

Egg Biryani

Egg Rice

Scrambled Egg Biryani -Video Recipe

Biyani Kathrikkai/Brinjal for Biryani


Peel the shallots/sambar vengayam, garlic, ginger, green chillies and keep them ready.

Transfer the shallots, garlic, ginger, green chillies to a mixer jar and grind it a paste. Keep it aside.

Chop the tomatoes, clean mint/pudhina, slit the green chillies and keep it ready.

Next preparing the Biryani Masala – keep all the ingredients cinnamon sticks, cloves, bay leaf, star anise, mace, black stone, black pepper corns, cardamom, nutmeg, fennel seeds, cumin seeds ready.

Add everything to a mixer, grind everything to a fine powder. Biryani Masala Powder is ready.

Wash the mutton thoroughly well with water 3-4 times and drain the water thoroughly.

Add the washed mutton to a pressure cooker, add red chilli powder 1 tsp, coriander powder 1 tsp, turmeric powder, 1 tsp of biryani masala powder and salt.

Mix everything really well. Add enough water, until the mutton is completely submerged in water.

Cover and pressure cook for 4-5 whistles.

Wash the seeraga samba rice 2-3 times and drain the water. Add fresh water and soak for about 10 minutes.

Wait until the pressure releases. Open the lid, separate the meat and cooked water separately. Measure the mutton cooked water + water should totally be 7 cups.

Heat 6 tbsp of oil + 1 tbsp of ghee in a biryani pot/vessel.

Add the ground onion & green chillies paste to the oil, mix really well.

Sauté really well until the onion paste colour changes to light brown colour.

Add the washed mint leaves and sauté well until it wilts down.

Now add the chopped tomatoes, slit green chillies and sauté really well until it turns mushy.

At this stage add 2 tsp of Biryani Masala Powder.

Then add 1 tsp of Red Chilli Powder and mix really well for about a minute.

Now add the yogurt/thayir/curd and mix really well until thoroughly combined. The oil will start to separate out.

Add the cooked meat and saute really well for about 2-3 minutes.

Add the measured meat cooked water + water about 7 cups to the biryani pot.

Add required salt to the biryani pot.

Let the water come to rolling boil, at this stage add the washed seeraga samba rice to the biryani pot.

Let the water come to rolling boil then cover with lid and cook on medium flame for 6-8 minutes.

When the water is almost absorbed, lets proceed with dum process to cook the biryani.

Heat an old tawa, keep the biryani pot on top, close with a lid, then keep pot of water or anything heavy so that the steam does not escape.

Let it be on dum process for about 20-25 minutes, until completely done.

Open the lid and check, delicious and tempting Thalapakatti Mutton Biryani is ready to be enjoyed.

Serve this delicious Seeraga Samba Rice Mutton Biryani with Raita, Chicken Gravy or Mutton Gravy and enjoy.

Thank you all for visiting my space, please come back again for more and more delicious and tempting Biryani Recipes from my kitchen.


Adjust the amount of spice level according to your family needs.

I have used 1/2 kg of mutton, you can use  equal amount of rice and mutton like 1 kg rice and 1 kg mutton.

You can squeeze 1/2 lemon, mix and serve.

This thalapakatti biryani masala can be made and stored in small glass jars and used when making biryani.

If you find this post really interesting, it will really be nice if you can share it with your facebook friends or twitter friends or pin it today. I will be very happy if you like, share and subscribe to Priya’s Virundhu youtube channel at All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…









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Priya Anandakumar