I was very eager to try making Mutton Biriyani in Thalapakatti restaurant-style for a long time. Aren’t you? It would be best if you had seeraga samba rice which is a unique ingredient to make this recipe. I tell you how to prepare masala paste and masala powder for this. Let’s get started to prepare my version of it!

Preparation Time: 15 mins
Cook Time: 45 mins	Recipe Servings: 4
Total Time: 60 mins

Ingredients for Mutton Pre-preparation:

1. 500g Mutton
2. Salt as needed
3. Required water

Ingredients for Masala Powder:

1. 4 Cinnamon
2. 6 Cardamom
3. 2 Star Anise
4. 1 small piece Nutmeg
5. 8 Cloves
6. 1 Mace/Javithri
7. 2 Bay leaf
8. 2 tsp Coriander Seeds
9. 1/2 tsp Black Pepper
10. 1 tsp Fennel Seeds
11. 1 tsp Cumin Seeds
12. 1 tbsp Black Stone Flower/Kalpasi
13. 10 Cashews

Ingredients for Masala Paste:

1. 3 Green Chilly
2. 15-20 nos Shallots
3. 50g Ginger
4. 50g Garlic

Ingredients for Dindigul Thalappakatti restaurant -style Mutton Biriyani: 

1. 2 tbsp Oil
2. 4 tbsp Ghee
3. Grinded Masala Paste
4. Grinded Masala Powder
5. Cooked Mutton Pieces
6. Turmeric Powder – 1/2 tsp
7. 1 tsp Chilly Powder
8. 3 tbsp Curd
9. 1 Lemon [Juice extract]
10. Coriander leaves
11. Mint leaves
12. 1 cup Mutton Stock
13. 2.5 cups Water
14. Salt as needed
15. 2 cups Seeraga Samba Rice [soaked for 30 minutes]

Step 1 – Mutton Pre-Preparation:

Take 500g of medium-sized mutton pieces in a cooker vessel. Add salt as per your preference and required water into it. Cook for 7-8 whistles. Keep the well-cooked mutton aside. Keep the mutton stock as well for later use.

Step 2 – Making Masala Powder:

Take a mixie jar, add four cinnamon, six cardamon, 2 star anise, one small piece of nutmeg, and eight cloves.

Put one mace, two bay leaf, 2 tsp of coriander seeds, 1/2 tsp of black pepper, and 1 tsp of fennel seeds.

Finally, add 1 tsp of cumin seeds, 1 tbsp of black stone flower, ten cashews, and grind into a fine powder.

Step 3 – Making Masala Paste:

Retake a mixie jar and add three green chilly. You can add more according to your spicy taste preference. Add 15 to 20 numbers of shallots, 50g of ginger, 50g of garlic, and grind into a fine paste.

Step 4 – Making Dindigul Thalappakatti restaurant -style Mutton Biriyani:

Pour 2 tbsp of oil along with 2 tbsp of ghee in a vessel. Keep the flame with medium heat. Add the grinded masala paste, and saute well for 10-12 minutes till the raw smell disappears. Then add the earlier prepared masala powder and mix it well.

Put all the cooked mutton pieces into it and mix it. Add 1/2 tsp of turmeric powder, 1 tsp of chilly powder, 3 tbsp of curd, and mix well. Pour the juice extract of 1 lemon.

Add a handful of coriander leaves and mint leaves. Mix it and pour 1 cup of mutton stock. Cover with lid and cook for 5 minutes with low flame. Add 2.5 cups of water, and put salt as per your preference. Let it boil with medium-high heat.

It’s time to put the soaked seeraga samba rice of 2 cups equivalent. Preferably soak the rice for 30 minutes. Stir it occasionally. Reduce the flame to low at this stage. Spread 2 tbsp of ghee over and add a handful of coriander and mint leaves. Cover it with a lid.

Take a tawa and preheat it for 5 minutes. Place the biriyani vessel on preheated tawa and put some weight on it using water in another dish. Cook it for 20 minutes with low heat. Now it’s ready for serving!

Enjoy the Dindigul Thalappakatti restaurant-style Mutton Biriyani with Raitha and Boiled egg. Follow me here and subscribe to my Youtube Channel to get weekly recipes.

Disclaimer: This recipe is just a tried version of mine, and only I’m sharing my experience in making it.