halapakkatti Mutton Biryani,Seeraga samba mutton biryani, Mutton Kola Urundai Kozhambu

halapakkatti Mutton Biryani is a popular South Indian dish, particularly from the state of Tamil Nadu. The dish is named after the Thalapakatti Biriyani restaurant chain that first popularized this style of biryani.

To make Thalapakkatti Mutton Biryani, you will need:

Ingredients:

1 kg mutton, cleaned and cut into pieces

3 cups basmati rice

1/2 cup curd/yogurt

4 medium-sized onions, thinly sliced

2 tomatoes, finely chopped

2 green chillies, slit

3 tbsp ginger-garlic paste

2 tsp red chilli powder

1 tsp turmeric powder

1 tsp garam masala powder

2 tsp coriander powder

1 tsp cumin powder

1/4 cup chopped mint leaves

1/4 cup chopped coriander leaves

1/4 cup lemon juice

Salt, to taste

Oil, as required

Ghee, as required

Whole spices:

2 bay leaves

2 cinnamon sticks

4 green cardamom pods

4 cloves

1 black cardamom pod

1 star anise

1 mace

Instructions:

Soak the basmati rice in water for 30 minutes. Drain and keep aside.

Heat oil in a pressure cooker and fry the onions till they turn golden brown. Remove half of the fried onions and keep them aside for garnishing.

Add the ginger-garlic paste and sauté for a minute.

Add the tomatoes, green chillies, and all the powdered spices. Sauté for 2-3 minutes.

Add the mutton pieces, yogurt, and salt. Mix well and cook for 10 minutes on medium flame.

Add 3 cups of water, chopped mint and coriander leaves, and lemon juice. Mix well and close the pressure cooker lid. Cook for 4-5 whistles or until the mutton is cooked tenderly. Turn off the heat and let the pressure release naturally.

Meanwhile, heat ghee in a separate pan and fry the whole spices till they release their aroma.

Add the soaked and drained rice to the pan along with 4 1/2 cups of water and salt. Mix well and cook on medium flame until the water is absorbed and the rice is half cooked.

Take a large pot and spread half of the cooked rice on the bottom. Spread the cooked mutton on top of the rice layer. Top it off with the remaining rice.

Sprinkle the reserved fried onions and the fried whole spices over the rice layer. Drizzle some ghee over the top.

Cover the pot with a lid and cook on low flame for 15-20 minutes.

Serve hot with raita and pickle.

Enjoy your delicious Thalapakkatti Mutton Biryani!

Seeraga samba mutton biryani is a popular South Indian dish that is made with seeraga samba rice, a small-grain rice variety known for its distinctive flavor and aroma. The biryani is typically cooked with mutton (goat meat) that has been marinated with spices and yogurt, and then layered with rice that has been cooked with aromatic spices like bay leaves, cardamom, and cinnamon.

To make seeraga samba mutton biryani, you will need the following ingredients:

1 kg mutton, cut into pieces

4 cups seeraga samba rice

4 cups water

2 cups yogurt

2 onions, sliced

4 tomatoes, chopped

2 green chilies, slit

2 tbsp ginger-garlic paste

1 tsp turmeric powder

1 tsp red chili powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder

Salt to taste

Oil for cooking

Few strands of saffron soaked in warm milk

Chopped coriander leaves and mint leaves for garnishing

Here's how to make it:

Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Keep it aside for 2-3 hours.

Rinse the seeraga samba rice well and soak it in water for 30 minutes.

Heat oil in a large pot and fry the sliced onions until they turn golden brown.

Add the chopped tomatoes and green chilies and sauté until the tomatoes are soft and mushy.

Add the marinated mutton and cook on medium heat for 10-15 minutes until the mutton is cooked through.

In a separate pot, bring 4 cups of water to a boil and add the soaked seeraga samba rice along with some salt, bay leaves, cardamom, and cinnamon. Cook the rice until it is 70-80% done.

Layer the cooked mutton and rice in a large pot, starting with a layer of rice at the bottom, followed by a layer of mutton, and then another layer of rice. Repeat this process until all the rice and mutton is used up.

Sprinkle saffron milk and fried onions on top of the rice.

Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fluffy.

Garnish with chopped coriander leaves and mint leaves before serving hot.

Enjoy your delicious seeraga samba mutton biryani!

Mutton Kola Urundai Kozhambu is a traditional South Indian dish that is made with minced mutton dumplings cooked in a spicy curry. Here is a recipe to make this dish:

Ingredients:

500 grams of minced mutton

1 onion, finely chopped

2 tomatoes, finely chopped

2 green chillies, chopped

2 tbsp ginger garlic paste

1/2 tsp turmeric powder

1 tbsp red chilli powder

1 tbsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

1 tsp garam masala powder

1/2 cup of grated coconut

1/2 cup of roasted gram dal (pottukadalai)

1/4 cup of chopped coriander leaves

Salt to taste

Oil for frying

Water as required

For the dumplings:

500 grams of minced mutton

1 onion, finely chopped

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tsp cumin powder

1 tsp fennel powder

Salt to taste

Instructions:

In a mixing bowl, add minced mutton, onion, turmeric powder, red chilli powder, cumin powder, fennel powder, and salt. Mix well and make small dumplings.

Heat oil in a frying pan, add the dumplings and fry until golden brown. Keep it aside.

In the same pan, add onion, tomatoes, green chillies, ginger garlic paste, and saute until the onions turn translucent.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, fennel powder, garam masala powder, and salt. Mix well and saute for a minute.

Add grated coconut and roasted gram dal, saute for a minute.

Add water as required and bring it to a boil.

Add the fried dumplings and cook for 15 minutes or until the gravy thickens.

Add chopped coriander leaves and turn off the heat.

Serve hot with rice or roti.

Enjoy your delicious Mutton Kola Urundai Kozhambu!