Thalapakatti Style Mutton Biryani Recipe – Recipe for Mutton Biryani made Dindigul Thalapakatti style. Tamilnadu Dindigul style biryani. Recipe with step by step pictures.
One of the most popular recipes in the site is the Chicken Biryani Thalapakatti Style Recipe that I had posted years back. I had got many requests asking to make it with Mutton. This is a recipe that my mom had saved from a magazine cut out years back. Here is the recipe for mutton biryani recipe preparation.
Here is a video of how to make Thalapakatti Style Mutton Biryani Recipe
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The rice for making Thalapakatti Style Mutton Biryani Recipe
Thalapakatti style biryani has a very nice flavor that is so different from all the other biriyani. It is made with seeraga samba rice. Seeraga Samba biriyani has to be the pride of Tamilnadu. Seeraga samba is a very aromatic rice. The grain of the rice is very tiny and it gets its name for its resemblance to Cumin seeds, also called as Seeragam/Jeera in Tamil. It has a very distinct taste, fluffs up well when cooked and south Indian biriyani’s are made with this rice. Samba rice is grown for a longer duration than other types of rice. Seeraga samba rice is the most important ingredient for this biryani. Before starting to cook, wash and soak the rice for at-least half an hour.
Masala Paste for making Thalapakatti Style Mutton Biryani Recipe
Here is what you will need.
Grind all the ingredients listed under masala paste with half a cup of water to a very smooth paste. Set aside.
Cooking the meat / mutton for Thalapakatti Style Mutton Biryani Recipe
Heat oil and ghee in a pressure cooker and add in the Thalappakatti Biriyani Masala paste. Add in the mutton to the pan. For biryani, always use mutton with bone. Bone has a lot of flavour.
Add in two cups of water and add in the salt.
Add in the plain yogurt (curd) and red chilli powder.
Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Ignore the number of whistles in the cooker. Just cook for 20 minutes and remove the cooker from heat and wait for the pressure to settle.
Open the cooker and see if the mutton pieces are cooked well. Cook for 2-3 whistles more if the meat is hard. Set aside.
Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate. Note: My mutton was very hard and I had to cook for an extra 15 minutes. Due to the extra cooking, the mutton stock was a little less. Usually, you will have a little more stock. Do not worry about the amount of stock.
Measurements used – 1 cup rice = 250 ml
We are using 2 cups rice. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the gravy mixture in a pan. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
Wait for it to boil. Add in the lime juice.
Cover the pan with a lid and let it cook for the first three to four minutes on medium flame.
Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
After that time, open the lid and mix well. The rice will be three fourth cooked. Cook for a couple of minutes more.
Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
After the rest, Enjoy Thalappakatti Biriyani!
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Thalapakatti Style Mutton Biryani Recipe
Recipe for Mutton Biryani made Dindigul Thalapakatti style. Tamilnadu Dindigul style biryani. Recipe with step by step pictures.
- Total Time: 50 mins
- Yield: 4 1x
Ingredients
- Measurements used – 1 cup rice = 250 ml
For the Masala
- 5 Green Chillies
- 2 pieces two inch cinnamon sticks
- 3 cardamom
- 3 cloves
- ⅛ th of a nutmeg (Jaadhikai) (Do not use too much)
- 1 small piece Mace (Jaadhi Pathiri)
- 2 inch piece ginger
- 12 cloves Garlic
- 10 shallots (small onions) (100 grams)
Main Ingredients
- 500 ml Seeraga Samba Rice
- 500 grams Mutton with bone
Other Ingredients
- 2 tablespoon Ghee
- 3 tablespoon Sunflower Oil
- ½ teaspoon Red Chilli Powder
- ½ cup curd
- 1 1/2 teaspoon salt
- 1 hand full Mint Leaves (1/3 cup chopped)
- 1 hand full Coriander Leaves ((1/3 cup chopped))
- 1/2 of lime , juiced
Instructions
- Before starting to cook, wash and soak the rice for at-least half an hour.
- Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
- Heat oil and ghee in a pressure cooker and add in the Thalappakatti Biriyani Masala paste. Add in the mutton to the pan.
- Add in two cups of water and add in the salt.
- Add in the plain yogurt (curd) and red chilli powder.
- Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.
- Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
- Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
- We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
- Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
- Wait for it to boil. Add in the lime juice.
- Cover the pan with a lid and let it cook for the first four minutes on medium flame.
- Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
- After that time, open the lid and mix well. The rice will be three fourth cooked. Cook for a couple of minutes more.
- Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
- After the rest, Enjoy Thalappakatti Biriyani!
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main Course
- Cuisine: Tamilnadu
Hai Suguna. I hope this message finds you well. I am an ardent follower of your page since 2016 and I love your recipes. We have recently moved to UK and it is difficult to source mace. However Mace powder is available. How much powder should I use for this recipe. Thank you
Mace is very strong. Couple of pinches will be more than enough. Thanks.
hi, this tecipe is yummy. i tried it a copule of times but the second time i tried soem of the rice was half cooked. any suggestions
Thank you so much! the rice being half cooked might be due to water qty or cooking too fast.
Hi Suguna, I don’t have nutmeg and mace. Can I skip it? If so, should I increase other spices?
just omit it and proceed. Its ok.
Hello,
This looks great, I can wait to try it. after step 7, can I cook rice in the rice cooker? what do you suggest?
Hi Sam, Sure you can use the rice cooker.
4th Step – Add in two cups of water and add in the salt
If i m making 2X or 3X quantity , do I have to change step 4? amount of cups?
Yes. The water amount needs to be increased proportionately. Thank you.
How many cups for 2X & 3X? this is to cook the mutton not the rice. Step 4
1x – 2 cups rice 2 times liquid to the quantity of rice. So we need to add 4 cups liquid (muttton stock plus water).
2x – 4 cups rice 8 cups liquid
3x – 6 cups rice 12 cups liquid
I love this biryani recipe . I had been making it for couple of years. I love all your recipes. Very authentic.
Thank you
Thank you so much.
This is my fav biriyani so far! The easies too! I am single handedly spreading your awesome page! Huge fan !
Thank you!
I tried this recipe for first time. Biriyani turned out to be perfect. Keep going kannammacooks.
Thank you!
Thanks for sharing this recipe
Thank you!
My go-to recipe, thank you for the recipe.
Thank you!
Very excited to try this recipe because I enjoy some of your other recipes. I have just one question. When you say garlic cloves is it the same quantity for hill garlic (the bigger kind) ?
Thank you for taking the time to share your recipes. Appreciate your quality of photography and videography.
Thank you so much. If using hill garlic, 6-7 cloves should do as the size is considerably bigger than regular cloves.
Can i make this in a pressure cooker?
If so how many whistles to go / time to keep the cooker on the flame..
Please refer
https://www.kannammacooks.com/pressure-cooker-chicken-biryani-easy-cooker-biryani-recipe/
Hi, if I use the thalapakatti masala powder, how do I substitute it?
சுகுணா
இன்று பிரியாணி இந்த முறையில் செய்தேன். மிக சிறப்பாக வந்தது. என் பிள்ளைகள் விரும்பி உண்டார்கள்.
அடுத்து சாம்பார் சாதம் வேண்டுமெனெ மகள் விருப்பம்.
நன்றி மற்றும் வாழ்துகள்
பாலமுருகன்
Thank you!
Please confirm how many Grams Ginger and Curd should be added for 1 kg rice preparation
The rice proportion for this recipe is in ml and not grams.
ok fine. then how many Grams Ginger and how many Grams Curd should be added for 1000 Ml rice
Can I marinate the mutton overnight in the masala paste n curd ?
sure.
Been making this recipe for the past year or so frequently, and it comes out great. Thank you Suguna for your clear instructions. Much appreciated.
Thank you so much!
Hi Suguna – can I make this recipe with basmati rice please? I don’t get seeraga samba rice where I live.
sure you can.
Hi
Thank you so much for all your amazing recipes !
Is there a Vegetarian version of this ?
I’d love to try this Biryani ,alas I’m a vegetarian !!
Thank you
Prepared it today mam.. yummy 😋 it turned out .. mutton was little undercooked after 20 min so I let another 10 min.. thanks for the recipe
Thank you!
Hi Suguna,
You have taken the same quantity of rice and mutton. Can I take the double the quantity of rice for the same quantity of mutton? If so, what changes I should make?
Yes you can but the flavour will be less.
Fantastic…..i did the right way and it was so good…Thank you
Thank you!
Hello mam, I have tried this recipe with one cup (250ml ) rice measurement. In that case, should I take 250 gms mutton and also should I reduce the masala paste ingredients to half of that as you mentioned?
Yes. Thats correct. Reduce everything by 1/2.
Super. I tried and it came out well!!
Thank You!
I followed the recipe and it turned out well.
Super easy and recipe was detailed.
Note: I also added some 1tbspn of coriander powder and ½ tbspn of garam masala while grinding masala
Thank you!
Hi mam,
This is the most easiest biryani I have ever made. I have tried many times cooking biryani but this is the first time it came out as a real biryani. It was just yuummm. Thank you so much for this recipe.
Thank you!
Hi! Love your recipes! Planning to try this for Diwali. What size me creuset are you using for this recipe? Thank you!
Thank you so much. The dutch oven is 5 1/2 quart.
Fantastic recipe becoming a cook too. Very easy to follow, biryani turned out to be very very yummy. Thank you so much for making cooking easy.
Thank you.
i am trying mutton biryani for the first time and i know your recipes will get the exact results as expected!!! and the video reference was so helpful as im not sure how long to cook the meat! love this biryani and was a super hit!! thanks a lot mam <3
Thank you so much!
Hi, Biriyani was super dooper just a doubt??? why is the measurement of ingredients different for mutton & chicken??
Mutton has more fat and needs a little extra.
Ma’am,
This is my go to recipe everytime I make biryani. Everybody loves the biryani. I use this for making naatu kozhi biryani. Thanks for sharing 🙂
Thank you. Glad you like the biryani.
U made my cooking so easy ur recipe has not went wrong anytime.. biriyani was a hit and m a pro now coz of ur recipe secret..thanks kannama…
Ur name has some emotional touch and very close to my heart as it’s ma great granny name ❤️
Thanks so much Arthi. Stay safe and happy cooking!
Superb recipe
Now a days this has become a part of Sunday recipe
It’s best for Sunday’s as it is easy to make and more over taste wise it is really as tasty as the orginal resturant one
Thank you so much!
Everyone in the family relished it to the core. Thank you for posting this recipe 👍👍
Thank you
I have nutmeg powder but not a whole or pieces of nutmeg. How much nutmeg powder can I substitute?
about 1/4 teaspoon will do.
thanks for nice recipies but loads and loads of adverts are creating a situationwhere i have to search for your recipe in between ads.yes revenue is important but fel like tooooo much ads
You can download our app.
I love how you bring authentic taste. Thanjs for sharing.
Will this work with chicken?
check this
https://www.kannammacooks.com/tamilnadu-thalappakatti-biriyani/
Thanks
Why is it called Thalappakatti? How is it different than any other briyani, except for the type of rice?
Its a style of biryani popular in Dindigul.
That was so easy and turned out absolutely awesome. Thank you so much.
Glad that you all liked the Mutton Biryani – Dindigul style. One of our favorites too!
Hello,
I tried this today and the verdict is still out. But two questions
Why remove the meat when boiling with pudina and coriander?
Why not pressure cook the rice in the end?
We need to measure the liquid right??? So that is the reason we remove the meat.
You can pressure cook but the texture will slightly differ.
Thanks for the response. I pressure cooked it. The taste was amazing but the rice for a bit over cooked. Will try it again soon. Thanks again for the wonderful recipe.
Thank you. Glad you liked the biryani.
Saw you cooking first time in travelxp channel. I didn’t know even your name. The way you cooked looked delicious so I wanted to try and I searched online and found your website. Tried mutton briyani today and everyone at home liked it. Thank you.
Thank you!
Hi Kannamma
Quick clarification, shall I go with the measurement based on the picture or the ingredients for masala paste
I am using 2 cups of basmati rice
I have given the clear measurements in cups and grams right? So why the doubt??
Hi mam can I use basmathi rice instead of seeraga samba? Will it work with the same recipe.
It will work.
Madam, I am a +50 male and enjoy cooking for my wife and 2 adult daughters. I use your recipe for making the biryani and the dalcha and everytime I make it, my family loves it and I end up being showered with lot of praises for the next 2 to 3 days 🙂
thanks very much for simplifying cooking due to your recipes which have the correct measurement and procedures.
with best wishes to you and your family
Thank you so much for your kind words sir. It really means a lot to me.
I tried this recipe and came out so well. It tasted so nice, whenever I feel like having biriyani I prefer this recipe. Thanks a lot for the recipe.
Thank you so much. Really glad that you liked the recipe for mutton biryani.
Hi, I have tried many of ur receipe and have been loving them. They r simple to make and yum !!!!!
I seee that u cook Biryani in le cruset. Why is that?
U feel cooking in iron is b it better than aluminium:
Its heavy and it cooks evenly ( low chance of scorching at the bottom ) and holds the heat for a long time. I dont like aluminium and avoid cooking in it.
I made this today .. my friends loved it .. thank you:)
Thank you so much. Really glad that you liked the recipe for mutton biryani.
This Biryani is a hit, whenever I make it. Thanks for making it simple.
Thank you so much. Really glad that you liked the recipe for mutton biryani.
omg i made this today awesome awesome awesome……..
Thanks for all your receipes.
Thank you so much. Really glad that you liked the recipe for mutton biryani.
This recipe was very easy to follow and the Biryani was packed with flavour. Everyone at home relished it. Thanks
Thank You!
I tried with mutton. It was awesome. Can we use mushrooms instead of mutton.
Never tried with mushroom.
Hi,
I don’t have mace and nutmeg.. can I replace this spices with something else ? What should I do ?
the spices add a very distinct aroma to this biryani. You can omit it if you dont have but the flavour will differ.
This was my first attempt at making biriyani and it was a hit. Very easy and tasty recipe!!!!
Thank you so much. Really glad that you liked the recipe for mutton biryani.
Hi Suguna, I am.pure vegetarian, however cook non veg for my husband. This is first time I am trying to make mutton biriyani. The end result was awesomeness according to my husband and neighbors, with whom u shared the biriyani. I do not taste either, since the measurements were perfect the dish turned out very well.. thank a ton!!!
Thank you Sunitha.
Ma’am what should i serve this with? Like some raita aur salad. Which authentic south indian accompainment would you suggest?
The very traditional side dish in TN is Dalcha
https://www.kannammacooks.com/dalcha-recipe-mutton-dalcha-recipe/
Mam.. Tried this briyani for my moms birthday.. Vera level…
Thank you!
It made a day…husband made this briyani…it’s owesome…thanks
Thank you
Hi suguna madam I’m living Australia I want to know about briyani 10 to 15 people how much measure ingredients pls. And if i need to add any tomato ?
Thanks.
Panner.
This Monday I will cook biryani for dinner.
500ml rice will suffice 3-4 people if biryani is the only main dish.
No Tomatoes in this recipe.
totally loved your recipe. The pictures were super helpful on the quantity of ingredients required, how the cooked looks like in different stages inspiring confidence on the progress. It turned out really well. Its hard to please my sis who makes awesome biryani herself, she asked what and where to find the recipe. Now, you got me inspired to try more of your recipes :). Btw, I was surprised to see you were also born and brought up from coimbatore.. shout out to a fellow cbe-an :).
Thank you so much. Really glad that you liked the recipe.
Don’t we need to add tomatoes?
No
Hello mam how are you? Today I tried your mutton biryani it comes very well all my family members liked very much especially my mother in law prasied me she is non veg lover I got those good words from her it makes me very happy thanks for your recipes this credit for you only mam☺☺
Thank you Nagalakshmi!
Hi Karnama. The recipie is awesome. Can we substitute with basmati rice instead of seeraga samba rice? It’s not available near me. Will there be difference in flavour or taste?
Sure you can do with basmati and yes the flavour will definitely be different.
Hi Suguna
Since the day I prepared this Biriyani, my family members became a big fan of it, especially this kids and thank you so much for giving such a wonderful recipe. I prepared Mutton chops along with this which also I prepared based on your recipe which was another big hit.
My dad, who is a big critic has become the biggest fan of this recipe and he had requested me to try Hyderabadi biriyani and my husband requested for Mughal biriyani.
It would be great if you can post authentic Hyderabadi biriyani recipe and Mughal biriyani recipe in near future.
Waiting for more new recipes !!!
Thank you so much. Glad your family liked the recipe!
Will post more recipes soon!
I must say that this is the best Biryani I prepared in my life, I followed your instructions from the scratch, my whole family loved it and now they are demanding me to prepare this every Sunday, the recipe is so simple and very flavourful. Thanks a lot for the lip smacking Biryani dear.
Thank you so much! Glad you liked it!
Hi mam!
I am a huge fan of all your recipes. Right now I am rummaging your blog for biriyani recipes and I stumbled on this one!
My question is, will this still taste spectacular if I were to avoid the meat? Or do you think the mutton is intrinsic to the essence of the biriyani?
Thank you
SANGEE
Hi Sangeetha, the biryani gets the flavour from the broth and the fat from the mutton. Its very difficult to bring that rich taste if you avoid meat!
Hi can you pl post a recipe for Hyderabadi style mutton briyani pl..
Hi, thanks again for a great recipe. Can we substitute the shallots we get in US markets for the indian shallots or is there any other onion we can use. Also do we use the same number as the Indian shallots. Thanks again.
Hi Shefali, You can use pearl onions.
Thank you!!
Hello
I tried this Briyani for second time. First I didn’t liked it much because of the less flavour of the Briyani
This time I added one more mace and pinch of nutmeg,2 green and one black cardamom. And I loved it……
It came out very good….. the flavour is awesome
Thanks so much for the recipie
Thank you!
So yum! I tried it with mushroom instead of mutton I loved it. Salt was little too much for me.. But taste was awesome!! Thank you so much
Thanks Sowmya.
Tried it .. Came out very well .Thank you Mam..
Thank you so much!
Can we use Lamb In place of Goat meat We get in U. S. here you know well. If that be is there any changes in Cooking method please tell me Mam
Hi Santhanam, Lamb will work just fine. Cooking for 10-15 minutes in a pressure cooker should be enough.
Hi Akka, I am from udumalpet. I love your blog, especially your writing. Your stories and kongu recipes makes me nostalgic 😊
Thank u for this recipe. I am a vegetarian. Can I replace meat with vegetables and follow the same recipe?
Sure. You may try. But there are a lot of veg biryani recipes on the site that you may try too!
Hi mam, thanks for the recipe..🙂 if I’m keeping in cooker how many whistles mam….
2 whistles and use only 1.5 cups water for every cup of rice.
Hi Mam,
Quick clarification shall I take measurement based on the picture or the ingredients mentioned for masala paste .I am using 2 cups of basmati rice
All the measurements have been clearly given right??? Please use that.
Hi mam..I dont have small onions .can I substitute with big onions ( red ) .if so,the same quantity mentioned can be added ?
Yes you can use red ones. Same qty.