Thalappakatti Mutton Biriyani Recipe

Initial Preparation:

1. Dry roast the ingredients mentioned in 'For Masala Powder', for about 2-3 minutes on medium heat, then grind to a fine powder and set aside.
2. Coarsely grind the ingredients mentioned in 'For Masala paste' and set aside.
3. Clean and wash the mutton pieces. Drain the water and set aside.
4. Wash the rice thoroughly for 3-4 times, then soak for 30 minutes. Drain and set aside.

Cooking Mutton:

1. Heat 3 tablespoons of ghee and 2 tablespoons of vegetable oil in a pressure cooker.
2. Add in the mutton pieces and saute until slightly brown on high heat.
3. Lower the heat, add in the masala paste, salt, enough water and mix well. Let it boil for 2-3 minutes.
4. Then add in the prepared masala powder, red chilli powder and mix well.
5. Pressure cook for about 4-5 whistles on medium heat.
6. Remove from heat, allow the pressure to be settled down.
7. Then transfer the cooked mutton pieces to a bowl and reserve the stock.

Biriyani Making:

1. Note: We need 8 cups of water to cook the rice. For 1 cup rice, we need 2 cups of water. So measure the reserved stock and make it to 8 cups by adding water. I had 3 cups of stock, and I added 5 cups of water.
2. Now take 8 cups of 'water + stock' mixture in a large biryani pot.
3. Add ½ cup of chopped mint leaves and ½ cup of chopped coriander leaves, enough salt and mix well. Make sure that the 'water + stock' mixture is little saltier than normal.
4. Once it starts to boil, add in the cooked mutton pieces and soaked rice, mix well.
5. Cover and cook for 5 minutes on medium heat.
6. Then open the pan, mix the rice from the bottom.
7. Cover it again and cook for 10 minutes on very low heat.
8. Open the pan, add 2 tablespoons of ghee. Gently mix the rice from the bottom of the pan, without breaking the rice.
9. Cover and remove the pan from heat, keep it covered for 25 minutes, don't open the pan in between.
10. After 25 minutes, open the pan and serve hot.