Mutton Dindigul Biryani recipe

Recipe Categories: Non Vegetarian Rice recipes
Preparation Time : 45 mins Cooking Time : 45 mins Serves : 4

Mutton Biryani made in a south Indian method. Dindigul biryani is popularly known as Thalappakatti Biryani, an aromatic special south Indian Biryani made with aromatic spices and jeera samba rice in preparation, which makes a flavorful and delicious rice dish. An easy to make recipe compared to other south Indian Biryani which is made without adding coconut,  A traditional and unique way of making Biryani. A lip-smacking rice dish to all Non-veg lovers. Just give a try and enjoy it for any occasion.


Mutton – 1 kg

Jeera rice – 3 cups


Bay leaves – 2 no’s

Onion – 2 no’s chopped

Green chilies – 10 or 12 no’s slit (adjust to your taste)

Pudina (mint) – 1 bunch chopped

Coriander – 1 bunch chopped

Ginger – 2 inches peeled and chopped roughly

Garlic – 2 medium peeled

Coriander – 1 1/2 tbs

Chilly powder – 2 tsp

Yogurt/curds – 1 cup

Salt to taste

Oil – 5 tbs

Ghee 1 tbs

Lemon juice – 2 tsp

To Make Biryani Masala Powder –


Fennel seeds – 2 tsp

Cumin – 1 tsp

Black stone flower – 5 no’s

Star anise – 2 no’s

Mace – 1 flower

Coriander – 2 tsp

Pepper – 1/2 tsp

Cinnamon – 3 – 4 small pieces

Clove – 8 no’s

Cardamom – 4 no’s


Rinse and clean mutton, drain the water in a colander, and keep ready.  Add it to a pressure cooker pan, add salt to taste about 1 tbs, cook until the water in the mutton evaporated completely, it takes 5 to 10 mins, now add 2 measure of water (2 cups of water )  cover the lid of the pressure cooker and cook for 5 whistles.


Ensure the mutton is cooked if not continue to cook until done and keep ready.


Meanwhile, add all the ingredients to make biryani masala as shown above in a mixer jar, make a powder, and keep ready.

Make a paste of Ginger garlic and keep ready.

Heat a heavy-bottomed vessel with oil, when it is hot add bay leaves, saute until aromatic, then add onion, green chilies, saute until onion turns translucent, then add ginger garlic paste, saute until the raw smell evaporated, then add cleaned, rinsed, drained and chopped pudina (mint) and coriander. Saute.


Fry for 2 mins.


Add coriander powder, chilly powder, and freshly pounded biryani masala powder, saute for few secs.


Add yogurt/curds, stir for few mins


Now add cooked mutton, toss it well for 3 to 5 mins,


Add mutton stock and water 4 cups ( total 6 cups of water to cook 3 cups of Jeera rice) bring it to boil, squeeze the lemon juice into the boiling mixture. stir

Rinse rice, drain the water completely in it with a colander.


Add rice, stir for once, Heat a flat cast iron Tawa / a flat pan in a high flame, when it is hot make a low flame, place the biryani vessel on it, cook on a low flame for 15 to 20 mins,


Saute gently Once or twice before it is done.

Once done turn off the flame, finally, add 1 tbsp of ghee, fluff the rice gently, rest it for 5 or 10 mins covered before you serve.


Serve Mutton Dindigul Biryani with nonvegetarian curry, boiled egg…


Enjoy with onion raita, cucumber, onion, and lemon wedges.

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