Learn how to make Dindugal Thalappakkati Biriyani recipe with detailed step by step pictures. Thalappakkatti Vegetable Biriyani recipe, Dindugal Thalappakatti Style Veg Biryani recipe - restaurant style thalapakati veg biriyani recipe!
Phew! Friday finally. And I have a very special recipe to share today. One from South of South India, especially from Dindugal – Thalappakkati Biryani. I realized it has been quite some time I shared any of my Sunday Biriyani recipes and to get back, this seemed like a great choice - this is a grandeur recipe, rich with spices and flavors.
The history of Thalappakatti and this Biryani is quite unique –prepared and served for the first time in a small sized 4 seater restaurant in 1950s, this biryani recipe is now quite sought after and one of the most popular recipes. Thalapapkatti became a popular brand and in fact, a number of restaurants started mushrooming around the major cities of TamilNadu (a state in India) mimicking the original. The original creators of the recipe and the first ever Thalappakatti restaurant had to have the brand re-established to stay apart from the number of duplicates. Also, the original recipe is a family secret apparently. Then, how do I have this recipe you ask?! After having my first taste of authentic Thalappakkati biryani, I searched all over the internet to find the one that closely matched with the original. The best matched recipe was from Kannamacooks, where the author claims to have the recipe from a paper clipping, as shared by a chef who worked in the restaurant years ago.
So, what sets this Biryani apart from the number of other recipes?! The first thing is the rice used to make this. The variety of rice called Seeraga Samba (or jeeraga Samba) is the pride of Tamilnadu – grown only in specific parts of our state. The rice grains are quite short but have a distinct aroma. When cooked, the grains of rice resemble little pearls and have the tendency to absorb most of the spices/flavor from the Biriyani. One of the reasons, why this biryani turns out super tasty. In my opinion, Basmati rice does not even come closer to the Seeraga Samba.
Thalappakatti Biriyani Masala is quite unique too. Not a lot of spices but the ones used are quite flavorful. Mace, Nutmeg, Cinnamon, Cloves, Cardamom, Ginger and Green Chillies – that is all.
Another distinction to this Biriyani recipe is the use of Shallots. Not onions but shallots or small onions. And no shortcuts using store bought ginger garlic paste. A lot of garlic has to be peeled, be prepared for that 🙂
Authentically, this Biryani is prepared with meat. Specifically with the tender meat of goats (that have been fed only on green grass) and that makes this biriyani quite tasty or so I have read. I had to adapt the original recipe and modify it to a veggie version. And I must say that I have fallen in love with this recipe, at the very first attempt. This recipe is a keeper for sure.
How to make Thalappakatti Biriyani | Dindugal Thalappakkai Biryani Recipe
Thalappakkati Biriyani | Dindugal Thalappakatti Style Vegetable Biryani
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Biriyani Masala
- 4 Cloves
- 3 Green Cardamoms
- 3 Cinnamon Sticks one inch long
- ¼ Nutmeg
- 2 Mace
- 8-10 Green Chillies
- 2 ” Fresh Ginger Piece
For Biriyani
- 18-20 Shallots
- 15-20 Garlic Pods
- 3 cups Seeraga Samba Rice
- 3 tablespoon Oil
- 2 tablespoon Ghee
- 2 cups Mixed Vegetables carrots, french beans, potatoes, green peas and cauliflower
- ½ teaspoon Red Chilli Powder optional
- ½ cup Thick Curd/Yogurt
- 2 tablespoon Lemon Juice
- ¼ cup Coriander Leaves packed
- ⅓ cup Mint Leaves packed
- 4 cups Water
- Salt as required
Instructions
- In a mixer jar blend cloves, cinnamon, cardamom, nutmeg and mace into a smooth powder. Add green chillies and chopped up ginger pieces with little water and make it into a smooth paste. Set aside.
- Blend garlic into a smooth paste and add peeled shallots and grind into a smooth paste. Set aside.
- In a thick bottomed pan (preferably deep), heat oil and ghee. Add the shallot-garlic paste and also add the ground Biryani Masala. Keep stirring continuously. Initially the paste would completely absorb all the oil but as it keeps cooking, oil would begin to release from the sides. Keep frying it on medium flame for about 7-10 mins.
- Meanwhile, wash and soak the rice in the water. And boil the vegetables in enough water until cooked. As the biriyani masala begins to leave oil from its sides and starts to turn a brown color, add the cooked vegetables and mix well.
- Add the salt and red chilli powder, mix well. Add the thick curd and continue to cook the Biryani masala until it starts to thicken again. Add the water used to soak the rice and let it come to a boil.
- Check for salt and spiciness, adjust accordingly at this stage. Add finely chopped mint and coriander leaves. Squeeze the juice from one small lemon or add 2 tablespoon of lemon juice. As the water begins to boil, add the soaked rice. Mix well.
- Keep it on high flame for 5-6 mins and then close the pan with a heavy lid. Reduce the flame to low and let the Biryani cook for 12-15mins. On opening the lid, the rice should look cooked and there should be no water. Place the lid back on and let the Biriyani rest for atleast another 15mins. Gently mix it all over.
- Serve hot with a raita of your choice. I served it with onion raita.
Notes
- If Seeraga Samba rice is not available, basmati rice can be used – but the taste definitely is not the same.
- I used 8 green chillies and it was just enough spiciness for the amount of Biryani made. Adjust the quantity as per preference.
- Red Chilli powder is optional and can be skipped.
- Nutmeg and mace are quite important and are irreplaceable in this recipe. Don’t use more than ¼th of a nutmeg as it can quite over powering.Fo
- r the Seeraga Samba rice that I used, 4 cups of water seemed just perfect for 3 cups of rice. Adjust it depending on the quality of the rice. Older the rice, more water would be required.
- Choice of vegetables is as per personal preference.
- Instead of vegetables, mushrooms can be added.
- Don’t soak the rice for more than 20mins. Plan the soaking time depending on how long you have before you have to add the rice.
- This biryani recipe should be paler in color and hence no turmeric is added.
The rest time for cooked rice is highly recommended as it helps fluff up the rice properly.
Thalappakkati Vegetable Biriyani Recipe with Step by Step Pictures
1. In a mixer jar blend cloves, cinnamon, cardamom, nutmeg and mace into a smooth powder. Add green chillies and chopped up ginger pieces with little water and make it into a smooth paste. Set aside.
2. Blend garlic into a smooth paste and add peeled shallots and grind into a smooth paste. Set aside.
3. In a thick bottomed pan (preferably deep), heat oil and ghee. Add the shallot-garlic paste and also add the ground Biryani Masala. Keep stirring continuously. Initially the paste would completely absorb all the oil but as it keeps cooking, oil would begin to release from the sides. Keep frying it on medium flame for about 7-10 mins.
4. Meanwhile, wash and soak the rice in the water. And boil the vegetables in enough water until cooked. As the biriyani masala begins to leave oil from its sides and starts to turn a brown color, add the cooked vegetables and mix well.
5. Add the salt and red chilli powder, mix well. Add the thick curd and continue to cook the Biryani masala until it starts to thicken again. Add the water used to soak the rice and let it come to a boil.
6. Check for salt and spiciness, adjust accordingly at this stage. Add finely chopped mint and coriander leaves. Squeeze the juice from one small lemon or add 2 tablespoon of lemon juice. As the water begins to boil, add the soaked rice. Mix well.
7. Keep it on high flame for 5-6 mins and then close the pan with a heavy lid. Reduce the flame to low and let the Biryani cook for 12-15mins. On opening the lid, the rice should look cooked and there should be no water. Place the lid back on and let the Biriyani rest for atleast another 15mins. Gently mix it all over.
8. Serve Thalappakkati Biriyani hot with a raita of your choice. I served it with onion raita.
Recipe Notes
- If Seeraga Samba rice is not available, basmati rice can be used – but the taste definitely is not the same.
- I used 8 green chillies and it was just enough spiciness for the amount of Biryani made. Adjust the quantity as per preference.
- Red Chilli powder is optional and can be skipped.
- Nutmeg and mace are quite important and are irreplaceable in this recipe. Don’t use more than ¼th of a nutmeg as it can quite over powering.
- For the Seeraga Samba rice that I used, 4 cups of water seemed just perfect for 3 cups of rice. Adjust it depending on the quality of the rice. Older the rice, more water would be required.
- Choice of vegetables is as per personal preference.
- Instead of vegetables, mushrooms can be added.
- Don’t soak the rice for more than 20mins. Plan the soaking time depending on how long you have before you have to add the rice.
- This biryani recipe should be paler in color and hence no turmeric is added.
- The rest time for cooked rice is highly recommended as it helps fluff up the rice properly.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Love Served Daily
Delicious biryani
CHCooks
Thanks Ritu 🙂
srividhya
Superb.. U have nailed it. The word dindugal took me back to periyakulam. Its an hour and a half from pkm. I totally agree with Seeraga samba and it can't be compared with basmati at all.. I use it for my chetinad biryani and dum biryani(dum biryani yet to post) Mace n nutmeg simply amazing...love that plate.
CHCooks
Thanks much Sri 🙂 I am yet to taste or try Chettinad Biryani.. you have a recipe posted? Will check it out 🙂
srividhya
Yeah GB. I have posted it.
CHCooks
Sure will check out Sri 🙂
srividhya
Hey received your comment in my blog. Yet to approve. What was error you were receiving initially?
CHCooks
Ah ok 🙂 DNS server issue but that could be my network prob too.
srividhya
Oh ok.. Thanks 🙂
CHCooks
🙂
DD
Thanks for the receipe. It came out really well.
Ramya
Great to know 🙂
lynne hoareau
This is perfect 🙂 I am so pleased you have posted this, I was just thinking the other day, how I would love to make a vegetable biryani ! Have a lovely weekend 🙂
CHCooks
Awww that is awesome 🙂 Cant wait for you to try this out 🙂 Have a lovely weekend too Lynne!
bhumi
a must try for me...looks amazing..
CHCooks
Thanks Bhumi 🙂
MyCulinarySaga
Very well explained 🙂 looks yum
CHCooks
Thanks much Trupti ?
Gloria
Biryani looks yummy and delicious. Just last month ago, I was reading late Thangam E Philip's recipe on Dindigul biryani; my mum-in-law's aunt is from that beautiful place.
CHCooks
Thanks much Gloria 🙂 I have been there a couple of times - love the place 🙂
White House Red Door
Beautiful pictures... my mouth is watering! The history behind the dish is so interesting, and I'm on the hunt for Seeraga Samba rice now. 🙂
CHCooks
Aww thanks much 🙂 I hope you can find this rice and get to make this sometime 🙂
kavitaparvathi
Yum yum yum...shall try soon. Its so tempting i wanna eat now 🙂
CHCooks
Sure dear 🙂 Wish I could serve some to you!
[email protected]
There is nothing like getting your hands on a well-known secret recipe! I know it's fabulous just from seeing the loads of garlic and shallots that are incorporated. 😉 Sounds amazing!
CHCooks
Thanks much Josette 🙂 This recipe was a great find indeed! A warm welcome to my little space 🙂
Jhuls
I love that you made your own paste. I love the veggie version, too. Looks so good! 🙂
CHCooks
Thanks Jhuls 🙂
Traditionally Modern Food
Can someone say no for this yum
CHCooks
Haha thanks dear 🙂
Bharani
Lovely... My husband is been asking me to make this biryani... Now will definitely make it...thanks for sharing..
CHCooks
Hope you guys will love it as much we did 🙂
apsara
I have heard of Thalapakatti biryani and have always wanted to find out what it was. You have explained it so beautifully in your write up and the step-wise pictures make this recipe so thorough and one to be treasured! Kudos!
CHCooks
Thanks so much Apsara 🙂 Welcome to my little space 🙂
petra08
I have never made my own byriani and this looks so good 🙂 Thank you for sharing!
CHCooks
Hope you will love it Petra 🙂
petra08
I am sure I will, curries is quite a new thing for me, lots to discover! 🙂
CHCooks
🙂 🙂
Lynz Real Cooking
I love the spices in this for sure! yumm
CHCooks
Thank you Lynn 🙂
Lynz Real Cooking
yumm
Indu
Lovely recipe. Loved reading the history behind it. Isn't it wonderful to get these treasured recipes? great job 🙂
CHCooks
It is wonderful indeed Indu 🙂 Thanks much!
srividhya
I am gonna try this weekend with mushrooms. Checking the ingredients before grocery shopping. I was planning to do this later but for next month BM, this is the best bet. So going ahead.. 🙂
CHCooks
Oh wow! 🙂 Waiting to hear from you on how this turned out..
Lina
Omg! My favourite biryani ever...I'm from Madurai so we have this biryani a lot when we visit!
CHCooks
Awww nice to know 🙂
Lina
Great recipe
CHCooks
Thank you dear! 🙂
VARSHA's KITCHEN
Thanks for sharing...i m new on ur blog
chcooks
Welcome here 🙂
Nisha
Hi just came across your website...while searching for masala vadai recipe....ur recipes are really different...also want to know the rice u r talking abt ..is it also called jeera kolam?
Ramya
Hi Nisha, thank you so much! Coming to your query - I have not heard of Jeera Kolam rice before, so I am exactly not sure 🙁 Jeera Samba or Seeraga Samba is what the rice is called, used traditionally in Biriyani recipes in Tamilnadu.