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Dindigul Thalappakatti Veg Biryani

This time when I went to India My mum had one cook and I asked him what
his specialty was and he was said Dindigul Thalapakattu biryani. Normally it is done with Chicken. Knowing we don’t make non veg at home he was suggesting to make it with Mushroom. I have noted down the recipe. I have followed his recipe.. It came out extremely well

Dindigul Thalappakatti Veg Biryani Ingredients

  1. Basmati Rice / Jeera Chamba Rice- 2 cup
    Oil – 3 tblspn
    Onion – 1 large sliced thinly
    Tomatoes – 1
    Green Chilli – 3 slit
    Ginger Paste – 1 teaspoon
    Garlic paste – 2 teaspoon
    Chilli Powder – 2 teaspoon
    Turmeric Powder – 1/4 teaspon
    Coriander Leaves – 1/2 cup chopped
    Mint Leaves – 1/2 cup chopped
    Mushroom – 250g
    Curd – 1/2 cup
    Biryani Leaf / Bay Leaf – 1 no
    Coriander powder – 1/2 teaspoon
    Water – 3 cup
    Salt to taste

 

Dindigul Thalappakatti Veg Briyani Masala powder

 

Fennel Seeds / Sombu / Saunf – 1 tablespoon

Cinnamon Stick / Pattai – 2 inch

Cardamom Pods / Yelakai – 2

Star Anise – 1

Cloves / Krambu – 4

Kalpasi/Black stone flower  – 1

 

Dindigul Thalappakatti Veg Biryani


Dindigul Thalappakatti Veg Biryani Method:



Grind the ingredients under Briyani masala into fine powder. Keep it aside

Grind the onion and tomatoes.Heat the oil. Add Bay leaf and fry 10 sec. Add ginger, garlic paste. Fry for 30 sec. Add onion. Fry till transparent. 

Add grinded paste and fry for 3 mins. Add Slit green chillies, Turmeric powder, red chilli powder, coriander powder, briyani masala powder fry till nice aroma released. 

Add Mint leaves and Add mushroom and beans fry for 2 mins. 

Add Salt, curd and water (I have used 3 cups). Add washed rice and fry for 1 min. Check for salt and spiciness Let it cook (I have used rice cooker. If you are using pressure cooker cook it till 1 whistle and reduce the flame. Cook it for another 12-15 mins)

Add chopped coriander leaves and mix well.

Serve hot..

Dindigul Veg Biryani
 
 
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