Dindugal Thalappakatti Mutton Briyani


Briyani is the one of the famous and important food in the non-veg meals. When it comes to any occasions or festival, everyone looks for a briyani. I love Mutton briyani very much when compared to chicken briyani. I have tasted this on the way to my hometown in Dindugal, its taste keep drolling in my mouth. Based on that I have been planning to prepare this briyani, finally here comes Diwali and this was our main dish for lunch. First time I have tried out and the result was delicious, attractive and aroma no words for it. Let us move on to the recipe…

Dindugal Thalapakatti Briyani

Dindugal Thalapakatti Briyani


  • Jeeragasamba / Longgrained(Basmathi) rice – 3 cups
  • Onions – 4 nos(medium sized)
  • Coriander and mint leaves – a cup
  • Cinnamon – 2 barks
  • Cardamom – 2 nos
  • Cloves – 4 nos
  • Ginger – 2 inch stick
  • Garlic – 10 cloves
  • Green chillies – 2 nos
  • Coriander powder – 4 tsp
  • Chilli powder – 1 ½ tsp
  • Bay leaf – 2 nos
  • Mutton – ½ kg(medium sized pieces)
  • Ghee – 2 tbsp
  • Oil – 1 tbsp
  • Curd – ½ cup
  • Salt to taste


  • Roughly chop ¾ portion onions and finely chop the other onions, coriander and mint leaves.
  • Wash and clean the mutton pieces.
  • Take cloves,cardamom, cinnamon, ginger, garlic and green chillies. Grind them to fine paste by sprinkling water.
  • Then add the roughly chopped onions and grind them to a paste.
  • Heat  ghee in a pressure cooker. Put the bay leaf and a cardamom, wait till they crackle.
  • Add the chopped coriander and mint leaves. Saute them till they turn dark green in colour.
  • Add the finely chopped onions and fry till they turn transparent.
  • Add the mutton pieces along with the salt, a tsp of coriander powder and chilli powder. Fry them till the mutton changes its colour.
  • Pour in the ground masala and fry them till the raw smell goes off.
  • Pour in the curd/yogurt and sauté them till the oil separates.
  • Pour in a cup of water and bring it to boil.
  • Cover with the lid and wait for 3 whistles.
  • Wash and clean the rice.
  • Open the cooker, add the rice and stir them gently. Again pour in 3 cups of water and a tsp of lemon juice. Add salt to taste. Bring them to boil.
  • Cover with the lid and wait for 2 whistles.

Serve hot with onion raita and any gravy. I have accompained this with mutton chukka and onion-tomato raita.

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