Dindigul Thalappakatti Biryani

Method

1. 1

   Marinate meat: Mix 750g mutton or chicken with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate overnight in the fridge.

2. 2

   Prepare seeraga samba rice: Wash 2.5 cups seeraga samba rice (small fragrant rice). Soak 20 minutes. Drain.

3. 3

   Fry birista (crispy onions): Slice 3 large onions thinly. Deep fry in batches on medium heat 15-18 minutes until very dark brown and crispy. Drain on paper.

4. 4

   Parboil rice: Boil rice in a large pot of salted water with whole spices for 5 minutes. Drain at 60% cooked.

5. 5

   Cook meat layer: In a heavy pot heat 3 tbsp oil. Add the marinated meat with all yogurt. Cook on high heat 8-10 minutes stirring until meat is sealed.

6. 6

   Layer biryani: Spread the partially cooked meat as the base layer in the pot. Add half the parboiled rice over it. Sprinkle half the birista.

7. 7

   Add second rice layer: Add remaining rice on top. Sprinkle remaining birista, 3 tbsp ghee and a few drops of rose water.

8. 8

   Seal and cook: Cover the pot tightly with a lid sealed with dough. Cook on high heat 5 minutes, then on very low heat for 35 minutes.

9. 9

   Rest: Turn off heat. Do not open for 10 minutes.

10. 10

    Open and serve: Open the seal at the table. Gently mix from the bottom. Serve with raita and brinjal salad.