Rich, aromatic, and full of soul, this Dindigul Style Mutton Biryani is a must-try for lovers of authentic South Indian cuisine.
Looking for a biryani recipe that’s bursting with flavor yet easy to follow? This Dindigul Style Mutton Biryani will transport you straight to Tamil Nadu! With its dark brown color, bold spices, and perfectly tender mutton – this will make you fall in love from the first biteKnown for its mild heat and deep aroma, this biryani is a must-try for every biryani lover.
What makes this recipe special is the freshly ground masala and the use of jeera samba rice. These two ingredients give this biryani distinct flavor and texture. Pair it with some cooling raita for a perfect burst of flavor in every bite.
Jump to section: Dindigul
Why You’ll Love This Recipe
Here’s why this Dindigul Thalappakatti Style Mutton Biryani is a must-try for any biryani lover:
- Authentic South Indian Flavor: The freshly ground biryani masala and coconut oil give this dish its signature taste.
- Tender, Juicy Mutton: Pressure-cooked to perfection, the mutton absorbs the spices beautifully.
- Perfect for Special Occasions: With its rich flavor and aroma, this biryani is perfect for celebrations or family lunches.
- Beginner-Friendly: The detailed steps make it easy to recreate this classic dish, even if you’re new to biryani-making.
Ingredients Overview
This recipe brings together a mix of pantry staples and special spices to create a dish that’s rich and satisfying. We make a freshly ground biryani masala with spices such as coriander, cumin, fennel, black pepper and stone flower. This masala is the highlight of this biryani.
Further, we cook mutton pieces until tender with aromatic whole spices like cinnamon, cardamom, and bay leaf. While baby onions (or sambar onions) and garlic form the flavorful base of the gravy.
Coconut oil and ghee add depth and aroma, while jeera samba rice ensures a fluffy, fragrant biryani. Garnished with fresh mint, coriander, and a splash of lemon juice, this dish is as vibrant as it is delicious.
Richa’s Top Tips
- Use Jeera Samba Rice: This short-grain rice is key to achieving the authentic texture of Dindigul biryani. If unavailable, basmati or sona masoori rice are good alternatives.
- Make Fresh Masala: The freshly ground biryani masala is what gives this dish its unique flavor—don’t skip this step!
- Coconut Oil is Essential: For authentic South Indian flavor, use coconut oil for cooking. While substitutions are possible, the taste won’t be quite the same.
Frequently Asked Questions
Dindigul biryani stands out for its mild heat, dark brown color, and the use of freshly ground spices and jeera samba rice, giving it a distinct aroma and texture.
Dindigul biryani pairs wonderfully with cooling sides like onion raita, cucumber salad, or even a tangy pickle.
Yes, absolutely! Swap the mutton with chicken, but adjust the cooking time accordingly as chicken cooks faster than mutton.
The Secret Ingredient
If you’ve never used stone flower, or kalpasi before, you’re in for a treat! It might look like something out of a forest floor, but this dried lichen is a game-changer in South Indian cooking. With its earthy, smoky aroma, it adds a layer of depth and mystery to the biryani that you just can’t replicate with anything else. Sure, it’s subtle—but once you taste the magic it brings, you’ll never skip it again.
Perfect for a cozy Sunday lunch or a festive celebration, this Dindigul biryani is guaranteed to impress your family and friends. Serve it with some raita, dig in, and don’t forget to save some for a post-biryani nap—it’s part of the tradition! 😉
Try it out, and share your version with me on IG @my_foodstory—I’d love to see your biryani adventures!
Dindigul Style Mutton Biryani
Ingredients
For cooking mutton
- 450 grams mutton
- ½ teaspoon turmeric powder
- ¼ teaspoon salt
- 1 bay leaf
- 2 cloves
- 2 elaichi
- 1 inch dalchini
- 1 blade of mace
- 2 cups water
For biryani masala powder
- 2 tablespoons coriander seeds
- ½ tablespoon cumin seeds
- ½ tablespoon fennel seeds saunf
- ½ teaspoon black pepper corns
- 5 elaichi
- 5 cloves
- 2 mace blades
- 1 inch dalchini
- 1 tablespoon stone flower
- 2 bay leaves
For cashew powder
- ¼ cup broken cashews ground to a fine powder
For onion paste
- 25 sambar onions 1 cup, 115 grams, see note 2
- 5 green chillies
- 1 inch ginger
- 15 cloves garlic
For biryani gravy
- 3 tablespoons coconut oil
- 4 tablespoons ghee
- 1 tablespoon kashmiri chilli powder
- ½ teaspoon turmeric powder
- 2 ⅛ teaspoon salt
- ¼ cup pudina leaves
- ¼ cup coriander leaves
- ½ cup curds whisked
- 2 tablespoons lemon juice
- ¾ + ⅓ cup water see note 3
- 2 cups jeera rice see note 4
Instructions
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Wash rice & soak for 15 minutes.2 cups jeera rice
Cooking mutton
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Add mutton, along with water & all ingredients for cooking mutton in a pressure cooker, put the lid on & cook on high pressure until the first whistle.450 grams mutton, ½ teaspoon turmeric powder, ¼ teaspoon salt, 1 bay leaf, 2 cloves, 2 elaichi, 1 inch dalchini, 1 blade of mace, 2 cups water
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Cook on low heat for 10 minutes and turn off the heat.
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Drain the mutton pieces & discard the whole spices.
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Reserve the mutton stock for use later. This should yield 2 ¼ cup stock.
Making biryani masala powder
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Take the spices for biryani masala in a mixer grinder, powder it fine and set aside. This will yield approx. 4 tablespoons of powder.2 tablespoons coriander seeds, ½ tablespoon cumin seeds, ½ tablespoon fennel seeds, ½ teaspoon black pepper corns, 5 elaichi, 5 cloves, 2 mace blades, 1 inch dalchini, 1 tablespoon stone flower, 2 bay leaves
Making onion paste
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Take all ingredients for onion paste in a mixer grinder & grind to a smooth paste.25 sambar onions, 5 green chillies, 1 inch ginger, 15 cloves garlic
Making biryani
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Heat oil & ghee in a cooking pot, add onion paste & cook on low for 5 minutes until it gets well roasted & oil leaves from the sides of the pot.3 tablespoons coconut oil, 4 tablespoons ghee
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Add cashew powder, chilli powder, turmeric powder & salt and fry for a minute.¼ cup broken cashews ground to a fine powder, 1 tablespoon kashmiri chilli powder, ½ teaspoon turmeric powder, 2 ⅛ teaspoon salt
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Add the drained mutton & 3 tablespoons of the biryani masala powder & mix well.
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Add 3 tablespoons of chopped pudina, 3 tablespoons of chopped coriander, curds, lemon juice and stir well.¼ cup pudina leaves, ¼ cup coriander leaves, ½ cup curds, 2 tablespoons lemon juice
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Cook covered for 5 minutes till the mutton absorbs all the masala & ghee/oil leaves the sides of the pot.
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Add rice, mutton stock, ¾ + ¼ cup water, remaining 1 tablespoon of mint leaves, 1 tablespoon of coriander leaves & cook till it boils.¾ + ⅓ cup water
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Reduce the heat to very low & cook covered for 10 minutes. Biryani will be semi-cooked at this stage.
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While the biryani is cooking, heat a tawa till its hot.
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Keep the semi-cooked biryani on the tawa & cook on low heat for 7 minutes. (See note 5)
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Let it rest for 30 minutes before serving.
Notes
- It’s highly recommended to use coconut oil in this recipe but it may be replaced with any other cooking oil
- Baby onions may be replaced with 2 large onions.
- This portion of water is best suggested for the right cooking of rice.
- Jeera rice may be replaced with basmati or sona masoori rice.
- This method avoids biryani sticking to the bottom of the pot & helps in cooking the biryani well.
Nutrition
This article was researched and written by Harita Odedra.
The post Dindigul Style Mutton Biryani appeared first on My Food Story.
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