DINDIGUL THALAPPAKATTI VEGETABLE BIRYANI | STARTUP COOKING
Thalappakatti biryani are the most well known biryani in Tamil Nadu. We can easily get this biryani in Tamil Nadu since they have numerous branches all over the world. Thalappakatti is famous for non-vegetarian dishes, like chicken and mutton, here Iam using the same recipe replacing meat with veggies.
The Founder, Nagasamy Naidu, started Thalappakatti restaurant by the name of Anandha Vilas Biryani Hotel in Dindigul in 1957, Tamil Nadu. He always wore turban called thalappa in Tamil, that’s the reason people were called him as Thalappakatti naidu. Later it became a brand name for his restaurant. In 2013 the chain won a trademark lawsuit about the use of the word “thalappakatti”.
The rice chosen to make the Dindigul Biryani is Seeraga Samba rice, which is also known as ‘parakkum sittu’. This rice is grown for a longer duration than other varieties of rice. This variety was chosen by Nagaswamy Naidu himself to make this biryani to stand apart from others. The Samba rice is almost melts in the mouth and absorbs the flavors of the spices.
Seeraga Samba rice is most expensive rice when compared to basmati rice and other normal rice. It is approximately a one third size of a grain of basmati rice. It has unique flavor, aroma and taste when we make as Biryani.
This vegetable biryani can be prepared under 1 hour in dum cook method. If you choose pressure cooker method, cook this biryani in 30 minutes. This recipe is perfect for lunch boxes and its a great choice for fussy kids who don’t eat veggies. Vegetable Biryani goes well with raita or with papad (apalam). Its one of the traditional recipe, which is perfect for special occasions, festivals, pot lucks or any get-together.
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Tips to make perfect thalappakatti biryani
- try to use seeraga samba rice for the original taste and flavor
- use shallots for a traditional taste
- do not use tomato in this recipe
- saute the ground paste well in the oil to remove the raw smell
- I always use rice and water in the equal quantity
Vegetable Biryani is tasty, flavorful and healthy recipe that everyone should try. Follow my step by step photo recipe to prepare Dindigal Thalappakatti Vegetable Biryani. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
looking for more biryani recipes ?
- veg dum biryani
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- Egg Biryani
- Ambur mutton biryani
- bhai Veetu chicken biryani
- Chickpea biryani
- Spinach biryani
- Cauliflower biryani
- pressure cooker chicken biryani
More Rice Recipes
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- lemon rice
RECIPE FOR THALAPPAKATTI
VEGETABLE BIRYANI
Coarse : Lunch
Cuisine : Tamil Nadu
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 40 min
Total Time : 55 min
INGREDIENTS
To Grind
- 4 cloves
- 2 inch cinnamon stick
- 3 green cardamom
- 1/4 tsp nutmeg
- 2 mace
- 8 green chillies
- 2 inch ginger
- 20 shallots
- 7 garlic
For Biryani
- 2 cup seeraga samba rice
- 2 tbsp oil
- 2 tbsp ghee
- 2 cup mixed veggies (carrot, beans, peas and potato)
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1/2 cup thick curd / yogurt
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 4 cup water
- salt to taste
- 1 tbsp lemon juice
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PROCEDURE
- soak seeraga samba rice in water for 30 minutes
- in a mixer grinder, add cloves, cinnamon stick, cardamom pods, mace and nutmeg
- ground to a fine powder
- in the same mixer grinder add green chillies and ginger, grind to a paste
- along with the paste, add shallots and garlic
- grind to a smooth paste with little water and set aside
- heat ghee and oil in a biryani pot
- add ground paste and saute well in the oil for 10 minutes until the raw smell goes
- then add chopped veggies and mix well with the masalas
- cook the veggies in low medium flame for 8 minutes
- once the veggies cooked well, add mint leaves, coriander leaves, yogurt, turmeric powder and red chilli powder
- mix well and cook again in low medium flame for 5 minutes or until the oil starts to separate from the masala
- add 4 cup water, salt and lemon juice
- mix well
- bring the mixture to rolling boil
- add soaked seeraga samba rice and mix well
- boil the rice over high flame for 5 minutes (the rice will drink most of the liquid and now the rice cooked almost to 70%)
- now bring the flame to low, cover the biryani pot with aluminum foil and then cover with lid
- dum cook for 15 minutes
- switch off the flame and then rest the biryani pot for another 15 minutes
- open the biryani pot, garnish with a tbsp of ghee and chopped coriander leaves (optional)
- serve with raitha or empty salna
- taste was absolutely delicious
NOTES
- do not use tomato for this biryani
- add veggies of your choice
- dont skip the seeraga samba rice for delicious taste
- try to use the shallots, if you dont get the shallots use regular onion
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Dindugal Thalappakatti Vegetable Biryani With Step By Step Photo Recipe
soak seeraga samba rice in water for 30 minutes
in the mixer grinder, add cloves, cinnamon stick, mace, cardamom pods and nutmeg
roughly grind to a powder
in the same mixer jar, add green chillies and ginger
grind to a paste
add shallots and garlic
grind to a smooth paste with little water, set aside
heat ghee and oil in the biryani pot
add ground masala paste
saute well in the oil for 10 minutes until the oil starts to
separate from the masala
add chopped veggies
mix well with the masalas
cover and cook in low medium flame for 10 minutes
veggies cooked well
add mint leaves, coriander leaves, yogurt, turmeric powder and red chilli powder
mix well with the veggies and cook for 2-5 minutes
add water, salt and lemon juice
bring the water to rolling boil
add soaked rice
mix well and cook on high flame for 5 minutes
70% of rice cooked well
cover with tight lid and dum cook for 20 minutes, switch off the flame and then rest the biryani pot for another 15 minutes
Thalappakatti Vegetable Biryani ready
serve hot with raitha or empty salna
VEGETABLE BIRYANI
