Thalappakatti paneer biriyani

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Thalappakatti paneer biriyani

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Lunch, Main Course, Main Dish
Cuisine Indian
Servings 5 People

Ingredients
  

To make the biriyani masala :

  • 1 large Bay leaf
  • 5 no.s cardamom pods
  • 10 no.s cloves
  • 1 piece javitri
  • 6-8 cashews
  • 5 no.s 1 inch pieces Cinnamon stick
  • 2 generous pinch Kalpasi or stone flower

To make onion paste :

  • 2 large Onions
  • 6 no.s Green chillis
  • 4-5 large Garlic
  • 3 large coins Ginger

To make biriyani:

  • 100 ml Oil
  • 2.5 cups Zeeraga samba rice / kaima rice
  • 3.75 cups Water
  • 200 GMs Paneer
  • 1 handful Mint leaves
  • 1 large handful Corriander leaves
  • 4-5 tbsp Yoghurt
  • 1 tsp Red chilli powder
  • 1 tsp Corriander powder
  • 1 tsp Cumin powder
  • Salt to taste
  • 34 tbsp Ghee
  • 1/2 Lemon juice

Instructions
 

  • Take A high speed blender and add all the ingredients mentioned under to make biriyani masala and grind to a smooth powder, Remove and keep aside
  • Add the ingredients under 'to make onion paste' (onions, green chilli, ginger and garlic) and grind it to a coarse paste
  • Wash the zeeraga samba rice several times until the water runs clear and measure and add the water in to it and let it soak.
  • Heat a pressure cooker, add oil and ghee (2 tbsp), Once hot add the ground onion, green chilli and ginger garlic paste .
  • Sauté on medium heat, add some salt and cook until the onions slightly turn brown .
  • Add the prepared biriyani masala and mix it in. Cook until the masala and the onion paste cooks and oil begins to bubble on the surface.
  • Add yoghurt, Corriander, mint leaves, and mix together and cook for 5 mins.
  • Add red chilli powder, Corriander powder, cumin powder and mix it in. Cook until oil separates on the sides and the masala base turns darker in shade.
  • Add the paneer cubes and mix it in. Cook for 5 mins until the paneer pices absorb all the flavours.
  • Measure and add the water which was used to soak the rice water to the pressure cooker.
  • Bring it to a boil, add the soaked rice and stir it in a few times.
  • Check for salt and add more if needed.
  • Squeeze the lemon juice. Close the pressure cooker and pressure cook for 1 whistle on medium flame.
  • Turn the flame to low and cook for 10-15 mins on low.
  • Turn off the flame after 10 mins. Allow the pressure to release, gently open the lid and fluff the rice from the sides.
  • Add the remaining ghee on top and cover and let it sit for 20 mins before serving.
  • Serve hot with raitha.

Notes

You can replace with basmati rice, but this tastes better with the short grained zeeraga samba rice.
The nutmeg and stone flower adds a unique flavour to this regional style of biriyani don’t skip it.
Zeeraga samba rice tastes great in ghee rice or zeera rice.
Keyword one pot recipes, Paneer Recipes, Thalappakatti