Thalappakatti paneer biriyani

Thalappakatti paneer biriyani is a vegetarian version of a unique kind of biryani, using an aromatic spice blend cooked in zeera rice.

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The best part about this Thalappakatti paneer biriyani is that it uses a special kind of rice originally called zeeraga samba rice. Its a short grained variety, sort of resembles rissoto rice.

There is a unique aroma that comes from using zee raga samba rice. It also makes it richer and I feel compared to basmati rice. If you live in a place where you don’t have access to this variety of rice, feel free to replace it with basmati rice. just change the water measurements.

In this recipe some of the ingredients that makes it unique are addiion of nutmeg, kalpasi and grinding to make a fresh paste is the one that makes it a very delicious biriyani. Do follow it to the T. 

If you are already following soulsomecooking instagram page, you would know how much it is loved by many.

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Ingredients required to make Thalappakatti Paneer Biriyani

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
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Alternative Versions

I often make thalapakatti chicken biriyani at home. Check out the recipe here.

You can also make this with mixed vegetables of your choice

Prep work before you begin

Roughly chop the onions, green chillies

Peel Garlic, prep ginger

Soak THE SEERAGA SAMBA RICE.

Tips

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. 

How to eat

Thalapakkati Biriyani is very flavourful just by itself. You can serve it with onion raita and boiled eggs.

check out excellent side dish for Thalapakkati style paneer biriyani,

Spicy mushroom fry recipe (sukka)

Curry Leaf Egg Masala Fry

Egg masala fry

Egg Malai Masala fry

Pictorial recipe (step by step)

Make Biriyani Masala and Onion 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.

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use 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

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Add the ingredients under ‘to make onion paste’ (onions, green chilli, ginger and garlic) and grind it to a coarse paste

Make Biriyani

Heat a pressure cooker, add oil and ghee (2 tbsp), Once hot add the ground onion, green chilli and ginger garlic paste .

Add the prepared biriyani masala and mix it in.

Sauté on medium heat, add some salt and cook until the onions and masala turns slightly turn brown and oil begins to bubble on the surface.

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Next 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.

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Next add the paneer cubes and mix it in. Cook for 5 mins until the paneer pices absorb all the flavours.

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Measure and add the water which was used to soak the rice water to the pressure cooker.

Check for salt and add more if needed.

Bring it to a boil, add the soaked rice and stir it in a few times.

Squeeze the lemon juice. Close the pressure cooker and pressure cook for 1 whistle on medium flame.

Reduce 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.

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Add the remaining ghee on top and cover and let it sit for 20 mins before serving.

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Serve hot with raitha.

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Storage and shelf life

This biriyani actually tastes better with time. A day or so in the fridge it tastes great. makes a mini meal prep for busy week day lunches.

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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

2 thoughts

  1. This briyani is a must try…followed her instructions as such and got a wonderful result..we really loved the taste..thanks dhivya for sharing this to everyone..

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