In this New year, with all your support and blessings, I have planned to start biryani series from this week. I guess most of you make ( Both vegetarian & Non-vegetarian) make biryani in weekend especially on Sunday. Even I too make biryani mostly on Sundays, make myself free and enjoy my time with my family. To me, Biryani is an easy to make yet very rich & delicious one pot meal that make everyone drool over its smell & color. I love to try varieties of biryani recipes by watching TV shows, by referring blogs or cookbooks. I thought of blogging the same here as it might be useful to vegetarians who look for varieties of biriyani recipes. So every Sunday, you can expect some yummy biryani & pulao recipes in my blog. Actually I wanted to start this series with “How to cook Basmati rice” post. But I still have some work pending to bring that post here. As I am in Salem, I couldn’t do it. So I thought of starting this series with this most popular Dindigul thalappakatti biryani recipe in which I used jeera rice. Generally vegetarians have less options for biryani varieties. So I used to refer non-veg biryani recipe too & try it by replacing chicken or mutton with vegetables like mushroom, Gobi/cauliflower and soya chunks. You can find one such example here. Even today I have shared Dindigul thalapakatti biryani which is the most popular mutton biryani of Dindigul district. For this recipe, I referred so many sites and read readers comments to get some idea about its color, the rice used in it etc. Finally I landed upon here & tried this biryani by making small changes in the actual recipe to achieve its brown color. I used mushroom & soya chunks/meal maker in place of mutton ;). The taste was awesome. It came out super flavourful with minimum masala. Raksha & Sendhil loved it a lot. Raksha told me to make the same biryani next day too for her lunch box . So I made a minimum quantity for her using rice cooker. Now I can confidently try this biryani for my guests too. I served this biryani with simple onion raita as a side dish. I made fruit custard for dessert & curd rice as well. So last week we had this biryani, raita,fruit custard and curd rice for our lunch. It was simple yet divine ! I have updated this recipe with a full video. Do watch it !
I will try my level best to collect the best biryani recipes, try them in my kitchen and share it here.Wish me Good Luck. Leave your feedback or share the picture if you try any biryani recipes from this series. It will motivate me to try n post more. Check out my other biryani & pulao recipes that are popular in my blog.
- Ambur veg biryani
- Kuska biryani/Plain biryani
- Spicy vegetable pulao
- Vegetable biryani
- Paneer biryani
- Tomato rice using rice cooker
- Mushroom Biryani
I have updated this recipe with a video. Please check it !
Thalappakatti Veg Biryani Recipe - ...
Thalappakatti Veg Biryani Recipe - Dindigul Thalappakatti style mushroom biryani
Dindigul biryani
Dindigul Thalappakatti biriyani - vegetarian version
Cuisine: Indian
Category: Lunch
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
- Jeera rice/Jeeraga sambar rice - 1 cup ( No basmati rice)
- Water - 2 cups ( use 2.25 cups for softer rice)
- Mushrooms – 8 nos
- Soya chunks – 10 nos
- Cooking oil – 2-3 tbsp
- Big onion - 1 no
- Tomato - 1 no
- Green chillies - 4 nos
- Chopped mint & coriander leaves - 2 tbsp
- Biryani leaf - 1 no
- Ginger-Garlic paste - 1 tbsp
- Dhania powder/Coriander powder - 1/2 tsp
- Curd - 1/2 tbsp OR Lemon juice - 1 tsp
- Salt - as needed
- Cinnamon - 2 inch piece
- Kalpasi/Black stone flower - 1 no
- Saunf/Fennel seeds - 1/2 tbsp
- Cardamom - 2 nos
- Cloves - 3 nos
METHOD
- Take the ingredients given under “For Spice powder” and grind them nicely to a fine powder.You can also use a mortar & pestle to do this job.But powder it well else u will get spices in mouth while eating.( Suppose if ur mixie doesn’t grind smaller quantities,just double the above ingredients,grind it and use half the powder for this recipe.Use the remaining in kurma or gravies.)
- Finely chop onion and tomato.Slit green chillies.Boil 2 cups of water and soak the soya chunks.Wash and clean the mushrooms.Set aside.
- Wash the jeera rice and set aside.I used Nawab brand.NO NEED TO SOAK IT. In a pressure cooker base, heat oil + ghee and saute the biryani leaf.Then add onions, green chillies. Saute till onion turns transparent. Then add ginger-garlic paste. Toss well till raw smell emanates completely. Keep the flame medium.Now add finely chopped tomato and saute till it becomes mushy.Add salt to quicken the process.Now add coriander powder & ground spice powder.Roast it well till u get a nice smell.Keep the flame low as it may burn.Now add soya chunks after squeezing it well & add mushrooms too.Mix well & add water,washed rice with required salt,Add curd or lemon juice in water along with finely chopped mint,coriander leaves.Mix well.
- Check for salt & spiciness.Close the cooker and pressure cook in very low flame for one whistle.It takes nearly 8-10 minutes.After the steam is released,open the lid and fluff the rice with fork.Serve hot with raita ! Enjoy !
Note
- I did not soak the rice.So i used 2 cups of water.If u soak the rice for 30 minutes,use 1.5 cups of water and add few tbsp of more water if necessary.
- The spice powder is very important.Do not skip it.
- You can make this biryani with either soya chunks or mushroom.U can also use other vegetables but the flavor n taste of this biryani may change as carrots give sweet taste to the rice.
- You can also add finely chopped coriander & mint leaves at the end before closing the cooker.But i din’t use it.
- Squeeze the soya before adding to the cooker else it will look bloated.
Do check out my other biryani & pulao recipes that are popular in my blog.
- Ambur veg biryani
- Kuska biryani/Plain biryani
- Spicy vegetable pulao
- Vegetable biryani
- Paneer biryani
- Tomato rice using rice cooker
- Mushroom Biryani
Enjoy this biryani with onion raita and have a happy meal with your family. Have a nice weekend !!
