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Dindigul Thalapakatti Veg Biryani | Veg Biryani dishes

Kalyani
Dindigul Thalapakatti Veg Biryani is a flavorful South Indian vegetarian delight, with fragrant short grained rice, fresh veggies, and Thalapakatti's unique spices, hailing from Dindigul, Tamil Nadu, India.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, RIce
Cuisine South Indian, Tamilnadu Cusine
Servings 3 servings

Equipment

  • Pressure Cooker Sub with Thick bottomed Pot / Instant Pot (See notes)
  • Knife and Cutting Board

Ingredients
  

  • 1 cup Jeeraga Samba Rice**
  • 2 cups Water or as required to cook the rice - we like it fluffy and separate, but you can increase the water if you need softer rice
  • 1/4 cup Soya Chunks TVP, can sub with Mushrooms or use mushrooms too
  • 1 Onion Big, sliced
  • 2 Tomatoes medium & ripe
  • 3 TBSP Oil if you like, use a combo of ghee and oil
  • 3 Green chillies adjust spice
  • 1/2 tsp Red chilli powder adjust spice
  • 1 tsp Ginger Garlic Paste
  • 2 Bay leaf.
  • 1 TBSP Coriander powder
  • 1/4 cup Curd adjust according to rice quality and quantity
  • 1.5 tsp Salt pr to taste
  • 2 TBSP mint leaves
  • 2 TBSP coriander leaves

Spice Powder:

  • 2 inch Cinnamon stick
  • 1 tsp Coriander seeds
  • 1 Black stone flower Dagad Phool, do not skip
  • 1/2 TBSP Fennel seeds Sombu, Saunf
  • 2 Green Cardamom
  • 3 Cloves

Instructions
 

  • Wash and soak rice for 15 mins (This is optional but I do soak the basmati rice for all rice dishes, if using Jeera samba rice no need to soak. Water to cook the rice will vary accordingly)
  • dry roast & Powder all the spices under "Spice Powder" smoothly - this is an important step : dont skip
  • Meanwhile soak the Soya chunks in hot water for 20 mins. Squeeze and cut into desired size, If using mini chunks no need to chop.
  • In a pan, heat oil and add bay leaf. Add onions , ginger garlic paste and green chillies and saute well. Once done, add the tomatoes and the ground spice powder.* (see notes for details)
  • Once the tomatoes turn mushy, add salt, coriander powder, red chilli powder, mint and coriander leaves. Mix well. add the soya chunks , curd and fry for a few mins till the masala is well coated.
  • Now add the soaked and drained rice and fry for 1 min.
  • Add required water and cook till rice is done.
  • Serve hot with raita and papad.

Notes

Notes for a delicious biryani
  1. You may use pressure cooker or rice cooker also for this dish, water will vary accordingly. I also cooked the rice separately and added to the masala and mixed them.
  2. I used 1.25 cups basmati rice, you can also use any short grained rice except Ambe Mohar. Although Jeeraga Samba would work best.
  3. Addition of veggies is totally optional, although Soya (or meat for non veg versions) is the preferred flavour profile.
  4. You can increase the oil by 2-3 TBSP if you want a more rich biryani. The quantity indicated in the recipe here worked well for us.
  5. If using the Instant Pot, the water ratio and cook time will vary. When I make this in Instant Pot, will update the version here.
Keyword Biryani, Easy Veg Biryani, How to make Veg Biryani, Party food, Party Main Course, Quick Biryani, Thalapakatti Biryani, Veg Biryani
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