Thalappakatti style vegetable biryani, Thalappakatti biryani

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Thalappakatti style vegetable biryani/ Thalappakatti veg biryani is a flavorful and delicious one pot meal prepared with veggies, seeraga samba rice and freshly ground masala.

Thalappakatti is known for their unique style seeraga samba chicken and mutton biryani loaded with spices. In this recipe I have replaced chicken with veggies I made this biryani during the initial stages of lockdown as we couldn’t get meat.

This biryani recipe was a handy, tummy filling and most importantly delicious. I earlier posted another veg version of the same biryani like this Thalappakatti style chicken biryani and Thalappakatti style soya chunks biryani. Also mentioned in the same post that will soon post a version with veggies and it is here.

thalappakatti style vegetable biryani, thalappakatti veg biryani, thalappakatti biryani

You can try making the same recipe with mushroom as well and it will taste yum. This recipe requires a little grinding work and lot of patience to get the base masala. But trust me the wait will be worth. This recipe has an important ingredient called dagad phool/ kalpasi/ stone flower which is a game changer in the biryani so do not attempt this recipe without it as the whole flavor will be lost. Also use only seeraga samba rice for this biryani as this biryani stands unique with that.

I am not claiming that this biryani is authentic/ original one but surely can say a little close to its taste, well we don’t their recipe for sure. So passing on some flavors from kitchen to yours and ket me know your feedback. So let’s get to the making of Thalappakatti style vegetable biryani!

Other recipes that might interest you:

Thalappakatti chicken biryani recipe

Thalappakatti soya chunks biryani

Tawa meen roast thalappakatti/ Tawa fish fry

Quick vegetable biryani recipe/ Veg biryani (With video), Baked vegetable biryani/ Oven baked biryani

Thalappakatti style vegetable biryani, Thalappakatti biryani

5 from 1 vote

Recipe by Sandhya Riyaz Course: LunchCuisine: South Indian, DindugalDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Soaking time

minutes

Thalappakatti style vegetable biryani/ Thalappakatti veg biryaniis a flavorful and delicious one pot meal prepared with veggies, seeraga samba rice and freshly ground masala.

Ingredients to make Thalapakatti style vegetable biryani

2 cups, 2 Seeraga samba rice
3/4 cup, 3/4 Vegetables (carrot, beans, green peas)
2 nos., 2 Onion (big sized)
3 nos., 3 Green chili
2 tablespoon, 2 Ginger and garlic paste
1/2 bunch, 1/2 Mint
1/2 bunch, 1/2 Cilantro/ Coriander
1 ½ teaspoon, 1 ½ Red chili powder
1/4 teaspoon, 1/4 Turmeric powder
Salt – to taste
1/4 cup, 1/4 Curd
1 nos., 1 Lemon (small sized)
5 tablespoon, 5 Ghee
TO GRIND
2 nos., 2 Bay leaf
2 nos., 2 Cardamom
4 nos., 4 Cloves
1/2 teaspoon, 1/2 Peppercorn
1 teaspoon, 1 Dagad phool/ Kalpaasi (important)
1/2 teaspoon, 1/2 Cumin seeds
1 nos., 1 Cinnamon stick
1 nos., 1 Star anise

Directions to make Thalapakatti style vegetable biryani

In a bowl wash and soak seeraga samba rice in enough water for 20 minutes. Keep it aside.
In a blender add all the whole spices snd grind it into fine powder. Prior to grinding you can
dry roast it for few seconds in low flame for easy grinding. Keep the powder aside.
In a blender add chopped onion and grind it into corse paste. Keep it aside.
In a pan/ pressure cooker add ghee add whole spices, when it is hot enough add 2 tbsp chopped mint and cilantro, saute for few seconds then add ginger garlic paste. Saute well until raw smell is gone. Now add finely chopped onion. Sauté well in low to medium flame until oil oozes out. This should take about 8 minutes. Sauteeing onions well is important as this gives excellent color and flavor to the biryani. Fo thus step patiently without letting it burn/ brown. Some good elbow work I say
After 8 to 10 minutes oil will ooze from the sides, then add the chopped veggies, turmeric, red chilli powder and the ground masala powder. Saute well until the veggies are well coated in masala.
When the veggies are well coated in masala add curd and mix well. This should take less than a minute. Now add 3 cups water and lemon juice. (I am using 1 :1 ½ ratio i.e rice : water) Mix well and check for salt. Allow the mixture to boil. When the mixture starts to boil add soaked rice and give it a gentle stir.
When the mixture has started to boil close it and pressure cook for 2 whistles in medium flame. When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker.
When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!
ALTERNATE METHOD :
If cooking biryani as shown in the picture I dint put the whistle so what I did was kept the flame in high for 4 to 5 minutes then put the flame to low for 10 minutes. After 10 minutes I switched off the flame snd allowed the rice to rest for 5 more minutes. So after 20 minutes open the pressure cooker when the rice looks done fluff gently from sides and serve it hot with raita.
ALTERNATE METHOD :
If cooking biryani in pan/ open stove method then follow this method. Now cover the with lid and place a tawa under the pan cook for 5 minutes in high flame. After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 15 minutes in low flame. After 15 minutes of cooking put off the flame and allow the biryani to rest for 5 more minutes. After 5 minutes fluff the rice gently and serve it hot with raita!

Notes

* 1 cup = 235 ml

How to maKE Thalapakatti style veg biryani WITH STEP BY STEP IMAGES

In a bowl wash and soak seeraga samba rice in enough water for 20 minutes. Keep it aside.
In a blender add all the whole spices and grind it into fine powder. Prior to grinding you can dry roast it for few seconds in low flame for easy grinding. Keep the powder aside.
Chop onion finely. Keep it aside. Chop veggies and keep it aside.
In a pan/ pressure cooker add ghee add whole spices, when it is hot enough add 2 tbsp chopped mint and cilantro, saute for few seconds then add ginger garlic paste. Saute well until raw smell is gone.
Now add finely chopped onion. Sauté well in low to medium flame until oil oozes out. This should take about 8 minutes. Sauteeing onions well is important as this gives excellent color and flavor to the biryani. Fo thus step patiently without letting it burn/ brown. Some good elbow work I say
After 8 to 10 minutes oil will ooze from the sides, then add the chopped veggies, turmeric, red chilli powder and the ground masala powder. Saute well until the veggies are well coated in masala. When the veggies are well coated in masala add curd and mix well. It should take less than a minute.
Now add 3 cups water and lemon juice. (I am using 1 :1 ½ ratio i.e rice : water) Mix well and check for salt. Allow the mixture to boil. When the mixture starts to boil add soaked rice and give it a gentle stir.
When the mixture has started to boil close it and pressure cook for 2 whistles in medium flame. When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker. When the rice looks done take it from the sides using spatula and fluff it gently. Serve it hot with raita!
ALTERNATE METHOD :
If cooking biryani as shown in the picture I dint put the whistle so what I did was kept the flame in high for 4 to 5 minutes then put the flame to low for 10 minutes. After 10 minutes I switched off the flame snd allowed the rice to rest for 5 more minutes. So after 20 minutes open the pressure cooker when the rice looks done fluff gently from sides and serve it hot with raita.)
ALTERNATE METHOD :
If cooking biryani in pan/ open stove method then follow this method. Now cover the with lid and place a tawa under the pan cook for 5 minutes in high flame. After 5 minutes open the lid and you should see rice half cooked with little water left. Now close the pan with lid and cook for 15 minutes in low flame. After 15 minutes of cooking put off the flame and allow the biryani to rest for 5 more minutes. After 5 minutes fluff the rice gently and serve it hot with raita!