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.
History of Thalapakatti Biryani
Let's get one thing out first : Biryani fans would scoff that there's nothing like "Veg Biryani", even less Veg Pulav too.. But for those of us who aren't carnivorous, this comes pretty close.
I learnt that Thalapakatti is a family in Dingidul (a district southern Tamilnadu) and they were the pioneers of this Biryani where meat is the mainstay of this dish. But can be suitably subbed by soya chunks (TVP), which we did and liked it. In case one is keen to read more about the history of this biryani, do head here...
Dindigul Thalappakatti Biryani, originating from Dindigul in Tamil Nadu, carries a rich history entrenched in the cultural heritage of the region. Crafted by Nagasamy Naidu, affectionately known as Thalappakatti Naidu, this biryani began its journey in the 1950s as a humble street food delicacy, swiftly winning over locals with its distinctive flavors.
What distinguishes Dindigul Thalappakatti Biryani is its unique preparation method and choice of ingredients. Utilizing the fragrant jeeraga samba rice and a blend of aromatic spices, including cloves and cardamom, the marinated meat, typically mutton or chicken, undergoes the crucial "dum" cooking technique. Slow-cooked in a sealed vessel, this process allows the rice and meat to absorb the rich flavors, creating a dish beloved by connoisseurs worldwide.
What is the highlight of this Biryani?
Although made with short grained Jeera Samba Rice (of which I have no access here), I made it with long grained Basmati rice and there was no compromise in taste. Although vegetables are added aplenty in other biryanis, here the emphasis is on the flavours, and the meat - mostly chicken and mutton (substituted here with Soya Chunks). That said, the special instant spice powder adds oomph to this dish, so be sure to make that just ahead of making the biryani.
I am not a fan of TVP although the husband brings in pack after pack, but after this biryani I must say its made me a convert. We are sure to make this in larger quantities on our next house party or with guests over, and its sure to be a hit with Biryani lovers.
What are the veggies added to this biryani ?
Adapted from here, I left out the mushrooms as I dont have many fans here (including me) and just made it with Soya Chunks. Do make it and let me know how you liked it. Again, the veggies can vary from as little as just potatoes and soya and some french beans / carrots to just soya or mushrooms for that Umami flavour. A simple bachelor friendly Veg biryani with Pressure Cooker is linked here
Tips for a delicious biryani
- 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.
- I used 1.25 cups basmati rice, you can also use any short grained rice except Ambe Mohar. Although Jeeraga Samba would work best.
- Addition of veggies is totally optional, although Soya (or meat for non veg versions) is the preferred flavour profile.
- You can increase the oil by 2-3 tablespoon if you want a more rich biryani. The quantity indicated in the recipe here worked well for us.
- 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.
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Other tasty biryani / One Pot meals on the blog you may like:
Let's head to the recipe now.
Main course, Tamilnadu cuisine
Serving suggestions : Papad, Onion Raita (or pachadi)
Spice level : Medium to high, difficulty level : Moderate
Prep time : 20 mins, Cook time : 20 mins, Serves : 3
What you need to make Dindigul Thalapakatti Veg Biryani:
- 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)
- ¼ cup Soya Chunks (TVP, can sub with Mushrooms or use mushrooms too)
- 1 Onion (Big, sliced)
- 2 Tomatoes (medium & ripe)
- 3 tablespoon Oil (if you like, use a combo of ghee and oil)
- 3 Green chillies (adjust spice)
- ½ teaspoon Red chilli powder (adjust spice)
- 1 teaspoon Ginger Garlic Paste
- 2 Bay leaf.
- 1 tablespoon Coriander powder
- ¼ cup Curd (adjust according to rice quality and quantity)
- 1.5 teaspoon Salt (pr to taste)
- 2 tablespoon mint leaves
- 2 tablespoon coriander leaves
Spice Powder
- 2 inch Cinnamon stick
- 1 teaspoon Coriander seeds
- 1 Black stone flower ( Dagad Phool, do not skip)
- ½ tablespoon Fennel seeds (Sombu, Saunf)
- 2 Green Cardamom
- 3 Cloves
How to make Dindigul Thalapakatti Biryani:
- 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.
* 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.
Dindigul Thalapakatti Veg Biryani | Veg Biryani dishes
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
- ¼ cup Soya Chunks TVP, can sub with Mushrooms or use mushrooms too
- 1 Onion Big, sliced
- 2 Tomatoes medium & ripe
- 3 tablespoon Oil if you like, use a combo of ghee and oil
- 3 Green chillies adjust spice
- ½ teaspoon Red chilli powder adjust spice
- 1 teaspoon Ginger Garlic Paste
- 2 Bay leaf.
- 1 tablespoon Coriander powder
- ¼ cup Curd adjust according to rice quality and quantity
- 1.5 teaspoon Salt pr to taste
- 2 tablespoon mint leaves
- 2 tablespoon coriander leaves
Spice Powder:
- 2 inch Cinnamon stick
- 1 teaspoon Coriander seeds
- 1 Black stone flower Dagad Phool, do not skip
- ½ tablespoon 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
- 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.
- I used 1.25 cups basmati rice, you can also use any short grained rice except Ambe Mohar. Although Jeeraga Samba would work best.
- Addition of veggies is totally optional, although Soya (or meat for non veg versions) is the preferred flavour profile.
- You can increase the oil by 2-3 tablespoon if you want a more rich biryani. The quantity indicated in the recipe here worked well for us.
- 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.
Suma Gandlur says
That sure sounds like one flavorful biryani and I guess my family would love it since everyone of us is a fan of soya chunks.
vaishali sabnani says
Our family loves Biryanis , bookmarking ! Love the flavors of biryani , the spices hoing in there . Even i am not a mushroom fan , will substitute veggies to make it wholesome . Excellent choice .
MySpicyKitchen says
Intersting to know the story behind the dish. Biryani looks flavorful and has a nice texture. We love biryani and will try the meat version.
Sandhya Ramakrishnan says
I have seen plenty of small hotels that has the name thalapakatti biriyani. Never thought of trying it at home. Love your vegetarian version. Bookmarking it 🙂
Unknown says
Nice idea for making this biriyani in veg version looks delicious.
Srivalli says
Very good choice Kalyani, I love all variations in biryanis..
The Pumpkin Farm says
i love all kinds of rice preparations, because it always works...this one has an interesting story, loved reading about it...i liked the soya pictures, very well lit pic and nicely captured
Priya Suresh says
This is simply fabulous Kalyani, am in love with your briyani,prefectly cooked rice and tempting clicks.
Gayathri Kumar says
That is an absolutely inviting plate of biryani. There are so many branches for this biryani here. Substituting meat with soy chunks is perfect...
Amara’s cooking says
That's one delicious biryani, have seen this name on the menus but never tried it at home, now I have a good recipe to bookmark.
Padmajha says
Yes, this briyani is very famous around here and the restaurant is always full.Though I have never tasted that briyani,I have always wanted to try it at home.Now I have your version. Very tempting clicks Kalyani.
Pavani says
I'm a briyani fan and this will be the next biryani recipe I'm going to make. It looks so delicious.
Srividhya says
Yummy biriyani naa. Next time I will try with veggies and with your variations. Great share.
cookingwithsapana says
I love rice in any form and this biryani is surely a perfect dish for us as we love soya chunks.Very nice pictures Kalyani.
A Kamalika Krishmy says
I am a huge fan of briyani... yours looks very yummy
Nalini's Kitchen says
I love their biriyanis..Yes you are right, jeeraga samba rice makes lot of difference.Biriyanis is perfectly made.
Smruti Ashar says
Kalyani this is such a flavorful biryani! Loved it 🙂
Harini R says
Very flavorful biryani, Kalyani. With soya chunks it makes a complete one pot meal.
rajani says
TVP is not everyone's favorite, but my mom used to make a gravy that made us its fans. Now whenever I make biryani, I always add soya chunks.
Chef Mireille says
what a flavorful looking biryani and the history notes are interesting too
Unknown says
that biriyani is looking lovely. wanna grab now!!! Interesting story too
veena says
This looks lovely. Bookmarking this kal
Nisha says
I have heard so much about this dish during my childhood days but never got to try even once. Bookmarked Kalyani! This is loaded with flavours.
Seema Sriram says
adada! so perfect! thalapakatti biryani party this weekend. So yum! chanceyillai....
Kalyani says
Thanks seema. Biryani for the win 🙂
Mayuri Patel says
What I like about this biryani recipe is that you don't have to cook the rice separately and then add to the veggies. I would definitely add some mushrooms to Dindigul Thalapakatti Veg Biryani as everyone in my family loves them. Bookmarked to try out in the IP.
Kalyani says
Thanks Mayuri. Do try it with Mushrooms, surely you would like it a lot
Neha (My Culinary Expressions) says
That was a nice bit of information about Dindigul Thalapakatti Biryani. We too make similar recipe in our family. The spice powders mix that you have used is my takeaway from here. Next time I will mandatorily use black stone flower. Nice sharing.
Kalyani says
Thanks for your kind words, Neha
Archana says
With the girls down here for a short stay, we made this dindigul biriyani. Used mushrooms and the not-so-fond "your veg pulao masquerading as biriyani" kids loved it. Thanks a lot Kalyani.
Kalyani says
Ah!looks like a win then, archana. Thanks for trying..
Priya Srinivasan says
Wow perfectly done biryani kalyani, adding soya ends the protein search in a thalapakatti biryani! That fresh spice powder must add that unique taste and flavor! We have Thalapakatti biryani shop nearby too! Weekend is our pulav/one pot meal day, this is going on the menu for the coming week!
Kalyani says
Thanks Priya. I love that one day is designated as one pot meal day - borrowing that idea...
Sarika Gunjal (Spice Zone) says
Kalyani the biryani looks delish, a different way of making it. I use the soya in my pulao as well make a curry too. Thank you for the history as I didn’t know at all.
Kalyani says
Thanks Sarika.