Welcome to the world of Thalapakatti Biryani - a recipe that dates back to the 1950s in Tamil Nadu, the South of India from a place named Dindugal! This aromatic masterpiece features tender marinated chicken or goat or paneer cooked with fragrant rice and perfectly cooked. With every bite, you'll experience a burst of flavors that'll transport you to the streets of India. It's a biryani like no other, guaranteed to leave you craving for more!

Preparation:

• Marinate 1 pound of Protein or veggies or choice. Goat/Chicken/Paneer or mixed vegetables and mix with 2 teaspoons of turmeric, some salt and  ¼ cup of yogurt. Marinate for a minimum of 15 minutes. This step is optional. 

• Wash and soak 1 and ¼ cup of rice basmati rice or seeraga samba rice 

Cooking Instructions 

• Mix the entire packet contents with 1/2 cup hot water to form a paste.
• Heat 2 tablespoons oil and 2 tablespoons ghee (optional) in a large pot or pressure cooker.
• Add the paste and sauté on low-medium heat for 8-10 minutes, stirring occasionally. Add water if needed to prevent burning.
• Add your choice of protein and sauté until golden brown.
• Add enough water to cook the protein and boil or pressure cook until done.
• Add soaked rice, mix well, and add water for cooking the rice.
• Stir in 4 tablespoons plain yogurt, mint leaves, cilantro, and lemon juice.
• Cover and cook on low-medium heat for 20 minutes or until the rice is cooked through

Serve: Prepare to embark on a culinary journey with Thalapakatti Biryani! For the perfect combination of flavors, serve it with a side of refreshing yogurt.