Hello everyone, what you are reading right now is my 250th blog post. This blog was started on June 18th, 2013 with my very first post Puppy Face Eggless Cookies. Over the past 3 years with my full time IT job(currently not working) and a toddler in the home , I somehow managed to reach this level with 250 posts. Though at times I take a long break, I never want to leave this space because it is creating a new Identity for me and giving so much inner peace. These 3 years has taught me so many new things in cooking and many things have changed in my personal life too. Some of you have been reading since beginning and I am grateful. I really thank all my followers who try the recipes I post and especially people who take extra effort in sharing with me the picture of the tried dishes. Your likes and comments in my social media really motivate me. Please continue the same support.
I thought that I would celebrate this milestone with a post about one of my favorite recipe. I am very much fond of Thalapakatti mutton Biryani and I have tasted it many times when I was in Chennai. I have read lot about this biryani in magazines and websites. I went quite a few times to taste the biryani just to identify the uniqueness of the biryani. These are my observations: It is made of Jeeraga Samba rice and not with our normal basmati rice. It doesn't have tomato in it and the spiciness mainly comes from the green chilli. Also, I think turmeric powder was not used. (Not sure). My mom has saved so many cooking related paper cuttings from magazines which I found it a year back. This recipe is from one of the magazine paper cuttings and it turned out super good when I tried it. I am not sure weather this is the real recipe but it is closely related to that. Here, we go to the preparation steps.
