An authentic Dindigul Thalappakatti-style Seafood Biryani uses tiny, highly aromatic Seeraga Samba rice grains, distinct from typical long-grain Basmati. The hallmark of this style is a freshly pounded, peppery green spice paste—made from shallots, ginger, garlic, and green chilies—cooked in a heavy pot or pressure cooker to infuse the delicate fish or shrimp with robust flavors.