Dindigul Biryani

Dindigul Biryani is a flavorful South Indian dish originating from the city of Dindigul in Tamil Nadu. Known for its unique preparation style, it contrasts with other biryanis for its simplicity and robust flavors. This biryani features tender chunks of meat, often goat or chicken, marinated in a blend of spices like turmeric, chili powder, and coriander. Cooked with Seeraga Samba rice, renowned for its fragrance and ability to absorb flavors, Dindigul Biryani is served with accompaniments like raita (yogurt-based side dish), boiled eggs, and salad, making it a favorite among biryani enthusiasts in South India and beyond.

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Course: Main Course

Cuisine: Indian

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: People

Calories: 400kcal

Author: Biryani Bonanza

Ingredients

Ingredients:

500 gms Of basmati rice
500 gms Of goat or chicken, cut into pieces
2 Large onions, thinly sliced
2 Tomatoes, chopped
1/2 Cup Yogurt
1/4 Cup Chopped mint leaves
1/4 Cup Chopped coriander leaves
4 Green chilies, slitlengthwise
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Red chili powder (adjust totaste)
1 tbsp Biryani masala powder
1/2 tsp Fennel seeds
4 Cloves
4 Cardamom pods
2 Inch cinnamon stick
Salt to taste
3 tbsp Ghee or oil
1 tbsp Lemon juice
2 Cup Water

Instructions

Instructions:

1.Marinate the Meat:

In a bowl, combine the meatpieces with yogurt, turmeric powder, red chili powder, half of theginger-garlic paste, and salt. Mix well, cover, and marinate for at least 30minutes.

2. Prepare the Rice:

Wash and soak the basmatirice for 30 minutes. Drain the water completely.

3. Cook the Rice:

In a large pot, bring 6cups of water to a boil. Add the drained rice, salt to taste, and cook untilthe rice is 70% done (parboiled). Drain and set aside.

4. Prepare the Biryani Masala:

Heat ghee or oil in aheavy-bottomed pan. Add the fennel seeds, cloves, cardamom pods, and cinnamonstick. Sauté until aromatic.

5. Saute Onions and Tomatoes:

Add the sliced onions andgreen chilies to the pan. Sauté until the onions turn golden brown.

6. Add Ginger-Garlic Paste and Tomatoes:

Add the remainingginger-garlic paste and chopped tomatoes. Cook until the tomatoes are soft andoil starts to separate.

7. Cook the Meat:

Add the marinated meatalong with any marinade left in the bowl. Cook on medium-high heat until themeat is partially cooked and the masala is well-coated.

8. Layering the Biryani:

In a heavy-bottomed pot ora biryani handi, layer half of the cooked rice evenly. Sprinkle half of thechopped mint and coriander leaves on top.

9. Layer the Meat Masala:

Spread the cooked meatmasala evenly over the rice layer.

10. Layer the Remaining Rice:

Add the remaining rice on topof the meat layer. Sprinkle the remaining mint and coriander leaves over therice.

11. Final Cooking:

Cover the pot tightly witha lid or aluminum foil. Place over low heat and cook for 20-25 minutes,allowing the biryani to steam and flavors to blend.

12. Serve:

Once done, gently fluff thebiryani with a fork. Sprinkle lemon juice over the biryani for added freshness.Serve hot with raita and boiled eggs.

Notes

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