Dindigul Biryani

Dindigul Chicken Biriyani, the famous south Indian style Chicken Biryani with subtle flavors of mint leaves and garam masala. We are biryani lovers and biryani is my weakness 🙂 I have tried “n” number of restaurants for the authentic biryani taste or which can satisfy my taste-bud. Some of them would be too spicy or taste like tomato rice in the name of biryani or more dalda / ghee would be added. My first foremost love would be for Muslim Style Biryani. Next comes Ambur Biryani and Dindigul Biryani & also Selvi Mess Biryani in Salem. But nothing can satisfy when its about homemade Biryani. In course of time, we have developed liking for biryani prepared at home let it be veg or non-veg. This biryani recipe is close to my heart which never fails me. Do try the recipe and impress your family.

Ingredients

FOR THE MASALA

• Ghee – 2 tblspn
• Oil – 3 tblspn
• Basmati Rice / Jeera Chamba Rice- 2 cup
• Onion – 1 large sliced thinly
• Green Chilli – 3 slit
• Ginger Garlic Paste – 3 tblspn
• Chilli Powder – 2 tsp
• Turmeric Powder – 1 tsp
• Coriander Leaves – 1/2 cup chopped
• Mint Leaves – 1/2 cup chopped
• Thick Coconut Milk – 1 cup
• Water – 2 cup
• Salt to taste

For Marinating

• Chicken – 500 gram chicken on the bone
• Thick Unsour Curd – 1 cup
• Chilli powder – 1 tsp
• Salt to taste

For Briyani Masala Powder

• Fennel Seeds / Sombu / Saunf – 1.5 tblspn
• Cinnamon Stick / Pattai – 2 small stick
• Cardamom Pods / Yelakai – 4
• Star Anise – 1
• Cloves / Krambu – 4

Step by Steps

Step 1

Marinate chicken with the given ingredients for 10 mins,You can leave it in the fridge overnight.

Step 2

Grind the ingredients given for the briyani masala to a fine powder.

Step 3

Wash and soak the basmati rice for 30 mins.

Step 4

Now make the masala. Heat oil and ghee in a frying pan.

Step 5

Add in onions, green chilli and saute till light golden

Step 6

Now add in ginger garlic paste and saute for a min.

Step 7

Add in turmeric, chilli powder and the ground masala.. Saute it for a min.

Step 8

Now add in the marinated chicken along with the marination. Saute it for 5 mins so the chicken gets coated with the masala.

Step 9

Now cover the pan and cook on a low heat for 15 mins.

Step 10

Transfer the masala to a pressure cooker. In the same kadai. Add a tsp of ghee and fry the soaked and drained rice for 5 mins or so. Once it is coated well with the ghee, add it back into the pressure cooker.

Step 11

Add in coriander leaves and mint leaves, coconut milk and water. Add salt to taste.

Step 12

Now bring everything to a boil. Cover the pressure cooker and let everything cook for 1 whistle on high. Simmer the flame and let it sit for 15 mins. Once 15 mins is over, switch off the flame and let the steam escape all by itself. Once the pressure is released. Open the cooker and fluff the rice with a fork.

Serve the briyani with raita.