Dindigul Biryani

Dindigul Biryani originated in a place called Dindigul in Tamil Nadu state of India. Unlike other biryani recipes, you will need small rice (called seeraga chamba locally) instead of the usual basmathi rice.
INGREDIENTS

• 1/2   kg Mutton or Chicken
• 1/2   kg rice
• 2 onions finely chopped
• 2 tomatoes chopped
• 1 thick cup yogurt
• 3 tsp chilli powder
• 1 cinnamon stick
• 3 cloves
• 2 cardamom pods smashed
• 2 tsp ginger garlic paste
• 6 tsp lemon juice
• 4 tsp oil sesame oil
  You can substitute with olive oil if you are not able to get sesame oil
• 3 tsp ghee or molten butter
• Salt to taste

DIRECTIONS

1. Place rice in a bowl and add enough cold water to cover rice the completely and soak it for 30 minutes
2. Cook the rice in a rice cooker
3. Boil the mutton with ginger garlic paste,turmeric and salt until the meat is tender
4. Heat a thick bottom pan just fry cinnamon stick,cardamom and clove in oil
5. Add chopped onion and ginger garlic paste to this pan, saute them, till get slightly brown color.
6. Add chopped tomatos and fry it well
7. After 2 minutes add boiled mutton and mix thoroughly. Cook for another 2 mints.
8. Add chilli powder, curd, lemon juice,salt and cooked rice stir it well and close the lid. Add water if necessary
9. Let this stand for another 2 minutes
10. Then open the lid and add ghee into biryani then mix it well.
11. Serve hot

Dindigul Biryani, 6.8 out of 10 based on 13 ratings

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