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