Dindigul is Tamil Nadu’s Biryani city. The place has been a hot-pot of meeting cultures and this explains the rich cuisine of the city. Dindigul Biryani is a delicious recipe to indulge in anytime. An amazing South Indian preparation which would simply be loved by everyone.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
- Serving Size5
- 1 kg Chicken
- 1 kg Samba Rice
- 4 tsp Oil
- 2 tsp Ghee
- Onion – 10 Sliced
- Tomatoes – 4 chopped
- Green chillies – 4
- Cardamom – 5 Pcs
- Cinnamon – 5 Pcs
- Cloves – 5 Pcs
- 3 tsp Ginger garlic paste
- 2 tsp Thillai’s Turmeric Powder
- 2 tsp Thillai’s Chilli Powder
- Salt to tasty
- 2 tsp Lemon Juice
- Fresh Mint leaves
- Fresh Coriander leaves
- Wash and cut chicken. In a pressure cooker, take the chicken along with salt, 2 tsp of Thillai’s Chilli Powder, 2tsp of Thillai’s Turmeric Powder, and yogurt.
- Pressure cook for 2-3 whistles. Once done, allow the pressure to fall down.
- Cook the excess water if any.
- Grind the shallots along with fresh mint leaves, fresh coriander leaves and green chilies, cinnamon, cardamom, cloves to a smooth paste. Keep it aside
- Then add the onion sliced, green chilies, followed by the ginger garlic paste, saute well.
- Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.
- Now add the cooked chicken and saute well. Add the drained rice and bring to boil.
- Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.
- Grease a nonstick pan with ghee, spread the cooked biryani nicely and cover with a thick lid and dum cook for another 15 mins.
- Serve hot with Onion Raita or chicken gravy.