Dindigul Biryani Recipe | How to make Dindigul Biryani

Dindigul Biryani Recipe (NON-VEG RECIPE)

Dindigul Mutton Biryani is one of the famous biryanis in South India. We add a hand-made biryani masala, which gives a good flavor to the biryani. Make this Biryani using Seeraga samba rice to get the real taste. Here we use hand-made biryani powder. Don’t use any store-bought powder because this biryani powder which we make is the main ingredient for this recipe. We get more hand-made powder when we use the below-mentioned quantity but use only 2 tbsp for the biryani for the measurements I have shown. The remaining powder, can store them in an air-tight container and use for any mutton or chicken curry.

Ingredients:

• 1 kilograms rice

• 400 gm onion

• 2 sprigs mint leaves

• 3 teaspoon ginger paste

• 4 cinnamon

• 4-star anise

• 250 gm yogurt (curd)

• 50 gm ghee

• 2 teaspoon coriander powder

• 1 tablespoon mace powder

• 1 piece lemon

• 1 1/2 kilograms mutton

• 400 gm tomato

• 2 sprigs coriander leaves

• 3 teaspoon garlic paste

• 4 clove

• 1 teaspoon capers

• 200 ml refined oil

• 2 teaspoon chili powder

• 4 teaspoon powdered black pepper

• 4 green cardamom

Recipe:

• Step 1

  Cut the mutton into small pieces, wash them squeaky clean and soak them in curd for 20 minutes. Add the juice of one lemon. Wash the rice thoroughly and soak it in water for half an hour. Soaking helps in the cooking process.

• Step 2

  Keep the biryani vessel on the stove and add oil. Once it is sufficiently hot, put in cinnamon, cardamom, cloves, star anise, caper, mace powder, mint leaves, and coriander leaves. (Chop roughly or break with your hands the coriander and mint leaves.)

• Step 3

  Finely slice the onions and add them to the oil-spice mix. Saute well till they turn transparent. Add ginger-garlic paste, followed by sliced tomatoes. Mix well and cook on low flame till the tomatoes and onions lose their raw smell and the

• Step 4

  Add the mutton pieces along with the curd, coriander powder, chili powder, and then add a glass of water. Add the required amount of salt and cook the mutton on low flame. Keep it covered so that the moisture does not evaporate.

• Step 5

  Once the meat is cooked and tender, add the pepper powder, soaked rice, the remaining mint, and coriander leaves. Keep the flame high at this point.

• Step 6

  When it starts bubbling, put the lid on the vessel and add the weight (in dum style). Leave it for about 20 mins and then add ghee. (If you do not have a vessel with a close-fitting lid, you can seal it with a layer of dough.)

• Step 7

  Once done, remove from fire and uncover. Spread it on a large plate if you feel it is slightly overdone. Serve it with raita or brinjal curry and salad.