How to make Dindugal briyani Quick and Easy food recipe
Dindigul biryani is a popular South Indian biryani variant known for its unique flavor, often made with small grain rice like seeraga samba and a blend of spices. Here's a simplified, quick recipe for Dindigul biryani that you can try:
Ingredients:
Chicken or Mutton: 500 grams, cut into medium pieces
Seeraga Samba Rice: 2 cups (you can substitute with Basmati rice if unavailable)
Onions: 2 large, thinly sliced
Tomatoes: 2 large, chopped
Ginger-Garlic Paste: 2 tablespoons
Green Chilies: 3-4, slit
Curd (Yogurt): 1/2 cup
Mint Leaves: 1/2 cup, chopped
Coriander Leaves: 1/2 cup, chopped
Lemon Juice: 2 tablespoons
Oil: 3 tablespoons
Ghee: 2 tablespoons
Salt: to taste
Spices:
Cinnamon Stick: 1-inch piece
Cloves: 4-5
Cardamom: 3-4
Bay Leaf: 1
Star Anise: 1
Jathipathiri:1
Fennel Seeds: 1 teaspoon
Red Chili Powder: 1 teaspoon
Turmeric Powder: 1/2 teaspoon
Coriander Powder: 1 tablespoon
Garam Masala Powder: 1 teaspoon
Steps:
Preparation:
Wash the rice and soak it in water for about 20 minutes. Drain and set aside.
Heat oil and ghee in a large pot or pressure cooker. Add the whole spices (cinnamon, cloves, cardamom, bay leaf, star anise, fennel seeds) and sauté for a minute until fragrant.
Cooking the Meat:
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and green chilies, sauté until the raw smell disappears.
Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and garam masala powder.
Cook until the tomatoes turn soft and the oil starts to separate.
Add the meat (chicken or mutton), mix well, and cook on medium heat until the meat is browned.
Add curd, mint leaves, coriander leaves, and salt. Mix everything well.
Cook until the meat is nearly done (for mutton, you may want to pressure cook for 2-3 whistles).
Cooking the Rice:
Add the soaked and drained rice to the pot. Mix gently to coat the rice with the masala.
Add 4 cups of water (2 cups for every cup of rice) and lemon juice.
Check the seasoning and adjust if necessary.
If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. If cooking in a regular pot, cover and cook on low heat until the rice is fully cooked and water is absorbed.
Finishing:
Once cooked, fluff the rice gently with a fork.
Serve hot, garnished with some additional coriander leaves or a side of raita.
This quick and easy version captures the essence of Dindigul biryani without requiring extensive preparation or hard-to-find ingredients. Enjoy your flavorful and aromatic biryani!