Dindigul Biryani

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Overview:

Dindigul Biryani is known for its tangy flavor, derived from the use of curd and lemon juice. It is a famous variety from Tamil Nadu and is made using Seeraga Samba rice.

Origin:
Originating from the Dindigul district in Tamil Nadu, this biryani has gained popularity for its tangy and spiced flavors.

Nutritional Facts (per serving):

  • Calories: 540 kcal
  • Protein: 28g
  • Fat: 20g
  • Carbohydrates: 70g

Ingredients:

  • 500g Seeraga Samba rice
  • 750g mutton
  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 2 large onions (fried)
  • 2 tbsp ginger-garlic paste
  • Whole spices (cardamom, cloves, cinnamon)
  • Fresh coriander and mint leaves

How to Make:

  1. Cook the Meat: Heat oil, fry onions, add ginger-garlic paste, yogurt, and lemon juice. Cook the marinated mutton until tender.
  2. Cook the Rice: Cook Seeraga Samba rice with whole spices until partially done.
  3. Layering: Layer the mutton and rice, adding fried onions, mint, and coriander leaves.
  4. Final Dum: Seal and cook on low heat for 25-30 minutes.
  5. Serve: Serve with a side of onion raita and lemon wedges.
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