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Biryani with Sides

Dindigul Style Chicken Biryani

Dindigul Style Chicken Biryani is a flavorful and aromatic South Indian dish made with Seeraga Samba rice, an assortment of spices, and succulent chicken. This recipe captures the traditional essence of the famous Dindigul-style biryani with a homemade spice blend. Perfect for family lunches or festive occasions, this one-pot dish is sure to impress!
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Prep Time: 40 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Dindigul Chicken Biryani
Servings: 3
Author: Chef Yogi

Ingredients

Dindigul Biryani Spice Powder

  • 1 inch Cinnamon Stick
  • 1½ tsp Fennel Seeds
  • 1 blade Mace
  • 2 pieces Kalpasi Stone Flower
  • ½ tsp Cumin Seeds
  • 4 no Cloves
  • 3 no Cardamom Pods
  • ½ no Star Anise

Dindigul Biryani Chicken Biryani

  • 300 g Chicken cleaned and cut into pieces
  • 3 cups Seeraga Samba Rice 450 gm
  • 2 tbsp Oil
  • 2 tbsp Ghee
  • 2 no large Onions thinly sliced
  • 3 no Green Chilies slit
  • 2 tbsp Ginger-Garlic Paste
  • 2 no Tomatoes finely chopped
  • 2 tbsp Curd Yogurt
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tbsp Coriander Powder
  • 1 tbsp Prepared Biryani Spice Powder
  • 2 tsp Salt
  • ½ cup Coriander Leaves chopped
  • ½ cup Mint Leaves chopped
  • 4½ cups Water

Instructions

  • In a dry pan, lightly toast all the Biryani Spice Powder ingredients on low heat until aromatic.
    Spices for biryani
  • Grind them into a coarse powder and set aside.
    Coarse Powder
  • Heat oil in a heavy-bottomed pan or pressure cooker over medium heat.
    Hot Oil Pan
  • Add sliced onions and slit green chilies, sauté until golden brown.
    Golden Brown Onions
  • Stir in ginger-garlic paste and cook until the raw smell disappears.
    Ginger Garlic Paste
  • Add chopped tomatoes, cook until they turn soft and mushy.
    Soft Cooked Tomatoes
  • Mix in chopped coriander leaves and mint leaves.
    Fresh Herb Mix
  • Add turmeric powder, red chili powder, coriander powder, and 1 tbsp of the prepared biryani spice powder. Stir well.
    Spice Powder Mix
  • Add chicken and cook until it turns white.Stir in curd (yogurt), mix well, and cook for another 2 minutes.
    Cooking Chicken White
  • Pour in 4.5 cups of water, add salt, and bring to a boil.
    Water Boiling Point
  • Drain the soaked Seeraga Samba rice and add it to the boiling mixture. Cover the lid and cook:
    Rice Added Boiling
  • Cook for 1 whistle on high flame, then reduce to low flame for 5 minutes. Turn off the heat and allow pressure to release naturally. open the lid and drizzle ghee over the rice. gently with a fork to mix without breaking the grains.
    Fluffed Rice Dish
  • Let the biryani rest for 5–10 minutes before serving. serve it with onion pachadi, boiled egg and brinjal curry.
    Biryani with Sides

Notes

Biryani with Sides
Biryani and Accompaniments
Substitutions
  • You can substitute chicken with mutton if preferred.
Storage
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
  • Serve with raita or pickled onions for a complete meal.
Equipment Needed
  • Heavy-bottomed pan or pressure cooker, mortar and pestle or spice grinder for grinding spices.
Tried this recipe?Let us know how it was!