Dindigul Biryani

Name: Dindigul Biryani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 serving
Ingredients: 1.25 cups seeraga samba rice; enough water for soaking rice; 2 green cardamoms; 1 inch cinnamon; 1 to 2 single strands of mace; 2 cloves; 1 small piece of stone flower; 8 to 10 whole black pepper; ¼ teaspoon fennel seeds; 1 large onion; 1 or 2 green chillies; ¼ cup chopped coriander leaves; 2 tablespoons chopped mint leaves; 2 to 2.5 tablespoons ghee; 1 tej patta; 1 teaspoon ginger garlic paste; ¼ teaspoon turmeric powder; ¼ teaspoon red chilli powder; ½ teaspoon coriander powder; 1 large tomato; 200 grams mushrooms; ¼ cup curd; 1 teaspoon lemon juice; 2.5 cups water; salt as required

User Reviews

4.4

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
3
Calories
443 kcal
Course
Main Course
Cuisine
Indian

Dindigul Biryani

Chad Simpson

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An easy to prepare vegetarian version of the Dindigul biryani made with mushrooms.

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Ingredients

Servings

soaking rice

1.25 cups seeraga samba rice or 245 grams seeraga samba rice - can also use basmati rice
enough water for soaking rice

whole spices

2 green cardamoms
1 inch cinnamon
1 to 2 single strands of mace
2 cloves
1 small piece of stone flower (dagad phool) - skip if you do not have
8 to 10 whole black pepper
¼ teaspoon fennel seeds

for green paste

1 large onion or 100 to 105 grams onions or 1 cup chopped onion
1 or 2 green chillies
¼ cup chopped coriander leaves
2 tablespoons chopped mint leaves

other ingredients

2 to 2.5 tablespoons ghee or you can also use half ghee and half oil
1 tej patta (indian bay leaf)
1 teaspoon ginger garlic paste
¼ teaspoon turmeric powder
¼ teaspoon red chilli powder
½ teaspoon coriander powder
1 large tomato or 100 grams tomato or ½ cup chopped tomato
200 grams mushrooms or 2 cups chopped mushrooms
¼ cup curd (yogurt)
1 teaspoon lemon juice - optional
2.5 cups water
salt as required

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Instructions

soaking rice

Firstly rinse 1.25 cups seeraga samba rice (245 grams) in water for a couple of times. Then soak rice in enough water for 30 minutes. After 30 minutes drain all the water and keep the rice aside.
When the rice is soaking, prep the other ingredients like chopping onions, tomatoes, mushrooms etc.

preparing masala paste

Take the whole spices "mentioned under the list whole spices" in a small grinder jar and grind coarsely.
Then add 1 cup chopped onion, 1 or 2 green chillies (chopped), ¼ cup chopped coriander leaves and 2 tablespoon chopped mint leaves.
Without adding any water grind to a smooth paste.

making dindigul biryani

Now heat 2 to 2.5 tablespoons ghee in a pan. Add 1 tej patta and let it saute for a few seconds. You can also use half ghee and half oil.
Then add the ground paste.
Mix well and saute the paste on a low flame for 4 to 5 minutes or till the color changes and you see ghee releasing at the sides.
Stir often while sautéing. Next add ginger-garlic paste and saute for 4 to 5 seconds.
Next add chopped tomatoes along with turmeric powder, red chilli powder and coriander powder.
Mix very well and saute for 1 to 2 minutes.
Then add 2 cups sliced or chopped white button mushrooms. Mix well and saute the mushrooms for 2 to 3 minutes.
Keep the flame to a low and then add fresh curd (yogurt). As soon as you add the curd, quickly stir and mix well.
Add 2.5 cups water. Season with salt as required and mix again. Check the taste of the stock and it should be slightly salty.
Bring the whole gravy to a boil on a medium heat. Then add the soaked rice and gently mix.
Next add 1 teaspoon lemon juice. Stir again.

Cooking dindigul biryani

Seal the pan with an aluminum foil. cover with its lid.
On a low flame or sim, dum cook the biryani for 15 to 16 minutes. Do use a thick bottomed heavy pan or else the biryani can get burnt from the bottom. If in doubt, then place a heavy tawa (griddle) on the stovetop and keep the pan on it.
To check if the biryani is cooked properly first the rice grains should be tender and fluffy. Secondly there should not be any liquid or gravy at the bottom of the pan.
If in case there is any gravy at the bottom of the pan, then continue to dum cook until all the liquids is absorbed by the rice.
Allow the biryani to rest for 5 to 6 minutes and then open the lid. Gently fluff and then serve.
Serve dindigul biryani with any raita of your choice.

Notes

Add more green chilies for a spicy taste.
Instead of seeraga samba rice, you can use basmati rice.
Instead of mushrooms, you can add mix veggies.
Use fresh curd and it should not be very sour.

Nutrition Information

Show Details

Calories 443kcal (22%) Carbohydrates 75g (25%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 28mg (9%) Sodium 581mg (24%) Potassium 525mg (15%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 591IU (12%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 4mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 17mg (19%) Vitamin D 1µg Vitamin E 1mg Vitamin K 8µg Calcium 102mg (10%) Vitamin B9 (Folate) 36µg Iron 2mg (11%) Magnesium 48mg Phosphorus 192mg Zinc 2mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 443 kcal

% Daily Value*

Calories	443kcal	22%
Carbohydrates	75g	25%
Protein	9g	18%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	28mg	9%
Sodium	581mg	24%
Potassium	525mg	11%
Fiber	6g	24%
Sugar	6g	12%
Vitamin A	591IU	12%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	4mg
Vitamin B6	1mg
Vitamin B12	1µg	42%
Vitamin C	17mg	19%
Vitamin D	1µg	5%
Vitamin E	1mg
Vitamin K	8µg
Calcium	102mg	10%
Vitamin B9 (Folate)	36µg
Iron	2mg	11%
Magnesium	48mg	12%
Phosphorus	192mg
Zinc	2mg