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Dindigul Biryani
An easy to prepare vegetarian version of the Dindigul biryani made with mushrooms.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 3
Calories: 443 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
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
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.
Cup of Yum
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
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
% 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 |
* Percent Daily Values are based on a 2,000 calorie diet.