Tamil Nadu
Dindigul mutton biryani
Small grain rice, pepper and lots of curd. Dindigul's biryani is tangy and proud of it.
90 minTime
34 gProtein each
mediumSpice
0.5hPlan ahead. Soak for 0.5 hours first; the 90 minutes come after.
Make it your way
Grandma's waySeeraga samba rice, shallots, pepper and curd.
The original634kcalsame
34 gproteinsame
4 gfibresame
90minutessame
Dindigul biryani, as the town's biryani shops make it.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Soak rice 20 minutes. Pressure cook mutton with half the ginger garlic paste, salt, turmeric water and 1 cup water for 5 whistles. Let pressure release naturally.
- 2Heat oil and ghee, fry whole spices and shallots until golden. Add remaining ginger garlic paste, green chillies, mint and coriander.
- 3Add tomatoes, chilli powder, pepper and curd; cook until thick. Add mutton with its stock.
- 4Top up the stock to the right water level, add lemon and salt, bring to a boil and add drained rice.
- 5Cover tightly and cook on lowest heat (dum) for 20 minutes. Rest 10 minutes before opening.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.