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Dindigul Chicken Biryani

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Adjust Servings:
For the chicken marination :
250 grams Chicken
½ tsp Turmeric powder
2 tbsp curd
1 tsp lemon Juice
salt to taste
For the masala :
1 tbsp ginger-garlic paste
1 Onion
2 green chilies
1/2 cup mint leaves
½ cup Chopped coriander leaves
For the rice
2 cups soaked for 20 minutes Basmati/Seeraga Samba rice
1/2 cup mint leaves
1/4 cup chopped coriander leaves
2 chopped tomatoes
1 tbsp Ghee
2 tsp Garam masala
1/2 tsp Red chili Powder
4 cloves
1 cinnamon stick
1 Star Anise
2 bay leaves
salt to taste

Dindigul Chicken Biryani

  • Non Veg
  • 1 hr
  • Serves 3
  • Easy


  • For the chicken marination :

  • For the masala :

  • For the rice


Dindigul is home to one of the most famous biriyanis of India. While the current practice to make this recipe is with basmati rice, traditional biriyani houses of Dindigul still swear by seeraga samba rice. This recipe of Dindigul chicken biriyani takes just about an hour to cook and offers excellent flavors that everyone falls in love with.

Health Benefits:

Seeraga samba rice is rich in fibre and contains sodium, which helps maintain concentration of electrolytes in the blood. This variety of rice also contains a considerable amount of iron. Chicken, on the other hand, is not only packed with nutrients and minerals, but also low on fat and carbohydrates.

Nutrition facts of Dindigul Chicken Biriyani:

  • Calories – 348
  • Fat – 9.8 g
  • Carbohydrate – 48 g
  • Protein – 16 g
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How to make Dindigul Chicken Biriyani

  1. Marinate the chicken with turmeric powder, salt, curd and lemon juice for 30 minutes.
  2. Mix onion, ginger-garlic paste, coriander and mint leaves and green chilies without adding water.
  3. Heat 3 tbsp oil with ghee, cloves, cinnamon, star anise and bay leaves.
  4. Saute for a minute and add the coriander and mint leaves.
  5. Cook for 2-3 minutes, add the marinated chicken and cook for 5 minutes. 
  1. Add the chopped tomatoes and cook for another 2 minutes.
  2. Add garam masala, red chili powder and the prepared masala paste. Cook until the oil separates.

How to make the biriyani:

  1. Add 4 cups of water in the chicken masala and bring to boil.
  2. Add pre-soaked rice and a pinch of salt. Stir to combine let cook until the rice is completely done.
  3. Serve hot with onion raita.

Fun Fact

In the traditional restaurants of Dindigul, chicken biriyani is only served during the weekends. It is only mutton biriyani that you get during the weekdays.

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