Dindigul Chicken Biryani

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

Ingredients

Chicken: 250 grams

Turmeric powder: ½ tsp

curd: 2 tbsp

lemon Juice: 1 tsp

salt to taste

ginger-garlic paste: 1 tbsp

Onion: 1

green chilies: 2

cup mint leaves: 1/2

Chopped coriander leaves: ½ cup

Basmati/Seeraga Samba rice: 2 cups soaked for 20 minutes

cup mint leaves: 1/2

cup chopped coriander leaves: 1/4

chopped tomatoes: 2

Ghee: 1 tbsp

Garam masala: 2 tsp

Red chili Powder: 1/2 tsp

cloves: 4

cinnamon stick: 1

Star Anise: 1

bay leaves: 2

salt to taste

How To Make Dindigul Chicken Biryani

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. 

6. Add the chopped tomatoes and cook for another 2 minutes.
7. 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.