Biryani · Dindigul · Southern · Tamil · Jul 23, 2025

Dindigul Biryani

Spice mix with the right balance of mint, green chilli and herbs, takes you straight to the biryani capital of Tamil Nadu.

Onion
Small Onion
Ginger
Garlic
Tomato
Mint Leaves
Coriander Leaves
Green Chilli
TakTak Biryani Blend (Cumin Seeds, Fennel Seeds, Cinnamon, Clove, Cardamom, Chilli Powder)
Nutmeg
Cashew Nut
Salt

Soak 500g (1lb) seeraga-samba rice for at least 30 mins.
If using goat meat, cook meat in a pressure cooker first with salt. Save the goat broth for later.
Mix both package contents with 400ml water to make a paste.
Add 75ml oil & 75ml ghee to the paste. Saute on low-medium heat for 20 minutes.
Add 500g (1lb) cooked goat or fresh chicken or vegetables.
Add 100ml curd, half lemon and saute for few minutes.
Add required amount of water (or goat broth) and allow to boil, then add the soaked rice, 1 teaspoon ghee, 1 cup chopped mint leaves.
Cook in pressure cooker or tightly sealed pan until done.

NOTE: THE RECIPE CAN BE MADE DRY / GRAVY

Using a pressure cooker?
Adjust timer/whistle accordingly.