Dindigul biryani recipe with step by step photos – This is an easy to prepare vegetarian version of the Dindigul biryani made with white button mushrooms, rice, aromatics, curd and ghee. It makes for a hearty meal when paired with raita, salad and papad.
The biryani from Dindigul (a city in Tamil Nadu state) is famous and popular. this biryani is made popular by the Dindigul thalappakatti restaurant, who are also the ones who created this biryani recipe.
I am sharing this recipe after a lot of trying and testing. I have tested this Dindigul style biryani with various ingredients and methods many times. finally I settled for two ways the recipe can be made and both of them are a favorite at home. I make no claim that this biryani tastes exactly as the one served in the Dindigul thalappakatti restaurants. As mentioned above, I make this biryani two ways. One is this method and the other is a slightly different method. Sharing the first version for now.
The original Dindigul thalappakatti is made with mutton or chicken. Being a vegetarian I substitute mushrooms or mixed veggies. If you use soy chunks, you can add them too.
I have shared two more South Indian biryani varieties with mushrooms:
For the rice I have used seeraga samba rice. If you do not have seeraga samba rice, then use basmati rice. Mushrooms can be substituted with mixed veggies.
This recipe is not a spicy version. According to your family preferences, you can increase the spiciness by adding more green chilies and spices.
Step-by-Step Guide
How to make Dindigul Biryani
1. Firstly rinse 1.25 cups seeraga samba rice (245 grams) in water for a couple of times. Then soak rice in enough water for 20 to 30 minutes. After 20 to 30 minutes drain all the water and keep the rice aside.
2. When the rice is soaking, prep the other ingredients like chopping onions, tomatoes, mushrooms etc. Then take the following whole spices.
3. Add them in a small grinder jar or coffee grinder and crush them coarsely.
4. Then add the following ingredients:
- 1 cup chopped onion
- 1 or 2 green chillies (chopped)
- ¼ cup chopped coriander leaves
- 2 tablespoons of chopped mint leaves
5. Without adding any water grind or blend to a smooth fine paste. The juices from the onions help in blending the ingredients. Hence there is no need to add any water.
Making Dindigul Biryani
6. Now heat 2 to 2.5 tablespoons of ghee in a pan. Add 1 tej patta (Indian bay leaf) and let it saute for a few seconds on low heat. You can also use half ghee and half oil.
7. Then add the prepared ground paste.
8. Stir and mix well. Begin to saute the paste on a low heat.
9. On a low heat saute for 4 to 5 minutes or till the color changes and you see ghee releasing at the sides. Stir often while sautéing.
10. Next add 1 teaspoon ginger-garlic paste.
11. Saute for 4 to 5 seconds on low heat.
12. Next add ½ cup of chopped tomatoes.
13. Then add the following ground spices:
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder (or cayenne pepper)
- ½ teaspoon coriander powder
14. Mix very well and saute for 1 to 2 minutes.
15. Then add 2 cups sliced or chopped white button mushrooms.
16. Mix well and saute the mushrooms for 2 to 3 minutes.
17. Keep the heat to a low and then add ¼ cup fresh curd (yogurt). The curd should be fresh and not very sour.
18. As soon as you add the curd, quickly stir and mix well.
19. Add 2.5 cups of water.
20. Season with salt as required. Stir and mix again. Check the taste of the stock and it should be slightly salty.
21. Bring the whole gravy to a boil on a medium heat.
22. Then add the soaked rice.
23. Gently stir and mix.
24. Next add 1 teaspoon of lemon juice. Stir again.
Cooking Dindigul biryani
25. Seal the pan with an aluminum foil.
26. Cover with its lid.
27. 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.
28. Serve Dindigul biryani hot or warm with any raita of your choice. Instead of raita you can also serve it with plain yogurt.
More Biryani varieties
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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 20 mins
Total Time 35 mins
Prevent your screen from going dark while making the recipe
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.
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.
- 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 Facts
Dindigul Biryani
Amount Per Serving
Calories 443 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg9%
Sodium 581mg25%
Potassium 525mg15%
Carbohydrates 75g25%
Fiber 6g25%
Sugar 6g7%
Protein 9g18%
Vitamin A 591IU12%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 4mg20%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 17mg21%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 8µg8%
Calcium 102mg10%
Vitamin B9 (Folate) 36µg9%
Iron 2mg11%
Magnesium 48mg12%
Phosphorus 192mg19%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.
This Dindigul Biryani Post from the blog archives, first published in December 2016 has been republished and updated on December 2022.
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