Better than Dindigul Thalappakatti Veg Biryani?😱 Try Cookd style Dindigul Veg Biryani Recipe

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Dindigul Biryani is a delectable dish originated in the city of Dindigul and it is prepared with the Seeraga samba rice and it is best served with onion raita and Biryani Kathirikai. Try this recipe out and let us know what you think 😍

Dindigul Veg Biryani Recipe:

For Biryani masala :

Cinnamon - 2 Sticks
Green Cardamom - 5 nos
Cloves - 5 nos
Star Anise - 1 nos
Kalpasi - 2 pcs
Peppercorns - ½ tsp
Other Ingredients :

Seeraga Samba Rice (washed and soaked) - 500 grams
Groundnut Oil - 5 tbsp
Ghee - 5 tbsp + 1 tbsp
Bay Leaves - 2 nos
Ginger Garlic Paste - 5 tbsp
Onion (finely chopped) - 3 nos
Green Chilli (slit) - 2 nos
Coriander leaves (roughly chopped) - ¼ Cup
Mint Leaves - ¼ Cup
Tomato (Finely Chopped) - 2 nos
Red Chilli Powder - ½ tbsp
Curd - ½ Cup
Mixed Vegetables - 500 gms
Salt - 1 ½ tbsp
Water - 900 ml
Lemon - ½ no

Cooking Instructions:

1. Transfer the whole spices to a blender and grind it to a coarse powder.

2. Wash and soak the rice for 20 minutes

3. Heat a pot, add groundnut oil and ghee. Add the bay leaves and let it crackle.

4. Add the onions and saute till they turn translucent.

5. Add the green chilli and let it cook in the oil for a minute. Keep mixing it well

6. Add the ginger garlic paste and cook it for a minute.

7. Add the tomatoes and cook it till it turns soft.

8. Add the coriander and mint leaves and let it fry till it gives out an aroma.

9. Add the red chilli powder, biryani masala and cook it till it gives out an aroma.

10. Add the curd, mix it well. Cook it until oil starts floating on top.

11. Add the vegetables and stir till it is evenly coated with the masala.

12. Add salt, mix it well.

13. Add water, mix and bring it to a boil.

14. Add the rice. Mix the rice gently for a minute in the masala and let it cook till the rice and water are at the same level.

15. Add the lemon juice and mix well.

16. Close it tightly with a lid.

17. Cook it on a dum on low flame for 15 minutes.

18.Turn off the flame after 15 minutes and let it rest for another 5 minutes before opening the pot.

19. Open the pot, fluff the rice. Finish with ghee.

20. Serve it hot with onion raita and biryani kathirikai or accompaniments of your choice.

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