- 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 1 teaspoon ginger-garlic paste and saute for 4 to 5 seconds. Next add ½ cup chopped tomatoes along with ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and ½ teaspoon 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 ¼ cup fresh curd (yogurt). Mix very well. Add 2.5 cups water. Season with salt 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 flame. Then add the 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. 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.
Dindigul biryani
#myrecipe
By Shaalini Shaalu
Jan, 8th
586
Servings
2 persons
Cook Time
50 minutes
Ingredients
24
- 26
Ingredients
- Rice
- Water
- Cardamom
- Cinnamon
- Cloves
- Mace
- Oil
- Stone flower
- Black pepper
- Fennel seeds
- Onion
- Green chillies
- Coriander
- Mint
- Ghee
- Bay leaf
- Ginger garlic paste
- Turmeric powder
- Red chilli powder
- Coriander powder
- Tomato
- Mushrooms
- Yogurt
- Onion
- Water
- Salt
