Dindigul biryani recipe with step by step photos – this is an easy to prepare vegetarian version of the Dindigul biryani made with mushrooms.
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:
- Ambur biryani (with mushrooms)
- Mushroom biryani (Chettinad style)
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.
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 30 minutes. After 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 and crush coarsely.
4. Then add 1 cup chopped onion, 1 or 2 green chillies (chopped), ¼ cup chopped coriander leaves and 2 tablespoon chopped mint leaves.
5. Without adding any water grind to a smooth paste.
Making Dindigul biryani
6. Now heat 2 to 2.5 tablespoon ghee in a pan. Add 1 tej patta (Indian bay leaf) and let it saute for a few seconds. You can also use half ghee and half oil.
7. Then add the ground paste.
8. mix well and begin to saute the paste on a low flame.
9. on a low flame 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.
12. Next add ½ cup chopped tomatoes.
13. Then add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder and 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 flame to a low and then add ¼ cup fresh curd (yogurt).
18. Mix very well.
19. Add 2.5 cups water.
20. Season with salt 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 flame.
22. Then add the rice.
23. Gently mix.
24. Next add 1 teaspoon 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. Allow the biryani to rest for 5 to 6 minutes and then open the lid. Gently fluff and then serve.
28. Serve Dindigul biryani with any raita of your choice.
More Biryani varieties
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Dindigul Biryani
Ingredients
soaking rice
- 1.25 cups seeraga samba rice or 245 grams seeraga samba rice - can also use basmati rice
- enough water for soaking rice
whole spices
- 2 green cardamoms
- 1 inch cinnamon
- 1 to 2 single strands of mace
- 2 cloves
- 1 small piece of stone flower (dagad phool) - skip if you do not have
- 8 to 10 whole black pepper
- ¼ teaspoon fennel seeds
for green paste
- 1 large onion or 100 to 105 grams onions or 1 cup chopped onion
- 1 or 2 green chillies
- ¼ cup chopped coriander leaves
- 2 tablespoons chopped mint leaves
other ingredients
- 2 to 2.5 tablespoons Ghee or you can also use half ghee and half oil
- 1 tej patta (indian bay leaf)
- 1 teaspoon Ginger Garlic Paste
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ½ teaspoon Coriander Powder
- 1 large tomato or 100 grams tomato or ½ cup chopped tomato
- 200 grams mushrooms or 2 cups chopped mushrooms
- ¼ cup Curd (yogurt)
- 1 teaspoon lemon juice - optional
- 2.5 cups water
- salt as required
Instructions
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.
Notes
- 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.
Came out perfect…..
Thanks a lot…..
Welcome Priya
thanks dassana for yet another tasty biryani recipe using seeramba rice.added peas,potatoes & brinjals & pressure cooked it.loved this flavourful spiced biryani.
welcome meveera. glad to know that you liked the biryani