Dindigul Biryani

5 from 4 votes

An easy to prepare vegetarian version of the Dindigul biryani made with mushrooms.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: South Indian, Tamil Nadu

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 443kcal

1.25 cups seeraga samba rice or 245 grams seeraga samba rice - can also use basmati rice
enough water for 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.

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.

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.

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.