Dindigul Chicken Biryani Recipe | Authentic Dindigul Biryani | Traditional Tamil Nadu Chicken Biryani with Seeraga Samba Rice
Dindigul Chicken Biryani is a famous South Indian biryani originating from Dindigul, a historic city in Tamil Nadu. Unlike Hyderabadi Biryani, which traditionally uses basmati rice, Dindigul Biryani is prepared with aromatic seeraga samba rice.The biryani is known for its distinctive tangy flavour derived from curd and lemon juice, along with a carefully balanced blend of whole spices. The shorter grains of seeraga samba rice absorb the spices beautifully, resulting in a flavourful and aromatic dish where every grain carries the essence of the masala.
Servings 6 People
Calories 590kcal
Cost NA
Equipment
- Heavy-bottomed biryani potLarge mixing bowlSpice grinderMeasuring cupsMeasuring spoonsChopping boardSharp knifeWooden spatulaRice strainer
Ingredients
- For Marinating the Chicken
- 1 kg chicken bone-in pieces
- 1 cup thick curd
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp turmeric powder
- Salt to taste
- Juice of 2 lemons
- For the Spice Blend
- 2 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 4 cloves
- 3 green cardamoms
- 1 small cinnamon stick
- For the Biryani
- 750 g seeraga samba rice
- 4 tbsp oil
- 2 tbsp ghee
- 3 large onions sliced
- 4 green chillies slit
- 3 tomatoes chopped
- ½ cup mint leaves
- ½ cup coriander leaves
- Salt to taste
- Water as required
- For Garnishing
- Mint leaves
- Coriander leaves
- Lemon wedges
Instructions
- Step 1: Marinate the Chicken
- Combine:
- Chicken
- Curd
- Ginger paste
- Garlic paste
- Turmeric
- Lemon juice
- Salt
- Mix thoroughly.
- Cover and refrigerate for one hour.
- Step 2: Prepare the Rice
- Wash seeraga samba rice several times.
- Soak for 20 minutes.
- Drain completely.
- Step 3: Prepare the Spice Powder
- Dry roast:
- Peppercorns
- Cumin
- Fennel
- Cloves
- Cardamom
- Cinnamon
- Cool and grind into a fine powder.
- Step 4: Cook the Masala
- Heat oil and ghee.
- Add sliced onions.
- Cook until lightly golden.
- Add green chillies.
- Add tomatoes.
- Cook until soft.
- Add mint and coriander leaves.
- Step 5: Cook the Chicken
- Add marinated chicken.
- Cook until partially done.
- Add prepared spice powder.
- Mix thoroughly.
- Cook for 10–15 minutes.
- Step 6: Add Rice
- Add soaked rice.
- Mix gently.
- Pour hot water.
- Adjust seasoning.
- Bring to a gentle boil.
- Step 7: Dum Cooking
- Cover with a tight-fitting lid.
- Cook on low heat for 20–25 minutes.
- Allow resting for 10 minutes before opening.
- Step 8: Serve
- Fluff gently.
- Garnish with mint and coriander.
- Serve hot with:
- Onion raita
- Brinjal curry
- Boiled eggs
- Lemon wedges