The word Biryani is derived from the Persian word Birian, which means
‘fried before cooking’ and Birinj, the Persian word for rice. There are various
theories related to the origin of this scrumptious dish. Biryani originated
from Persia and was brought to
India by the Mughals.
I love reading about the Mughal Era and its food in the history. Its amazing
to read about so much variety of food flavors that they added to the Indian
cuisine…. Gulab Jamuns, Jalebis, Imartis, and so many other rich desserts and
numerous curries and the most amazing out of all are Biryanis…so many
varieties, so fragrant, so delicious and so different from one another. The
best part was that they always incorporated local spices with their Biryani
recipes coming up with distinguishably different flavors each time. Each region
has a completely different way of making Biryani from another.
The state of Tamil Nadu has some really celebrated Biryanis, most of which
have evolved in the state’s smaller towns. A beautiful example is Ambur
Biryani and Salem Biryani. As the folklore says, Dindigul Biryani actually developed in a particular
small restaurant, which is till date super popular for its “Dindigul Biriyani” , they spell it differently.
The best thing I like about these South Indian Biryani is that the ingredients are always pretty simple, nothing fancy, nothing that requires you to urgently run to a store and despite the simplicity, the outcome is always so deliciously fancy. Enjoy!!!
Print Recipe
Dindigul Biryani
Dindigul Biryani is from the state of Tamil Nadu.
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Instructions
Add Oil to a pan. Add 2 Bay leaves, cloves, cardamoms, Shahi zeera and cinnamon.
Add Onions and fry till they turn Golden brown in color.
Take around 2 tbsp of fried onions out for garnishing later. Add ginger garlic paste and saute till the raw smell goes away.
Add green chilies and saute for 2 minutes.
Add the chicken and cook for 3-4 minutes.
Add tomatoes and cook till they are soft and mushy. Add coriander leaves and mint leaves.
Add coriander powder, Red chili powder, salt and Turmeric Powder. Mix well and cook for 5-7 minutes.
Add Yoghurt and cook for another 10 minutes, till the oil separates.
Add Ghee to a pan, followed by Star anise, cardamom powder, mint leaves and Bay leaf.
Add water to the pan and add salt, let it come to a boil.
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Let it come to a boil. The Rice should be 70% cooked. They should be soft from the middle and a little hard from the sides.
Layer the Rice over the cooked Yakhni.
Cover with a cloth and then cover with a lid. Or, you can seal it with dough all around making the pot airtight. Cook on high flame for 5-7 minutes and then on low flame for 20 minutes.
Cut the dough and the Biryani is ready.
Serve with Raita or Dalcha.
