Dindigul Biryani Recipe – Authentic Tamil Nadu Style Biryani

Dindigul Biryani is a legendary dish from Tamil Nadu, loved for its tangy, mildly spicy flavor and the use of seeraga samba rice. Originating from Dindigul city, this biryani stands apart from other South Indian biryanis due to its unique use of curd (yogurt) and lemon juice for a refreshing tang, along with a perfectly balanced masala. It is an integral part of Tamil Nadu’s food culture, often served at weddings, festivals, and special gatherings.

🛒 Ingredients for Dindigul Chicken Biryani (Serves 4–5)

For Marinating the Chicken

• Chicken (bone-in) – 1 kg

• Thick curd (yogurt) – 1 cup

• Ginger-garlic paste – 2 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1½ tsp

• Coriander powder – 1 tsp

• Salt – to taste

For the Biryani Masala

• Oil – 4 tbsp (preferably a mix of refined oil and ghee)

• Onions – 3 large (finely sliced)

• Tomatoes – 2 medium (chopped)

• Green chilies – 6 (slit)

• Fresh mint leaves – ½ cup (chopped)

• Fresh coriander leaves – ½ cup (chopped)

• Whole spices:

  • Bay leaves – 2

  • Cinnamon stick – 1 inch

  • Cloves – 5–6

  • Cardamom – 4

  • Star anise – 1

  • Black stone flower (kalpasi) – 1 small piece (optional but authentic)

For the Rice

• Seeraga samba rice – 3 cups

• Water – as required for boiling

• Lemon juice – 2 tbsp

• Salt – 1 tbsp

🍳 Step-by-Step Instructions

Step 1 – Marinate the Chicken

1. In a mixing bowl, combine chicken, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, and salt.

2. Mix well, cover, and marinate for at least 1 hour (overnight for maximum flavor).

Step 2 – Prepare the Rice

1. Wash seeraga samba rice thoroughly and soak it for 20 minutes.

2. In a large pot, bring water to boil, add salt, and cook the rice until it is 80% cooked.

3. Drain the water and keep the rice aside.

Step 3 – Make the Chicken Masala

1. Heat oil in a heavy-bottomed vessel or handi.

2. Add whole spices (bay leaves, cinnamon, cloves, cardamom, star anise, and kalpasi) and sauté for 30 seconds.

3. Add sliced onions and cook until golden brown.

4. Add chopped tomatoes and cook until soft.

5. Stir in marinated chicken, cover, and cook until half done.

6. Add green chilies, mint, and coriander leaves, and mix well.

Step 4 – Add the Tangy Twist

1. Pour lemon juice into the chicken masala and mix.

2. Simmer until chicken is fully cooked and oil separates from the masala.

Step 5 – Layer the Biryani

1. Spread cooked rice evenly over the chicken masala.

2. Sprinkle some fresh mint and coriander leaves for fragrance.

Step 6 – Dum Cooking

1. Cover the handi tightly with a lid.

2. Place on low heat for 20–25 minutes, allowing the flavors to blend.

3. Turn off the heat and let it rest for 10 minutes before serving.

🥗 Serving Suggestions

• Serve hot with onion raita, boiled eggs, or brinjal curry (ennai kathirikai).

• Best enjoyed during festive occasions, family gatherings, or weekend feasts.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for the Best Dindigul Biryani

• Always use seeraga samba rice for authentic texture and aroma.

• Do not skip lemon juice – it gives Dindigul Biryani its signature tanginess.

• Marinate the chicken longer for richer flavor absorption.

• Dum cook on very low flame to prevent burning at the bottom.

📍 Location & Origin

• Cuisine: Tamil Nadu Cuisine – South India

• City of Origin: Dindigul, Tamil Nadu

• Cultural Significance: Made popular by the famous Thalappakatti restaurants, this biryani has been part of the region’s food culture since the 1950s. Its distinct tangy-spicy flavor comes from the perfect balance of curd, lemon juice, and freshly ground spices.

Interesting Facts :-
This Authentic Dindigul Chicken Biryani is a tangy, mildly spicy, and aromatic South Indian specialty that perfectly represents Tamil Nadu’s culinary heritage. With short-grain seeraga samba rice and balanced spices, it’s an unforgettable dish for any biryani lover.