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Today, our Culinary head Chef Sanjna is going to be cooking one of the most popular South Indian Biryani, Dindigul Biryani! Did she make it better? Watch this video to find out.
Host: Sanjna Sridhar
Concept: Vishwa Tharagaraman
Direction: Srinath Kumaraguru
Editing: Vishwa Tharagaraman
DOP: Natrajan
Assistant DOP: Shaik Nihal Sardar
Dindigul Famous Biryani:
For Biryani masala :
Cinnamon - 3 Sticks
Green Cardamom - 8 nos
Cloves - 5 nos
Star Anise - 2 nos
Kalpasi - 1 tsp
Peppercorns - 1 tsp
Ginger Garlic Paste :
Ginger (roughly chopped) - 35 grams
Garlic - 35 grams
Other Ingredients :
Seeraga Samba Rice (washed and soaked) - 500 grams
Groundnut Oil - 3 tbsp
Ghee - 3 tbsp + 2 tbsp
Bay Leaves - 2 nos
Onion (finely chopped) - 3 nos
Green Chilli (slit) - 2 nos
Coriander leaves (roughly chopped) - ¼ Cup
Mint Leaves - ¼ Cup
Tomato (Finely Chopped) - 2 nos
Red Chilli Powder - 1 tbsp
Curd - ¾ Cup
Chicken (biryani cut) - 1 Kg
Salt - 1 tbsp
Water - 750 ml
Lemon - ½ no
Cooking Instructions:
1.Heat a pan and dry roast the spices for the biryani masala till it is aromatic.
2.Transfer it to a blender and grind it to a coarse powder.
3.Blend the ginger and garlic with little water to a fine paste. Keep it aside.
4.Wash and soak the rice for 20 minutes
5.Heat a pot, add groundnut oil and ghee. Add the bay leaves and let it crackle.
6.Add the onions and saute till they turn translucent.
7.Add the green chilli and let it cook in the oil for a minute. Keep mixing it well
8.Add the coriander and mint leaves and let it fry till it gives out an aroma.
9.Add the ginger garlic paste and cook it for a minute.
10.Add the tomatoes and cook it till it turns soft.
11.Add the red chilli powder, biryani masala and cook it till it gives out an aroma.
12.Add the curd, mix it well. Cook it until oil starts floating on top.
13.Add the chicken pieces and cook it till it is evenly coated with the masala.
14.Add salt, mix it well.
15.Cover and cook the chicken on a medium flame for 10 minutes.
16.Give it a mix and add the rice. Mix the rice gently for a minute in the masala.
17.Add water, mix and bring it to a boil and let it cook till the rice and water are at the same level.
18.Cover the pot with foil. Close it tightly with a lid.
19.Place it on a preheated tawa and cook it on a dum on low flame for 15 minutes.
20.Turn off the flame after 15 minutes and let it rest for another 5 minutes before opening the pot.
21.Open the pot, fluff the rice and chicken pieces.
22.Serve it hot with raita and accompaniments of your choice.
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