Authentic-Dindugal Biriyani Recipe

About this recipe

Authentic-Dindugal Biriyani is a flavorful, aromatic rice dish from South India that is perfect for meat lovers and spice enthusiasts. Packed with high-protein chicken and perfectly balanced spices, this one-pot meal delivers the street-style charm of traditional Indian cuisine. The fragrance of basmati rice combined with freshly ground spices makes it a comforting and hearty meal, ideal for sharing with family. Despite being rich in flavor, this recipe avoids common allergens like s, , and , ensuring inclusivity for diverse palates. It’s a budget-friendly option for lunch that will transport your taste buds straight to the streets of Tamil Nadu.

Ingredients

• NaN Fresh Halal British Chicken Thigh Mince
• 1 Kg Laila Basmati Rice
• 1 Ltr Ktc Sunflower Oil
• - Jalpur Cumin Seeds
• 100G Fresh Green Chillies - 100G
• 100 G Jumbo Garlic 100g
• - Jalpur Green Cardamoms Whole
• 45G Natco Cinnamon Sticks, 45G
• - Jalpur Fennel Seeds Whole
• 25G Natco Mint
• - Schwartz Flat Leaf Parsley
• 50G Pepper Black Ground BWFO
• - Tata Salt
• 400 g Trs Turmeric Powder 400G

Instructions

1. 1. Wash the basmati rice thoroughly and soak it for 30 minutes. Drain and set aside.
2. 2. Heat sunflower oil in a large, heavy-bottomed pot over medium heat. Add cumin seeds, cloves, cardamom pods, cinnamon stick, and fennel seeds. Sauté for 1-2 minutes until aromatic.
3. 3. Add the chicken thighs to the pot and sear on all sides until lightly browned, about 5-7 minutes.
4. 4. Stir in the green chilies, turmeric powder, biriyani masala powder, black pepper powder, and salt. Cook for another 2-3 minutes to coat the chicken with spices.
5. 5. Add the chopped mint leaves and parsley, stirring well to combine. Allow the herbs to release their aroma for 1-2 minutes.
6. 6. Pour in 2 cups of water, bring to a boil, and reduce to a simmer. Cover the pot and cook the chicken for 15 minutes.
7. 7. Add the soaked and drained basmati rice to the pot. Gently mix to combine with the chicken and spices. Add just enough water to cover the rice and bring it to a boil.
8. 8. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 12-15 minutes, or until the rice is fully cooked and fluffy.
9. 9. Turn off the heat and let the biriyani sit covered for 10 minutes. Gently fluff the rice with a fork before serving.
10. 10. Serve the biriyani hot with a side salad or plain yogurt, if desired.