Photograph of the finished Dindigul biryani

India · Cơm biryani gạo seeraga Dindigul

Dindigul biryani

2 hr Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Seeraga samba rice Seeraga samba rice 1.5 lb
  • Photograph of Lamb Lamb 3.4 lb
  • Photograph of Black pepper Black pepper 2.1 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.3 lb
  • Photograph of Lime Lime 4
  • Photograph of Onion Onion 3.2
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Green finger chillies Green finger chillies 16

Method

  1. 1 Using seeraga samba rice, which has small grains similar to cumin seeds, is a hallmark of Dindigul biryani.
  2. 2 Soak the rice for only 30 minutes because the small grains absorb water very quickly.
  3. 3 The spiciness comes from ground black pepper, not red chili powder, which is what sets it apart from other biryanis.
  4. 4 Marinate the lamb with yogurt, ground pepper, lemon, and green chilies for 1 hour.
  5. 5 Cook the lamb for 40 minutes until it thickens into a sauce, then add the rice and cook for another 12 minutes.
  6. 6 Simmer over the lowest heat for 20 minutes with the lid tightly closed, then stir gently and sprinkle with herbs.

With an appliance

  • Pressure cooker 1 hr

    Replace step 5: cook the lamb in high pressure for 15 minutes, then release the pressure; the rice is cooked and kept warm in a regular pot.

Start cooking