Name: Chicken Biryani – Dindigul Style
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 cups Basmati rice; 1 Star anise; 3 Cinnamon stick; 6 to 8 Cloves; 5 Cardamom; ½ teaspoon Cumin seeds; ½ teaspoon Fennel seeds; ¼ teaspoon Pepper; 750 grams Chicken; all Ground spice powder; 2 tablespoon Ginger garlic paste; 1/2 teaspoon Turmeric powder; 1 teaspoon Chilli powder; 1 teaspoon Coriander powder; 3 tablespoon Curd; 1 teaspoon Salt; 3 tablespoon Oil; 2 tablespoon Ghee; 1 Bay leaf; 1-2 small pieces Cinnamon stick; 1 Cardamom; 2 Cloves; 2 Onion; 2 Green chilli; 2 Tomato; a handful Mint leaves; a handful Coriander leaves; 2 ¾ cup Water; to taste Salt; juice of half lemon Lemon juice

Ready in

75 mins

Cuisine

Indian · South Indian

Prep Time

45 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~800 kcal

Recipe by Dindigul FoodCourt on YouTube

Recipe Summary

This video demonstrates how to prepare a flavorful Dindigul style Chicken Biryani in a pressure cooker. The chicken is marinated with a blend of freshly ground spices and curd, then cooked with aromatic basmati rice, onions, tomatoes, and herbs, resulting in a delicious and fragrant biryani.

Adjust servings

Tap an ingredient to mark it ready0 of 30 ready

All Ingredients - For Rice Preparation

Basmati rice 2 cups

All Ingredients - For Ground Spice Powder

Star anise 1
Cinnamon stick 3
Cloves 6 to 8
Cardamom 5
Cumin seeds ½ teaspoon
Fennel seeds ½ teaspoon
Pepper ¼ teaspoon

All Ingredients - For Chicken Marination

Chicken 750 grams
Ground spice powder all
Ginger garlic paste 2 tablespoon
Turmeric powder 1/2 teaspoon
Chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Curd 3 tablespoon
Salt 1 teaspoon

All Ingredients - For Biryani Gravy

Oil 3 tablespoon
Ghee 2 tablespoon
Bay leaf 1
Cinnamon stick 1-2 small pieces
Cardamom 1
Cloves 2
Onion 2
Green chilli 2
Tomato 2
Mint leaves a handful
Coriander leaves a handful
Water 2 ¾ cup
Salt to taste
Lemon juice juice of half lemon

Tools You'll Need

Pressure cooker
Bowl

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Prepare Basmati Rice

Take 2 cups of basmati rice, wash it thoroughly, and then soak it in water for .

Step 2: Prepare Ground Spice Powder

In a grinder, add 1 star anise, 3 cinnamon sticks, 6 to 8 cloves, 5 cardamom pods, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, and ¼ teaspoon pepper. Grind all these spices to a fine powder.

Step 3: Marinate the Chicken

In a bowl, combine 750 grams of chicken pieces with the freshly ground spice powder, 2 tablespoons of ginger garlic paste, about ½ teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon coriander powder, 3 tablespoons of curd, and about 1 teaspoon of salt. Mix everything well with your hands, ensuring the chicken is evenly coated. Let it marinate for .

Step 4: Sauté Aromatics

Heat 3 tablespoons of oil and 2 tablespoons of ghee in a pressure cooker. Add 1 bay leaf, 1-2 small cinnamon sticks, 1 cardamom pod, and 2 cloves. Then add 2 sliced onions and 2 slit green chillies. Sauté until the onions turn light brown, which should take about .

Step 5: Add Tomatoes and Herbs

Add 2 chopped tomatoes, a handful of mint leaves, and a handful of coriander leaves to the pressure cooker. Sauté until the tomatoes turn soft and mushy, about .

Step 6: Cook the Chicken

Add the marinated chicken to the cooker. Sauté for on medium flame, mixing well to combine with the aromatics. Then cover the cooker with a lid (not the pressure cooker lid) and cook for on low flame, allowing the chicken to release its juices and partially cook.

Step 7: Add Water and Rice

Pour 2 ¾ cups of water into the cooker with the chicken. Add salt to taste and mix well. Bring the mixture to a boil. Once boiling, add the soaked basmati rice (drained) and gently mix it into the chicken gravy. Squeeze in the juice of half a lemon and mix gently again.

Step 8: Pressure Cook the Biryani

Allow the biryani mixture to boil for on medium flame. Then close the pressure cooker with its lid and cook for 2 whistles on medium flame. Once cooked, turn off the heat and let the pressure release naturally.

Step 9: Serve Chicken Biryani

Once the pressure is released, open the cooker and gently fluff the biryani with a spoon. Serve hot with raita or your favorite side dish.

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Chicken Biryani – Dindigul Style