Name: Chicken Biryani – Dindigul Style
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4 People
Cuisine: Indian
Ingredients: 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 from Section 1 Ground biryani powder; 2 tablespoon Ginger garlic paste; ½ teaspoon Turmeric powder; 1 teaspoon Chilli powder; 1 teaspoon Coriander powder; 3 tablespoon Curd; 1 teaspoon Salt; 2 cups Basmati rice; 3 tablespoon Oil; 2 tablespoon Ghee; 1 Bay leaf; 2 small pieces Cinnamon stick; 1 Cardamom; 2 Cloves; 2 (sliced) Onion; 2 (slit) Green chilli; 2 (chopped) Tomato; a handful Mint leaves; a handful Coriander leaves; 2 ¾ cup Water; ½ lemon Lemon juice

Ready in

100 mins

Cuisine

Indian · South Indian

Prep Time

60 min

Cook Time

40 min

Serving

4 People

Calories / Serving

~750 kcal

Recipe by Dindigul FoodCourt on YouTube

Recipe Summary

This video demonstrates how to prepare a flavorful Dindigul-style Chicken Biryani. It involves marinating chicken with freshly ground spices and curd, then cooking it with basmati rice, onions, tomatoes, and herbs in a pressure cooker to achieve a delicious and aromatic one-pot meal.

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All Ingredients - For Biryani 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 Marinating Chicken

Chicken 750 grams
Ground biryani powder all from Section 1
Ginger garlic paste 2 tablespoon
Turmeric powder ½ teaspoon
Chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Curd 3 tablespoon
Salt 1 teaspoon

All Ingredients - For Biryani Preparation

Basmati rice 2 cups
Oil 3 tablespoon
Ghee 2 tablespoon
Bay leaf 1
Cinnamon stick 2 small pieces
Cardamom 1
Cloves 2
Onion 2 (sliced)
Green chilli 2 (slit)
Tomato 2 (chopped)
Mint leaves a handful
Coriander leaves a handful
Water 2 ¾ cup
Lemon juice ½ lemon

Tools You'll Need

Pressure cooker
Bowl
Wooden spoon

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Basmati Rice

Wash 2 cups of basmati rice thoroughly and soak it in water for .

Step 2: Prepare Biryani Powder

In a grinder, add 1 star anise, 3 cinnamon sticks, 6 to 8 cloves, 5 cardamoms, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, and ¼ teaspoon pepper. Grind them into a fine powder.

Step 3: Marinate Chicken

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

Step 4: Sauté Tempering Spices and Onions

In a pressure cooker, heat 3 tablespoons of oil and 2 tablespoons of ghee. Add 1 bay leaf, 2 small pieces of cinnamon stick, 1 cardamom, and 2 cloves. Then add 2 sliced onions and 2 slit green chilies. Sauté until the onions turn light brown, stirring occasionally.

Step 5: Add Tomatoes and Herbs

Add 2 chopped tomatoes, a handful of mint leaves, and a handful of coriander leaves to the cooker. Sauté the mixture until the tomatoes soften and the mixture comes together.

Step 6: Cook Marinated Chicken

Add the marinated chicken to the cooker. Sauté the chicken for on medium flame, stirring constantly to ensure even cooking and coating with the masala.

Step 7: Simmer Chicken

Cover the cooker with a lid (do not pressure cook yet) and cook the chicken for on low flame. This allows the chicken to release its juices and partially cook.

Step 8: Add Water and Salt

Open the lid, stir the chicken, then add 2 ¾ cups of water and 1 teaspoon of salt. Mix well to combine all ingredients.

Step 9: Add Rice and Lemon Juice

Bring the mixture to a boil. Once boiling, add the drained, soaked basmati rice and the juice of half a lemon. Gently mix the rice into the chicken and gravy.

Step 10: Pressure Cook Biryani

Cook the mixture for on medium flame until it starts bubbling. Then, close the pressure cooker lid and cook for 2 whistles on medium flame.

Step 11: Serve Biryani

Once the pressure is naturally released from the cooker, open the lid. Gently fluff the biryani with a wooden spoon to separate the rice grains and mix the chicken evenly. Serve the chicken biryani hot.

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