Chicken Biryani – Dindigul Style
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.
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
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 1 · Soak30 min
Prepare Basmati Rice Wash 2 cups of basmati rice thoroughly and soak it in water for 30 minutes.
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
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 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. 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. the mixture until the tomatoes soften and the mixture comes together.
Step 6: Cook Marinated Chicken
Add the chicken to the cooker. 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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