The specialty in Dindugal biriyani is the usage of Jeeraga Samba rice, instead of basmathi rice & the grounded spices. This delightful signature rice dish is cooked with mutton in a airtight vessel so as to absorb the richness flavor of the mutton and spices. I had a chance to go to Dindigul, and get this recipe from one of the biryani master in thalapakatti / thalapakattu.
Servings: 4 Persons
Jeeraga Samba Rice (4cups)
Mutton (1kg Big cut, Cleaned)
Sambar Onion (2 cups crushed) (Shallots)
Garlic (15 cloves, crushed)
Ginger (2inch cube, crushed)
Turmeric Powder (1tsp)
Chilli Powder (1tsp)
Mint leaves (5sprigs, finely chopped)
Coriander leaves (5sprigs, finely chopped)
Green Chillies (5nos, slited)
Salt (to taste)
Oil (1 cup) (Preferred Groundnut oil)
Lemon (1no, extract juice)
Grind to powder or paste:
-Nutmeg (powdered 2 pinches)
-Mace(2 petals small) (Jathipoo)
Grind to paste:- Cardamom, Cinnamon,Cloves, nutmeg, mace; keep aside.
Crush each Separately/individually: Shallots, garlic, ginger, green chillies. Do not use water.
In a thick bottomed pan, heat oil, add crushed Onion. Saute for a minute, in high flame.
Add garlic, saute for a minute; Add green chilli, saute for a minute; Add ginger, saute for a minute;
Add grounded masala, chilli powder, turmeric powder, mutton, saute well, add curd.
Add Coriander leaves, mint leaves, and saute for 5 minutes.
Now add 4 cups of water, and salt. Let it boil, wait till mutton is half cooked.
In the mean time, wash the rice and half cook it; remove excess water;
Using electric cooker: Pour the mutton gravy and spread the half cooked rice. Add lemon juice & Ghee after 15 minutes.
Dum Biriyani Style: Heat a thick vessel/ Pressure Cooker, Pour the mutton gravy and spread the half cooked rice, in low flame, change the position of the cooker every 3 minutes. Add lemon juice & Ghee after 15 minutes.
PS: Tastes even better, if fire wood is used for cooking.
Dole out your folks, Yummy Dindugal Biriyani with Onion Raitha, Brinjal Curry and/or Spicy Biriyani Chutney