The Dindigul biryani originated from the Muslim populations, but the recipe was later modified by the Telugu speaking populations who started serving them in small restaurants nearby. Dindigul is a major commodity market for agricultural produce and a confluence of farmers from neighbouring districts to sell their produce to wholesale mandi’s. In recent years few Dindigul Biriyani chains have established their chains in most towns in Tamil Nadu as well as other major cities in India. 

Remaining biryani varities
Hyderabadi Biryani
Thalassery biryani
Middle East
Lucknowi (Awadhi) Biryani
Sindhi Biryani
Bombay Biryani
Calcutta Biryani
Vaniyambadi Biriyani
Bhatkali Biryani
Memoni biryani
Beary biryani
Bengalooru Biriyani
Karachi Beef biryani
Kalyani biryani

Ingredients
  • Mutton pieces with bone- 1/2 kg ( 500 gms )
  • Jeera Samba Rice- 1/2 kg ( 3 cups)
  • Small onions / shallots- 300 gms
  • Tomatoes medium- 3 nos
  • Green chillies- 4 nos
  • Ginger and Garlic paste- 4 tbsp
  • Red chilli powder- 2 to 3 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Purina leaves- 1 bunch
  • Coriander leaves- 1/4 bunch
  • Salt to taste
  • Ghee- 4 tbsp( optional )
  • Water- 4 and 1/2 cups
Masala Preparation
  • Bay leaves- 2 nos
  • Cinnamon stick 1" piece- 2 nos
  • Cardamom- 4 nos
  • Cloves- 6 nos
  • Marati moggu- 1 
  • Annachi poo- 1
  • Star Anise- 1 
  • Oil- as required

Method
  1. Peel and chop the shallots. Chop the tomatoes.
  2. Clean and chop both pudina and coriander leaves. 
  3. Break the green chillies into half. Wash the rice and soak in 4 cups of water for 30 mins. 
  4. Clean and wash mutton pieces. 
  5. Heat oil in a pressure cooker, add the whole spices tempering to the hot oil and saute for 1 minute. 
  6. Add onions and green chillies to the pan, saute until onion turns pale. 
  7. Add the ginger and garlic paste and saute until raw smell of ginger and garlic leaves. 
  8. Add chopped pudina and coriander leaves( reserve some to garnish) to the pan and saute for 1 minute. 
  9. Add the mutton pieces and fry for few minutes until mutton turns pale and slightly dries. Add chopped tomatoes, red chilli powder, turmeric powder, coriander powder to the mutton and mix well until tomatoes are tender. 
  10. Add a 1/2 cup water to the pan, cover with lid and pressure cook mutton pieces until tender for 10 mins or for 3 whistles. 
  11. Once pan pressure is released, add soaked rice along with water and required salt to the mutton and bring to boil. 
  12. Stir well until 1/2 of the water is absorbed by the rice, reduce heat, cover pan with lid and cook for about 15 mins until rice is tender( do not pressure cook rice). 
  13. Once rice is cooked and tender, add ghee, remaining pudina coriander leaves and mix well. Serve hot biryani with dalcha and onion raita.
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