The name itself has an aroma; Dindigul Biryani is a dish belonging to the city of Dindigul Tamil Nadu, India. It is unique in its preparation style and aromatic spices, making it stand out in the list of biryani varieties, which makes Dindigul Biryani a gem in the culinary sense. There is tender meat, usually chicken or mutton, layered with fragrant basmati rice flavoured with a delightful blend of spices. The recipe for Dindigul biryani begins with marinating the meat in yoghurt and spices such as star anise, cloves, and cinnamon to allow penetration of the flavours within it. What makes this biryani stand out is its usage of short-grain rice, which absorbs all the spices used to make the dish stand out uniquely from its specific texture. After marinating, the meat is then cooked with saut ed onions, fresh mint, and coriander, bringing further flavours to the dish. Dindigul biryani recipe: Rice is parboiled in advance and layered on top of cooked meat with layers of rice in a pot. It is usually sealed with dough so the steam stays inside. This is how the best flavour is infused into the rice grains from the spices and meat. Dindigul Biryani can be served with raita or salad. Its richness in aroma and flavour makes this dish the favourite at special occasions and family gatherings. Whether it is the first experience of biryani or a hundredth experience, this dish promises an unforgettable experience at each bend.

• 1.25 cup basmati rice
• 2 green cardamoms
• 1 inch cinnamon
• 2 cloves
• 8-10 black pepper powder
• ¼ tsp fennel seeds
• 1 onion
• 2 green chillies
• 3 tbspp coriander leaves
• 2 tbsp mint leaves
• 2.5 tbsp ghee
• 1 bay leaf
• 1 tsp ginger garlic paste
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 1/2 tsp coriander powder
• 1 tomato
• 200 gms mushroom
• ¼ cup curd
• 1 tsp lemon juice
• 1 tsp salt

• Dindigul Biryani is a fragrant rice dish with its origins in the South Indian town of Dindigul.
• It's especially known for the unique spices mixed along with rich aromatic flavours.
• Begin by soaking 1.25 cups or 245 gms of Seeraga Samba rice for at least half an hour in enough water.
• This variety of short-grain rice is preferred because its grains will absorb flavours perfectly while remaining firm in texture.
• Basmati can be used if necessary, but you will find that this particular short-grain variety works much better for biryani.
• While the rice is soaking, you can add spices that will form the aromatic base of your biryani.
• Collect two green cardamoms, one piece of an inch size of cinnamon, 1 to 2 single strands of mace, two cloves, a stone flower (dagad phool), 8 to 10 pieces of whole black peppercorns, and ¼ teaspoon of fennel seeds.
• These spices provide a warm, aromatic bouquet that gives a rounded flavour profile to biryani.
• Now, the green paste is ready to add freshness to the dish.
• You can add one large onion with a weight of 100-105 grams, 1 or 2 green chillies according to taste, ¼ cup coriander leaves, and two tablespoons of mint leaves into the blender.
• You would blend them into a paste since that paste is going to give your biryani a vibrant aroma and flavour.
• Heat 2 to 2.5 tablespoons of ghee or a mix of ghee and oil in a heavy-bottomed pot over medium heat.
• Add one tej patta and the prepared whole spices when the ghee is hot. Saute for a minute until the fragrance oils are released.
• Add the green paste, also known as the coriander-cilantro mixture, and cook until the raw smell disappears and turns gold-brown.
• This will generally take around 5-7 minutes.
• Add this fragrant base with one teaspoon of ginger garlic paste, ¼ turmeric powder, ¼ red chilli powder, and 1/2 teaspoon of coriander powder. Mix well and let the spices blend perfectly in the mixture.
• Add one large tomato, cut into small pieces, and cook until they soften and dissolve into the spices.
• The addition of 200 gms of chopped mushrooms, about 2 cups, will get soft but absorb the flavours of the spice mixture.
• These will add not only to the texture but also a deep earthy richness to the biryani.
• Now add ¼ cup of curd or yoghurt to the pot; stir well to mix. The curd not only gives a creaminess but also dilutes the spices with its tartness.
• Then, with the brightness hint, you can add one teaspoon of lemon juice if you like it; otherwise, it is not obligatory.
• Then, add the soaked rice to the curry; stir all the elements gently.
• Add 2.5 cups of water and salt to taste.
• Boil the mixture, then reduce the heat to low and cover it with a tight-fitting lid for about 20-25 minutes.
• Slow cooking will make rice imbibe the flavours of broth and hence also cook excellently in biryani.
• Once that's done, remove the pan from heat and let it be for another 10 minutes before fluffing the rice gently with a fork.
• The recipe of Dindigul Biryani will fill your kitchen, inviting everyone to the table.
• Serve it hot, garnished with fresh herbs or fried onions if desired, and relish the exquisite flavours that make Dindigul Biryani a treasured dish among biryani lovers! It is a veritable ode to South Indian culinary traditions: spices burst, tender mushrooms, aromatic rice-one at each bite.