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Aromatic and spicy, this iconic biryani from Tamil Nadu uses short-grain seeraga samba rice and tender mutton. Its unique flavor comes from a special green masala paste, making it a true South Indian classic.
For 4 servings
Prepare Rice and Masala Paste
Cook the Mutton Masala
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Aromatic and spicy, this iconic biryani from Tamil Nadu uses short-grain seeraga samba rice and tender mutton. Its unique flavor comes from a special green masala paste, making it a true South Indian classic.
This south_indian recipe takes 115 minutes to prepare and yields 4 servings. At 771.65 calories per serving with 46.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Rice and Cook Biryani
Dum Cooking
Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to 2 whistles (about 10 minutes) as chicken cooks much faster.
For a vegetarian version, substitute mutton with a mix of sturdy vegetables like carrots, potatoes, beans, and cauliflower. Skip the pressure cooking step for the vegetables; simply sauté them in the masala until they are partially cooked before adding water and rice.
Increase the number of green chilies in the masala paste or add 1 teaspoon of freshly ground black pepper along with the other powdered spices for an extra kick.
Mutton is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron. It helps in forming red blood cells and preventing anemia.
The biryani is flavored with spices like ginger, garlic, and turmeric, which are renowned for their natural anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Dindigul Biryani is unique due to its use of short-grain seeraga samba rice, which has a distinct aroma and absorbs flavors well. It also gets its characteristic taste from a fresh green masala paste made with shallots, chilies, and herbs, and notably avoids using pre-made garam masala powder.
While seeraga samba rice is traditional, you can use basmati rice. The taste, texture, and aroma will be different from the authentic version. If using basmati, maintain a 1:1.5 rice-to-water ratio and soak it for 20-30 minutes.
Dindigul Mutton Biryani is a rich and flavorful dish, best enjoyed as part of a balanced diet. It is a good source of protein and iron from the mutton. However, it is also high in calories and fats from the ghee and meat, so it should be consumed in moderation.
A single serving (around 365g) of Dindigul Mutton Biryani contains approximately 550-650 calories, depending on the fat content of the mutton and the amount of ghee/oil used.
The primary source of heat is the green chilies. To make it milder, simply reduce the number of green chilies used in the masala paste. You can start with 4-5 chilies and adjust from there.
Store any leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the rice and either steam it in a covered pan on low heat or microwave it until hot.