Dindigul Biryani with Seeraga Samba Rice | Spicy, Tangy & Aromatic | Foodies Only

This video brings you the authentic taste of Dindigul Biryani, a specialty from Tamil Nadu known for its fiery masala, tangy punch, and the use of seeraga samba rice. Unlike other biryanis, Dindigul Biryani is spicier, less greasy, and boasts layers of bold South Indian spices.

The star of the show is the unique short-grain seeraga samba rice which absorbs flavors like no other, paired with tender meat, curd, and freshly ground masalas.

*Fun Fact:* Dindigul Biryani gets its signature tanginess from curd and lemon juice—a game-changer for your biryani game!

*Ingredients:*
- 500g chicken (bone-in)
- 2 cups seeraga samba rice
- 2 onions (thinly sliced)
- 1 tomato (chopped)
- 1 cup curd (whisked)
- 1 tbsp ginger garlic paste
- 2-3 green chilies
- 1 tsp black pepper
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tbsp lemon juice
- Whole spices (bay leaf, cinnamon, cloves, cardamom)
- Ghee + oil for cooking
- Salt to taste
- Fresh coriander & mint

*Instructions:*
1. Marinate chicken with curd, lemon juice, turmeric, chili powder, salt, and ginger-garlic paste. Rest for 30 mins.
2. Heat oil & ghee, add whole spices and sliced onions. Sauté till golden.
3. Add green chilies, tomatoes, and cook till soft.
4. Add marinated chicken, black pepper, and cook till chicken is 80% done.
5. Add washed seeraga samba rice and 3.5 cups of water. Adjust salt.
6. Cook on low flame with lid covered till rice is done. Rest 10 mins before serving.

Experience bold southern flavours with every bite of Dindigul Biryani – spicy, soulful, and irresistibly aromatic!

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