👩‍🍳 Preparation Steps

1. Marinate the Mutton

• Combine mutton, curd, ginger-garlic paste, chili powder, turmeric, salt, green chilies, and lemon juice.

• Mix well and set aside for at least 2 hours (overnight for best results).

2. Cook the Masala Base

• In a heavy-bottomed biryani pot, heat oil and ghee.

• Add sliced onions and sauté till golden brown.

• Add the freshly ground masala paste; cook for 3–4 minutes till raw smell fades.

• Add chopped tomatoes, mint, and coriander leaves.

• Cook until the oil separates from the masala.

3. Add Mutton and Cook

• Add the marinated mutton to the masala.

• Sauté for 10–12 minutes until it releases its juices.

• Add about ½ cup water, cover, and cook until mutton is tender.

  • In a pressure cooker: 5–6 whistles on medium flame.

  • In a pot: Simmer covered for 40–45 minutes, stirring occasionally.

4. Add Rice and Water

• Once mutton is cooked, add 3½ cups water (for 2 cups rice).

• Bring to a boil and check seasoning — salt and spice should be slightly strong.

• Add soaked Seeraga Samba rice and stir gently.

5. Cook the Biryani

• Cover with a tight lid and cook on medium flame for 10 minutes.

• Then reduce to low flame, cover with a tight lid or seal with dough, and cook for 15 minutes (dum).

• Turn off heat and let rest for 10 minutes before opening.

6. Fluff and Serve

• Gently mix the biryani, fluffing from the sides.

• Serve hot with:

  • Onion Raita,

  • Brinjal Pachadi (Eggplant Curry), or

  • Boiled Egg on the side.

💡 Chef’s Tips

• Seeraga Samba rice gives Dindigul Biryani its authentic aroma and short-grain texture.

• Always use curd and lemon juice — they balance the spice with subtle tanginess.

• The masala should be coarse, not smooth, for a rustic taste.

• Avoid overmixing once the rice is cooked — it should stay fluffy and separate.