Biriyani of DindigulBiriyani is one of the most popular dishes that have originated from the kitchens of the Mughal Emperors and found a place in modern day food culture. Dinidgul biriyani is known for the unique aroma, flavor and spices. Like most other important centers of biriyani in India, in Dindigul, mutton biriyani and chicken biriyani are the most famous dishes and there are several hotels in Dindigul which are popular for the delicious biriyani they serve to the customers. The most popular of all the biriyani available in Dindigul is the Dindigul Thalapakatti Biriyani.
About Dindigul BiriyaniOne of the most important characteristics of Dindigul biriyani is that of the pace at which the food is cooked. The biriyani is cooked in an extremely slow manner, sometimes, one big handi of biriyani takes around three hours to cook. The biriyani is slow cooked because it allows the grains to absorb all the ingredients and spices, the ghee, and most importantly the flavor of the meat. The color of Dindigul biriyani is uniformly brown and when it is served on a banana leaf, all the grains will stay separate. This is the most important identification of Dindigul biriyani.
Most of the restaurants follow the age old recipes of their peers to prepare biriyani. Even the cooking methods are also old. For example, the biriyani is still cooked over firewood and coal. Red hot coals are heaped on the top of the handi, so that the biriyani can get ample amount of heat from both sides. In India, biriyani prepared in different parts of North India do not have the robust taste of the South Indian biriyani. The hotels in Dindigul use a special kind of rice, called the “jeera samba” to prepare biriyani. This kind of rice is aromatic small grain rice, generally grown in the rural areas of Tamil Nadu and has huge demand in the hospitality sector of Tamil Nadu, as well in other parts of South India. Most of the hotels use a special kind of ghee, that is made locally. The hotel owners are very strict about the quality of the product.
Ingredients Used in Dindigul Biriyani
Some of the popular ingreditents used in this type of Biriyani preparation includes:
- Seeraga Samba Rice
- Vegetable oil
- Coarsely Ground Shallots
- Ginger garlic paste
- Green chillies
- Mint leaves
- Red Chilli Powder
- Coriander leaves
- Mutton or Chicken
- Water or coconut milk
Dindigul biriyani is best served with mutton keema, mutton curry, chicken curry and raita. Traditionally, biriyani is served on a banana leaf, even in the hotels. Some of the hotels in Dindigul have started to use stainless steel plates to serve biriyani.
Important Biriyani Centers in Dindigul
Dindigul Venu Biriyani Hotel
Address: No 49/1, Sundaram Mahal , Near Solai Hall, Therku Ratha Veethi, Dindigul Ho, Dindigul - 624001
Phone Number: +919865138230
Restaurant Open: 11:00 am to 04:00 pm and 6:00 pm to 10:00 pm
Rates: Rs 750 for a meal of two
Dindigul Thalappakatti Naidu Briyani Hotel
Address: Meenakshi Garden Kodaikanal Road, Batlagundu, Dindigul - 624202
Phone Number: +914543262121
Restaurant Open: 11:00 am to 11:00 pm,7 days a week
Rates: 600 for a meal of two