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Dindigul Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse basmati rice in cold water until the water runs clear, then soak the rice for 25 minutes and drain.
Heat ghee and vegetable oil in a heavy-bottomed pot over medium heat. Add bay leaves, cinnamon, cloves, cardamom, peppercorns, and fennel seeds. Sauté for 1 minute until fragrant.
Add sliced onions and cook on medium-high until golden brown, about 6–8 minutes, stirring occasionally to avoid burning.
Stir in chopped tomatoes, red chili powder, garam masala, and salt. Cook until tomatoes soften, about 3 minutes.
Add mixed vegetables and sauté for 4–5 minutes. Fold in yogurt, mint, and cilantro. Cook on medium-low heat for another 4 minutes until the vegetables start to soften.
Layer the soaked rice evenly over the vegetable mixture. Pour 2.25 cups of water evenly over rice, drizzle saffron milk, and cover the pot tightly.
Reduce heat to low and cook for 25–30 minutes (dum method), ensuring steam is trapped. Do not lift the lid during cooking.
Once the time is up, turn off the heat and let the biryani rest, covered, for 10 minutes. Fluff gently with a fork.
Sprinkle with lemon juice before serving. Garnish with extra mint and cilantro if desired.
