Dindigul Biryani Paste

Dindigul biryani has one rule: the meat must be tender enough to fall off the bone. Seeraga samba rice, curd-marinated protein, and a spice mix that's sharper than Ambur and lighter than Hyderabadi.

• Makes ~2 kg biryani · Serves 4
• Cook time: 25 mins
• Works with: Mutton, chicken, beef
• Net weight: 300g · Shelf life: 12 months

Dindigul sits 100 km from Madurai. Its biryani became famous because the cooks there understood one thing — the marinade is everything. Curd-soaked meat, pressure-cooked until soft, then finished in the masala.

This paste is built on that marinade logic. Short cook time, deep flavour, fall-off-the-bone result.