Dindigul biryani kit by Spicy South with paste, seeraga samba rice and whole spices, serves 4

Dindigul Biryani Kit

Rs. 412.00
Dindigul biryani kit by Spicy South with paste, seeraga samba rice and whole spices, serves 4
  • Dindigul biryani kit by Spicy South with paste, seeraga samba rice and whole spices, serves 4
  • Dindigul Biryani Kit contents, paste, rice and whole spices, by Spicy South
  • Dindigul Biryani Kit retail box, ready-to-cook Dindigul biryani by Spicy South
  • Dindigul Biryani Kit back of pack showing ingredients and cooking steps
  • Dindigul Biryani Kit pack with recipe card and serving suggestion
  • Dindigul Biryani Kit pack with a plated Dindigul biryani served
  • Spicy South logo
  • Dindigul Biryani Kit with paneer [veg]
  • Dindigul biryani kit by Spicy South with paste, seeraga samba rice and whole spices, serves 4
  • Dindigul Biryani Kit contents, paste, rice and whole spices, by Spicy South
  • Dindigul Biryani Kit retail box, ready-to-cook Dindigul biryani by Spicy South
  • Dindigul Biryani Kit back of pack showing ingredients and cooking steps
  • Dindigul Biryani Kit pack with recipe card and serving suggestion
  • Dindigul Biryani Kit pack with a plated Dindigul biryani served
  • Spicy South logo
  • Dindigul Biryani Kit with paneer [veg]
Dindigul Biryani Kit

Dindigul Biryani Kit

Rs. 412.00
Shipping calculated at checkout.

Everything in the Dindigul Biryani Kit except the protein. The paste, the seeraga samba rice (450g), the whole spices, the recipe card. You add chicken, mutton, paneer, or mixed vegetables. Done in 25 minutes.

  • Makes ~2 kg biryani · Serves 4
  • Cook time: 25 mins
  • Rice included: Seeraga Samba 450g
  • Add: Mutton, chicken, paneer, or vegetables (not included)
  • Net weight: 300g paste + 450g seeraga samba rice · Shelf life: 12 months

Dindigul biryani is famous for one thing: the protein falls off the bone. Curd-marinated, pressure-cooked until soft, finished in the masala. Seeraga samba rice soaks up the spice and marinade like nothing else.

For veg: marinate paneer in curd the same way, pressure-cook briefly to hold texture, finish in the masala. Same result, same depth. Everything pre-measured. Not a shortcut — a complete kit.