History of Dindigul Biryani - Step-by-step Guide to make it at Home

History of Dindigul Biryani - Step-by-step Guide to make it at Home

An elderly man wearing a turban which is also known as 'Thalapakatti' in Tamil, is likely the first image that comes to mind when we say Dindigul Biryani. However, what is the significance of this man or thalapakatti in relation to this mouth-watering dish? Let's find the answer by tracing back the history in this blog. 


Dindigul Biryani is immensely popular worldwide; with its distinctive flavours. It has got its own place in the hearts of biryani lovers, but more as Dindigul Thalapakatti Biryani or Thalapakatti Biryani. Why is it so? Let's discuss this further. 

But before stepping into that, did you know the one thing that sets this apart from all other varieties of biryani is the recipe and ingredients, particularly the use of seeraga samba rice?

Continue reading to discover the history of Dindigul Biryani and the step-by-step guide to making it at home.

Did you know? You can make this flavourful dish in just 25 minutes with Cookd’s Dindigul Biryani Kit.

Let's Trace The History Of Dindigul Biryani

History Of Dindigul Biryani

History Of Dindigul Biryani

Biryani is the most creative dish, which has got many backstories. In India, it was initially made in the royal kitchens of the Mughals. It was the amalgamation of Persian Pilaf or Pilau and Indian spices. That's how this creative dish emerged in Indian kitchens.

Then it took on various forms based on the influences of different regions and their cultures. Nonetheless, many biryanis in India still bear the influence of the Mughals and Nawabs, such as the Hyderabadi Biryani and Arcot Biryani.

Then, individuals and cooks from the royal kitchens attempted to refine those recipes, resulting in the creation of amazing varieties of biryani like Ambur Biryani and Dindigul Biryani. 

Yes! This delicious Dindigul biryani is crafted by an individual, specifically by a woman who is the wife of Nagasamy Naidu from Dindigul. Isn't it fascinating? Let's break it down further!

How does it start? 

It all began in 1975 when Nagasamy Naidu made the decision to start a business centred around his wife's biryani recipe, which incorporated seeraga samba rice instead of the more commonly used basmati rice. Initially, he opened a restaurant named Anandha Vilas.

Why is the word 'Thalappakatti' associated with this dish?

Nagasamy Naidu was a man who used to always wear a turban on his head. In Tamil, a turban is called 'Thalapa,' and 'Katti' refers to the act of tying it. People identified him as a man who wore a turban; over time, he became known as a ‘Thalappakatti man’.

Is your guess correct?

The Anandha Vilas later got its new name as, "Dindigul Thalappakatti Restaurant," which is now one of the renowned restaurants with numerous branches across borders. And that's why Dindigul Biryani is known as Dindigul Thalapakatti Biryani or Thalapakatti Biryani. 

Did history amaze you? The recipe will surpass it!

A Step-By-Step Guide to Making Dindigul Biryani at Home

Guide to Making Dindigul Biryani at Home

Follow the steps listed below to make the authentic Dindigul Biryani at home:

Ingredients required: 

  • Cinnamon - 3 nos
  • Green Cardamom - 8 nos
  • Cloves - 5 nos
  • Star Anise - 2 nos
  • Kalpasi (Stone Flower) - 1 tsp
  • Black Peppercorns - 1 tsp
  • Ginger - 35 grams
  • Garlic - 35 grams
  • Seeraga Samba Rice - 500 grams
  • Ghee - 3 tbsp
  • Groundnut oil- 3 tbsp
  • Bay Leaves - 2 nos
  • Onion - 3 nos
  • Green Chilli - 2 nos
  • Coriander Leaves - 1/4 cup
  • Mint Leaves - 1/4 cup
  • Tomato - 2 nos
  • Red Chili Powder - 1 tbsp
  • Curd - 3/4 cup
  • Chicken Biryani Cut - 1 kg
  • Salt - 1 tbsp
  • Water - 750 ml
  • Lemon Juice - 1 tbsp
  • Ghee - 2 tbsp

How to make:

Step 1: Heat a pan and dry roast the spices for the biryani masala till it is aromatic. Transfer it to a blender and grind it to a coarse powder.

Step 2: Blend the ginger and garlic with little water to make a fine paste. Keep it aside.

Step 3: Wash and soak the rice for 20 minutes. Heat a pot, and add groundnut oil and ghee. Add the bay leaves and let it crackle. Then add the onions and saute till they turn translucent.

Step 4: Add the green chilli and let it cook in the oil for a minute. Keep mixing it well. Then add the coriander and mint leaves and let it fry till it gives out an aroma. Add the ginger-garlic paste and cook it for a minute.

Step 5: Add the tomatoes and cook them till it turns soft.

Step 6: Add the red chilli powder, biryani masala, and cook it till it gives out an aroma. Add the curd, and mix it well. Cook it until oil starts floating on top.

Step 7: Add the chicken pieces and cook until it is evenly coated with the masala. Add salt to it, and mix it well. Then cover and cook the chicken on a medium flame for 10 minutes.

Step 8: Add the rice. Mix the rice gently for a minute in the masala. Add water, mix and bring it to a boil and let it cook till the rice and water are at the same level.

Step 9: Place it on a preheated tawa and cook it on a dum on low flame for 15 minutes. Turn off the flame after 15 minutes and let it rest for another 5 minutes before opening the pot.

Step 10: Add Ghee to it, and fluff the rice and chicken pieces. And remove it from the stove.

Step 11: Serve it hot with raita and the accompaniments of your choice.

This might be overwhelming if you're a beginner to cooking or a busy working professional. That's where Cookd's Dindigul Biryani kit comes in handy! You can make this recipe restaurant-style in just 25 minutes with our kit, and here is how:

All you need:

  • Chicken Curry Cut - 1/2 Kg
  • Water - As needed custom
  • Jeera Samba Rice - 250 grams
  • Water - 1.50 cup
  • Cookd Dindugul Biryani Paste - 250 grams
  • Seasoning Oil - 1 Sachet custom

How to make with CookdTV Kit:

 How to make with CookdTV Kit

Step 1: Wash and soak rice for 20 minutes.

Step 2: In a pressure cooker, add the cookd dindigul biryani paste and the chicken. Saute for 30 seconds and pour water and let it come to a boil.

Step 3: Add the soaked rice to the pressure cooker. Close the cooker and cook for 2 whistles on a medium flame. Open the pressure cooker, add the seasoning oil, fluff up the rice and serve it hot.

Voila! It’s that simple and easy!

Summing Up

The journey of Dindigul Biryani is a fascinating tale that adds a touch of intrigue to this flavorful dish. As we explored the captivating origins of Dindigul Biryani, we also shared a step-by-step guide to recreating this culinary sensation in your kitchen. 

At Cookd, you can find a number of products crafted for your convenience while still maintaining the authentic taste of the recipes. One of our easy-to-cook products is Dindigul Biryani Kit. You can visit our website to explore different recipes and shop through our website or app.

So, without much ado, take the avatar of the cook with Cookd, and try this distinctive dish at home! 


1. Can we cook Dindigul Biryani at home?
Yes, you can make restaurant-style Dindigul Biryani at home in just 25 mins using Cookd's Dindigul Biryani Kit.

2. Where can I purchase Cookd's Dindigul biryani kit?
You can shop our Dindigul biryani kit from our website or app.

3. What is the cost of Cookd's Dindigul Biryani Kit?
A pack of 1 Cookd's Dindigul Biryani Kit costs Rs. 299, which includes tax.

4. What do Dindigul Biryani Kit and Dindigul Biryani Paste consist of?
The kit consists of 250 grams of seeraga samba rice, 250 grams of Dindigul Biryani Paste and 5 grams of seasoning oil. And our Dindigul Biryani Paste pack consist of 250 grams of Dindigul Biryani Paste and 5 grams of seasoning oil.