Boom Deghi Chicken Biryani Garam Masala 18g | Flavor Bomb!

Description

You Will Need:

Oil: 250 ml
Water: 2 liters
Ghee: 4-6 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 200g (whisked)
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 2
Lemon: 1 & Tamarind Paste: 1 tbsp
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 1 tbsp
Green Chillis: 6 pcs and Potatos: 2
Kewra Water: 2 tbsp
Tomatos: 2-3
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken with salt, chilli, 1 tbsp ginger-garlic paste, juice of 1/2 lemon, and 4 tbsp curd.

• Mix well to coat the chicken evenly.

• Cover and let it marinate for a minimum of 2-3 hours, or up to 12 hours for best flavor.

2. Fry the Onions:

• Heat oil in a biryani pot and fry the sliced onions until golden brown.

• Strain the fried onions and set them aside.

• Reserve 50 ml of the oil for later use.

3. Prepare the Gravy:

• In the same pot, add the whole spices and 1 tbsp ginger-garlic paste. Sauté for about 2 minutes until aromatic.

• Add the tomato puree, green chili paste, tamarind paste, salt, chili, turmeric powder, and 50 ml of water.

• Cook until the oil separates from the mixture, about 8-10 minutes.

4. Cook the Meat:

• Add the marinated chicken to the pot and sauté for 15 minutes.

• Add the whisked curd, garam masala, and 100 ml of water (add an additional 400 ml of water for mutton).

• Mix well and cook until the meat is tender and the oil separates.

• Adjust the salt and chili to taste.

• Add lemon juice, 3 tbsp ghee, green chilies, fresh mint, coriander leaves, and fried onions. Stir to combine.

5. Cook the Rice:

• In a separate vessel, bring 2 liters of water to a boil with the whole spices (cumin, cinnamon, cardamom, cloves, bay leaves), 2 tbsp oil, 2-3 tbsp crystal salt, green chilies, and fresh coriander and mint leaves.

• Add the lemon and soaked rice, then cook the rice until it is about 70% cooked.

• Drain the rice and set it aside.

6. Dum (Final Cooking):

• Spread the partially cooked rice evenly over the chicken mixture.

• Drizzle 50 ml of boiled rice water, the fried onion oil, and melted ghee over the rice.

• Cover tightly and cook on low flame for 15-20 minutes.

• Let it rest for 10 minutes before mixing and serving.

Enjoy your delicious, aromatic Chicken Biryani!