Boom Delhi Zafrani Biryani Garam Masala 18g | Biryani heaven!

Description

You Will Need:

Oil: 250 ml
Water: 2 liters
Ghee: 4-6 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 250g (whisked)
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 4-5 (250g)
Lemon: 1-2
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste: 1 tbsp
Green Chillis: 6 pcs
Saffron: 2-3 pinches
Milk: 50ml
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Marinate:

• In a bowl, combine Chicken, Salt & Chilli, 1 tbsp Ginger Garlic Paste, 1/2 Lemon, and 4 tbsp Curd.
• Mix well, cover, and marinate for a minimum of 2-3 hours (or up to 12 hours for best results).

2. Mix:

• Soak Saffron in Milk and set aside.

3. Fry:

• In a biryani pot, heat 250 ml oil and fry sliced Onions until golden brown.
• Strain and set the fried onions aside. Keep 50 ml oil aside for later use.

4. Saute:

• Add Ginger Garlic Paste and Green Chilli Paste to the pot and sauté for 2 minutes.

5. Cook:

• Add Whole Spices and the Marinated Chicken to the pot. Sauté for 15 minutes.
• Stir in whisked Curd, BOOM GARAM MASALA, and 100 ml water (add 400 ml more water for Mutton).
• Mix well and cook until the Chicken is tender and the oil separates.
• Adjust Salt and Chilli to taste. Add Lemon, 3 tbsp Ghee, 1/2 of the Saffron mixture, and Coriander leaves.

6. Rice Cooking:

• In a separate vessel, bring 2 liters of water to a boil with Whole Spices (Cinnamon, Cardamom, Cloves, and Bay Leaves), 2 tbsp Oil, 2-3 tbsp Crystal Salt, 4 Green Chillis, Coriander, and Mint on high flame.
• Add 1 Lemon and the soaked Rice, then cook until the rice is 70% cooked.
• Strain the rice and set it aside.

7. Dum:

• Layer the partially cooked rice over the chicken mixture.
• Drizzle 50 ml boiled rice water, melted Ghee, and the fried Onion oil over the rice.
• Cover and cook on low flame for 15-20 minutes.
• Let it rest for 10 minutes before serving.

Enjoy your delicious biryani!