Boom Dindigal Thalapakatti Biryani Garam Masala 18g | Biryani Rush

Description

You Will Need:

Groundnut Oil: 250 ml
Water: 1.5 liters
Ghee: 6-8 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 70ml (whisked)
Coriander: 1 Cup
Mint: 1/2 cup & Tomatos: 3
Onions: 3-4 & Shallots: 150g
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 7-8 pc
Green Chillis: 8 pcs
Cashews & Almonds: 1 tbsp each
Curry Leaves: 10-15
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Soak Ingredients:

• Soak almonds and cashews in water for 30 minutes.

• Strain and set aside.

2. Prepare Green Paste:

• Grind together coriander, mint leaves, green chilies, shallots, almonds, cashews, and 2 tbsp ginger garlic paste into a fine paste.

3. Fry Spices:

• In a biryani pot, heat 250ml oil and 2 tbsp ghee.

• Add whole spices (cloves, star anise, bay leaf, cinnamon, cardamom), a few mint leaves, sliced onions, and 3 green chilies.

• Fry until onions turn light golden brown.

• Add 1 tbsp ginger garlic paste and 1 tsp red chili powder, and sauté for 2 minutes.

4. Cook Chicken:

• Add the prepared green paste and tomato puree; sauté until the oil separates.

• Add chicken and sauté for 20 minutes.

• Stir in turmeric, salt, curd, and Boom Garam Masala; sauté until the oil separates, and the chicken is 60% cooked.

5. Boil the Biryani:

• Add 1.5 liters of hot water and bring it to a boil.

• Cook for 30 minutes or until the chicken is tender and fully cooked.

• Add the juice of 1 lemon, 2 tbsp ghee, and soaked rice. Mix well and adjust salt to taste.

• Cook until the water is mostly absorbed.

6. Dum Cooking:

• Spread 4 tbsp ghee over the rice.

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

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

Enjoy your aromatic and flavorful Dindigal Thalapakatti Biryani!