Description
Skip the junk. Skip the guesswork.
Just follow the steps — the pack does the rest.
your biryani will taste restaurant-style – every single time.
You Will Need:
Groundnut Oil 200 ml
Water 1.5 liter
Ghee 6 tbsp
Chicken/Mutton 1 kg
Rice 1 kg
Coriander 1 bunch
Mint 3/4 bunch
Small onion/Shallots 20pc
Onions 2 & Lemon 1
Garlic Paste 2-3 tbsp
Ginger Paste 1 tbsp
Green Chillis 7pc
Curd 150ml
Salt 2–2½ tsp | Chilli 1–1½ tsp
Cooking Instructions:
Step 1: Fry & Grind (15 mins)
Heat oil and ghee in a biryani pot. Add BOOM GRAVY WHOLE SPICE, Mint leaves and sliced Onions; fry until golden brown. Add 1 tbsp Ginger-Garlic paste and sauté for 2 minutes. Meanwhile grind Shallots, Green Chillies, BOOM WHITE MIX and Ginger-Garlic paste into a smooth Green Paste. Keep aside.
Step 2: Cook Chicken & Boil Water (20 mins)
Add Turmeric, Salt, Chilli powder and Chicken to the pot; sauté for 10 minutes. Add the prepared Green Paste and cook for 10 minutes. Add BOOM SECRET MASALA, Curd and 50 ml Water; cook until Oil separates.
At the same time, bring 1.5 litres of Water to a boil in a separate vessel.
Step 3: Rice Cooking (10 mins)
Pour the boiling water into the Chicken gravy and cook on high flame for 5 minutes. Adjust salt. Add soaked Rice, Lemon juice and Ghee. Cook on medium flame until the Water is fully absorbed and Rice is 80% cooked (take 5 mins).
Step 4: Dum (15 mins)
Drizzle Ghee on top, seal tightly and dum cook on low flame for 15 mins minutes. Rest for 20 minutes, mix gently and serve hot.
Why No Added Salt & Red Chilli?
Every family’s spice level is different.
Our Secret Masala lets you adjust salt and heat exactly the way you like it.
Chef’s Note:
- Chop Onions and soak Rice before cook.
- Add Salt and Red chilli powder as per your taste. Fried Onion should be golden not brown.
- For Mutton: pressure cook gravy first, then follow the same steps.
Note: Put off flame and let pot remain on the pan (tawa) for about 20 minutes.
Enjoy your aromatic and flavorful Dindigul Biryani!
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