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: 300 ml
Water: 1.5 liters
Ghee: 6–8 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Coriander: 1 cup
Mint: 1/2 cup
Spinach/Methi: 1/4 cup (or 4 tbsp)
Onions: 4
Lemon: 1
Ginger-Garlic Paste: 2–3 tbsp
Green Chilli Paste/Crushed: 12–16 pcs
Curry Leaves: 10–16
Salt: To taste
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 3 minutes.
Meanwhile, grind Coriander, Mint and Spinach leaves, Green Chillies, Curry leaves, BOOM WHITE MIX and 2 tbsp Ginger-Garlic paste into a smooth green paste.
Step 2: Cook Chicken & Boil Water (20 mins)
Add turmeric, salt and Chicken to the pot; sauté for 10 minutes. Add the prepared Green Paste and BOOM SECRET MASALA; cook for 10 minutes cook until Oil separates. At the same time, bring 1.5 liters 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 Lemon juice, Ghee and soaked BOOM SEERAGA SAMBA RICE, Cook until the Water is fully absorbed and 80% cooked; usually take 5 mins.
Step 4: Dum (15 mins)
Drizzle ghee on top, seal tightly and Dum cook on low flame for 15 minutes. Let it rest 15 mins, then mix 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.
Note: Put off flame and let pot remain on the pan (tawa) for about 20 minutes.
Enjoy your aromatic and flavorful Donne Biryani!
Chef’s Note:
- Chop Onions and soak Rice for 30 mins before cook.
- Add Salt as per your taste. Fried Onion should be golden not brown.
- For Mutton: pressure cook gravy first, then follow the same steps.
Reviews
There are no reviews yet.