Boom Donne Biryani Kit 527g (Serves 3) | Biryani Masala & White Mix with Seeraga Samba Rice | Ready-to-Cook Kit

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: 150 ml
Water: 750 ml
Ghee: 3–4 tbsp
Chicken/Meat: 500 g
Rice: 500 g
Coriander: 1/2 cup
Mint: 1/4 cup
Spinach/Methi: 2 tbsp (approx 1/8 cup)
Onions: 2–3
Lemon: 1/2
Ginger-Garlic Paste: 1–1.5 tbsp
Green Chilli Paste/Crushed: 6–8 pcs
Curry Leaves: 5–8
Salt: To taste

Cooking Instructions:

Step 1: Fry & Grind (15 mins)

Heat oil and ghee in a biryani pot. Add ½ BOOM GRAVY WHOLE SPICE, Mint leaves and sliced Onions; fry until golden brown. Add ½ tbsp Ginger-Garlic paste and sauté for 3 minutes.

Meanwhile, grind Coriander, Mint and Spinach leaves, Green Chillies, Curry leaves, ½ BOOM WHITE MIX and 1 tbsp Ginger-Garlic paste into a smooth green paste.

Step 2: Cook Chicken & Boil Water (20 mins)

Add turmeric, salt and 500g Chicken to the pot; sauté for 10 minutes. Add the prepared Green Paste and ½ BOOM SECRET MASALA; cook for 10 minutes until Oil separates. At the same time, bring 750 ml 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 500g soaked BOOM SEERAGA SAMA RICE. Cook until the Water is fully absorbed and 80% cooked; usually takes 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.