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:
Oil 300 ml
Water 2 liter
Ghee 7-8 tbsp
Chicken/Mutton 1kg
Curd 300g (Whisked)
Coriander 1 Bunch
Mint 1 bunch
Onions 4-5
Lemon 1/2
Ginger Garlic Paste 2 tbsp
Green Chilli Paste 1 tbsp
Saffron 3-4 pinch
Salt 2–2½ tsp | Chilli 1–1½ tsp)
Cooking Instructions:
Step 1: Marination-1 (3 mins)
In a biryani pot, mix chicken with Salt, Chilli, BOOM SECRET MASALA, BOOM GRAVY WHOLE SPICE, Ginger-Garlic paste, Green Chilli paste, Raw Onion, Coriander, Mint. Keep aside.
Step 2: Fry & Boil (12 mins)
Fry chopped Onions until golden brown, while boil 2ltr Water with BOOM RICE WHOLE SPICE, Salt and Oil in a vessel.
Step 3: Marination-2 & Cook (15 mins)
After 15 minutes, mix whisked Curd, Lemon Water, Ghee, Onion oil and ½ Saffron mix. Add soaked BOOM BASMATI RICE to boiling Water and cook till 50% done(take 3-5 mins). Drain 1/2 glass of salted Water to marinated Chicken and mix well.
Step 4: Layering and Dum (30 mins)
Drain Rice thoroughly and spread it over the Chicken mixture and pour Saffron Water, ghee and remaining fried Onion oil. Seal tightly, cook on high flame for 5 minutes, place a tawa(pan) beneath the pot and then dum on low flame for 25 minutes. Rest, mix gently and serve hot.
Note: Put off flame and let pot remain on the pan (tawa) for about 20 minutes.
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 flavorful, aromatic Hyderabadi Zafrani Dum 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.
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