Boom Hyderabadi Zafrani Biryani Garam Masala 18g | Party is on!

Description

You Will Need:

Oil: 300 ml
Water: 2 liters
Ghee: 8-10 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 300g (Whisked)
Coriander: 1 bunch
Mint: 1 bunch
Onions: 4-5 (250g)
Lemon: 2
Ginger-Garlic Paste: 3-4 tbsp
Green Chilli Paste: 2 tbsp
Green Chillis: 6 pcs
Saffron: 2-3 pinches
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Mix:
   • Dissolve saffron in 25ml of water or milk.
   • Crush the lemons and extract juice with 1/2 glass of water.
2. Fry:
   • Heat oil in a pan and fry sliced onions until golden brown.
   • Strain and set the fried onions aside.
3. Marinate (1):
   • In a biryani pot, add meat, salt, and chili.
   • Mix in BOOM GARAM MASALA, ginger-garlic paste, green chili paste, 1 raw chopped onion, 1/2 of the coriander and mint, 80% of the crushed fried onions, 1/2 of the saffron mixture, and 4 tbsp of ghee.
   • Mix thoroughly and let it marinate for 30 minutes.
4. Marinate (2):
   • After 30 minutes, add whisked curd, 1/2 of the lemon juice mixture, and 5 tbsp of oil from the pan.
   • Cover and refrigerate for 2-3 hours, or up to 12 hours for the best flavor.
5. Mix:
   • Add fried onion oil, 50ml of rice boiling water (add an extra 400ml for mutton), and the remaining lemon juice to the marinated meat.
   • Mix well and garnish with the remaining 20% of fried onions.
   • Adjust salt and chili to taste.
6. Rice Cooking:
   • In a separate vessel, bring 2 liters of water to a boil with whole spices (cinnamon, cardamom, shah jeera, cloves, and bay leaves), 2-3 tbsp of oil, 2-3 tbsp of crystal salt, 4 green chilies, coriander, and mint.
   • Add 1/2 lemon and the soaked rice.
   • Cook on high flame until the rice is 50% cooked (about 5 minutes).
   • Strain the rice and set aside.
7. Dum (Final Cooking):
   • Layer the partially cooked rice over the marinated chicken mixture.
   • Drizzle with 50ml of boiled rice water, melted ghee, 4 tbsp of fried onion oil, and the saffron mixture.
   • Cover tightly and cook on high flame for 5 minutes.
   • Reduce the flame to low, place a tawa (griddle) beneath the vessel, and cook for 25-30 minutes.
   • Let it rest for 10 minutes before mixing and serving.

Enjoy your flavorful, aromatic Hyderabadi Zafrani Dum biryani!