Boom Mughlai Biryani Garam Masala 18g | Feel like Royalty

Description

You Will Need:

Oil: 300 ml
Water: 2 liters
Ghee: 4-6 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 250g (whisked)
Coriander: 1 bunch
Mint: 1 bunch
Onions: 4-5 (250g)
Lemon: 2
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste: 1 tbsp
Green Chillis: 6 pcs
Saffron: 2-3 pinches
Almonds, Cashews, Melon Seeds, Coconut: As required
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Mix:

   • Mix saffron in 50 ml milk.

2. Soak:

   • Soak 10 almonds, 10 cashews, and 1 tbsp melon seeds in water for 30 minutes.

3. Marinate:

   • In a bowl, combine chicken, salt, chilli, BOOM GARAM MASALA, ginger-garlic paste, green chilli paste, 1 lemon, 1/2 of the saffron mixture, and 4 tbsp ghee.

   • Mix well, cover, and marinate for 2-3 hours (up to 12 hours for best results).

4. Fry:

   • In a biryani pot, heat 300 ml oil and fry sliced onions until golden brown.

   • Strain and set the fried onions aside.

   • Reserve 50 ml oil for later.

5. Make White Paste:

   • Grind soaked nuts, 1 tbsp desiccated coconut, 1/2 cup curd, and 1/2 of the fried onions into a smooth paste.

6. Cook:

   • Add marinated chicken to the pot and cook for 15 minutes.

   • Add whisked curd, white paste, and 100 ml water (add 400 ml more for mutton).

   • Cook until the chicken is tender and oil separates from the mixture.

   • Garnish with 1/2 saffron milk, 1/2 lemon juice, and fresh mint and coriander leaves.

   • Adjust salt and chilli to taste.

7. Cook the Rice:

   • In a separate vessel, bring 2 liters of water to a boil with whole spices (cinnamon, cardamom, cloves, and bay leaves), 2 tbsp oil, 2-3 tbsp crystal salt, 4 green chillies, coriander, and mint.

   • Add 1/2 lemon and the soaked rice, cooking until the rice is 70% cooked (about 5-7 minutes).

   • Strain and set the rice aside.

8. Dum (Final Cooking):

   • Layer the rice over the cooked chicken mixture.

   • Drizzle 50 ml of boiled rice water, melted ghee, fried onion oil, and 1/2 of the saffron mixture over the rice.

   • Cover and cook on low flame for 15-20 minutes.

   • Let it rest for 10 minutes before mixing and serving.

Enjoy your flavorful, aromatic biryani!