Cooking Time: 1 hr | 
Serves: 5-6Description
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: 250 ml
Water: 2 liters
Ghee: 4-6 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 250g (whisked)
Coriander: 1 bunch
Mint: 1/2 bunch
Onions: 4-5
Lemon: 1 & Tamarind Paste: 1-2 tbsp
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste/Crushed: 1 tbsp
Green Chillis: 6 pcs
Kewra Water: 2 tbsp
Tomatos: 2 (Puree)
Salt 2–2½ tsp | Chilli 1–1½ tsp
Cooking Instructions:
Step 1: Marinate & Fry (15 mins)
Heat oil in a biryani pot and fry sliced Onions till golden brown. Reserve fried Onions and 50 ml Onion oil. Meanwhile Marinate Chicken with Salt, Chilli, Ginger-Garlic paste 1 tbsp, Lemon juice and Curd. Keep aside (quick marination works).
Step 2: Masala Base (7 mins)
In the same pot, add Ginger-Garlic paste, Green Chilli paste and Whole spice; Sauté for 2 mins. Add Tomato puree, Tamarind paste, Salt and Chilli; Cook 5 mins.
Meanwhile, boil Water with Whole Spice, Oil, Salt and Green Chillies.
Step 3: Chicken & Rice Cooking (23 mins)
Add marinated Chicken; cook 10 mins. Add whisked Curd, BOOM SECRET MASALA and 50 ml water. Cook for 13 mins until oil separates. Garnish with Lemon juice, Ghee, Green Chillies, Mint and Coriander.
Add Lemon and soaked Rice; cook till 70% done. Strain.
Step 4: Dum (15 mins)
Spread Rice over Chicken masala. Drizzle boiled rice Water, reserved Onion oil and melted Ghee. Seal tightly and Dum cook on low flame for 15 mins.
Note: Rest 20 mins, mix gently 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.
Enjoy your flavorful, aromatic Chicken Biryani!
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