Boom Sindhi Special Biryani Garam Masala 18g | Just Woow!

Description

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 (250g)
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
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken, salt & chili, 1 tbsp ginger-garlic paste, juice of 1/2 lemon, and 4 tbsp curd.

• Mix well, ensuring the chicken is well coated.

• Cover and let it marinate for a minimum of 2-3 hours, or up to 12 hours for best results.

2. Fry the Onions:

• Heat oil in a biryani pot.

• Add the sliced onions and fry them until golden brown.

• Remove the fried onions and set aside.

• Take 50ml of the oil and set it aside for later use.

3. Prepare the Gravy:

• In the same pot, add 1 tbsp ginger-garlic paste, 1 tbsp green chili paste, and whole spices.

• Sauté for a minute until aromatic.

• Add the tomato puree, tamarind paste, salt, chili, and 100 ml of water.

• Cook until the oil separates from the mixture, about 10-12 minutes.

4. Cook the Chicken:

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

• Add the whisked curd, garam masala, and 100 ml of water (for mutton, add 400 ml of water).

• Mix well and cook until the chicken is tender and the oil separates.

• Adjust the salt and chili as needed.

• Add lemon juice, 3 tbsp ghee, green chilies, mint, and coriander leaves. Stir to combine.

5. Cook the Rice:

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

• Add the lemon and soaked rice, and cook until the rice is about 70% cooked.

• Drain the rice and set it aside.

6. Dum (Final Cooking):

• Spread the partially cooked rice evenly over the chicken mixture.

• Drizzle the reserved 50ml boiled rice water, the fried onion oil, and melted ghee over the rice.

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

• After cooking, let it rest for 10 minutes before mixing and serving.

Enjoy your flavorful, aromatic Chicken Biryani!