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:
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In a bowl, combine the chicken, salt & chili, 1 tbsp ginger-garlic paste, juice of 1/2 lemon, and 4 tbsp curd.
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Mix well, ensuring the chicken is well coated.
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Cover and let it marinate for a minimum of 2-3 hours, or up to 12 hours for best results.
2. Fry the Onions:
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Heat oil in a biryani pot.
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Add the sliced onions and fry them until golden brown.
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Remove the fried onions and set aside.
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Take 50ml of the oil and set it aside for later use.
3. Prepare the Gravy:
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In the same pot, add 1 tbsp ginger-garlic paste, 1 tbsp green chili paste, and BOOM GRAVY WHOLE SPICE.
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Sauté for a minute until aromatic.
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Add the tomato puree, tamarind paste, salt, chili, and 100 ml of water.
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Cook until the oil separates from the mixture, about 10-12 minutes.
4. Cook the Chicken:
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Add the marinated chicken to the pot and cook for 15 minutes.
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Add the whisked curd, garam masala, and 100 ml of water (for mutton, add 400 ml of water).
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Mix well and cook until the chicken is tender and the oil separates.
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Adjust the salt and chili as needed.
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Add lemon juice, 3 tbsp ghee, green chilies, mint, and coriander leaves. Stir to combine.
5. Cook the Rice:
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In a separate vessel, bring 2 liters of water to a boil with BOOM RICE WHOLE SPICE, 2 tbsp oil, 2-3 tbsp crystal salt, green chilies, coriander, and mint leaves.
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Add the lemon and soaked rice, and cook until the rice is about 70% cooked.
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Drain the rice and set it aside.
6. Dum (Final Cooking):
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Spread the partially cooked rice evenly over the chicken mixture.
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Drizzle the reserved 50ml boiled rice water, the fried onion oil, and melted ghee over the rice.
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Cover the pot tightly and cook on low flame for 15-20 minutes.
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After cooking, let it rest for 10 minutes before mixing and serving.
Enjoy your flavorful, aromatic Chicken Biryani!
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