Get ready to taste the best Biryani you have ever cooked.

Preparation:

Boak 1 lb long Basmati Rice at room temperature for 2 hours and thaw el and done cup of water/stock (Chicken may leave some water while getting cooked and to Expr accordingly). Express Biryani masala at room temperature.

1.Rice cooking:

Boil a liters of water with whole spices (cloves, cinnamon, bay leaved, green cardamom, 3 tsp salt, lime juice, some mint and cilantro). Add soaked rice to boiling water.

Ad layers of 50% and another layer of 100% cooked rice on top of the masala

2.Cooking Instruction:

• Seal the id with silver foil or dough or keep some heavy weight on lid to contain the steam.

Cook on high flame for vegetal and then cook on direct or indirect low to medium *fume for 15-20 min for Vegetable/chicken biryani and 20-25 min for Goat (mediu biryani

• Let it rest for at least 20 mins before opening the Lid.

3.Chef Special Instruction:

• Add some chopped cilantro, mint and Fried Onion on each rice layer for nice flavors. Mis some saffron in little hot milk and add it on top of rice.
• Add pinch of turmeric in 1-2 spoon pure ghee on top of the rice for color. Isome water is still left after opening the biryani, cook for some more time on high flame until water evaporates.

Ready to use Hyderabadi Biryani masala paste 
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