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Bhai Vettu Kalyani Biriyani
A festive, aromatic chicken biryani from South India prepared in a massive 4 kg batch. The recipe layers spiced chicken masala with partially cooked basmati rice, seals it with a cloth and weight, and cooks it on dum for a fluffy, flavorful result perfect for Deepavali celebrations.
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Cost Breakdown
Critical Success Points
- • Frying onions until deep golden brown (step 6)
- • Cooking chicken until it changes color but is not fully done (step 12)
- • Par‑boiling rice to 80 % doneness (step 15)
- • Sealing the pot with a cloth and weight (step 19)
- • Dum cooking with precise high‑ then low‑heat timing (step 20)
Safety Warnings
- • Hot oil can cause severe burns – handle with care.
- • Steam released when opening the sealed pot is extremely hot.
- • Ensure chicken reaches an internal temperature of 74°C (165°F) before serving.
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