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Kongu Chicken Biryani (Traditional Tamil Nadu Style)
A fragrant, spicy chicken biryani from the Kongu region of Tamil Nadu. The recipe uses a yogurt‑based mint and spice paste, caramelized onions, and basmati rice for a rich, aromatic one‑pot meal that’s perfect for family gatherings.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken in yogurt‑spice paste for at least 30 minutes
- • Frying onions to a deep golden color without burning
- • Layering the rice over the chicken without stirring
- • Sealing the pot tightly and cooking on low heat
Safety Warnings
- • Hot oil can splatter – use a splatter guard and keep a lid nearby.
- • Ensure chicken reaches an internal temperature of 75 °C (165 °F) before serving.
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