u/ad_powerlifter

When I used to make panipuri it wasn't as vibrant and flavourfull as the street one then I noticed I used to add salt in everything and that was masking the flavour of all the other ingredients. If you looked at all the ingredients in pani puri you would notice that they are already heavily salted for eg - puri , sev, bundi And when we prepare panipuri we also salt the spicy water , tamarind water and ragada (or aloo) and we add chat masala on top that also contains salt. So if you don't season everything with salt or atleast undersalt it it will bring out more flavour as when you would combine those ingredients together they would perfectly balance the saltieness

Also please put more panipuri tips in the comments so that I can try it next time

I was experimenting with chicken biryani for quite some time it took me 4 trials to figure this out but for making the most tender chicken biryani you need 2 things 1)A buttermilk brine 2)Low heat and longer cook time

First you need to brine the chicken in acidic buttermilk for 2 hrs you can add salt and biryani masala in the buttermilk After 2 hrs remove the buttermilk and season the chicken with all the biryani spices, yogurt and ingredients leave it for some time

Cook on dum for atleast 1 hrs on super low heat if you have induction it works even better as you can precisely control the temparature

Do not parcook the chicken and then add rice Cook the chicken and rice together i.e Layer the chicken at the bottom add cup and half of hot water and 20% of soaked uncooked rice then layer in remaining 80% rice in 2 layer i.e 70% done 90% done seal the pot with tin foil and lid cook on high heat for 10 minutes and on lowest heat for 40 minutes then turn of the flame and leave it for 10 minutes covered then remove the foil Wait for additional 5 minutes and serve you will have the most tender biryani

Edit - use small bird that weighs between 1- 1.25 kg (skinn off) that ensures the most tender meat if you have giant bird make sure to cut it into 2-3 inch pieces( If you are only using dark meat then it's not necessary )