Iconically Indian: Check Out This Delicious Recipe Of Bombay Biryani That You Can Relish With Family

There are many versions of biryani and one of the most famous ones is from Mumbai, formerly known as Bombay. Seasoned with whole spices, this recipe of chicken biryani is sumptuous and a perfect delicacy to serve your guests or cook for a special occasion.

With layers of chicken, vegetables, mutton, lamb, basmati rice, or potatoes, it has a wholesome taste that you won’t be able to resist if you call yourself a foodie. It is popularly enjoyed with raita made with curd. It also has a mildly sweet flavour infused using kewra essence, dried plums, and fried caramelised onions.

Ingredients For Bombay Biryani

For Rice

• 1 cup of basmati rice (approximately 300 gm)
• 2 medium bay leaves (tej patta)
• 2 star anise
• 4 small cardamoms (elaichi)
• 4-5 cloves (laung)
• 2 cinnamon sticks (dalchini)
• 4-5 whole black pepper (kali mirch)
• 2 cups of water
• 1 slit green chilli
• Salt to taste
• 2 teaspoons oil
• 1 tablespoon of vinegar

Chicken Gravy

• 1 teaspoon caraway seeds (shahjeera) or cumin seeds
• 1 kg chicken pieces
• 3 sliced onions
• 2 peeled and diced potatoes
• 1/2 cup chopped mint leaves
• 2 teaspoon coriander powder
• 1/2 cup coriander leaves
• 4 slit green chillies
• Salt to taste
• 1/2 teaspoon turmeric powder
• 4 dried plums
• 2 tablespoon lemon juice
• 2 tablespoon ginger garlic paste
• 1/2 cup whisked yoghurt
• 3 teaspoons red chilli powder
• 3 large tomatoes
• 1/2 teaspoon garam masala

For Saffron Milk

• 2 teaspoon rose water
• 1/4 cup hot milk
• A pinch of saffron strands
• For Dum Cooking
• 1 cup fried and caramelised onion slices
• 1/2 cup chopped coriander leaves
• 2 tablespoons melted butter and ghee

How To Cook Bombay Biryani

For Cooking Rice

• Wash rice thoroughly to ensure all dirt is rinsed off. Keep the rice soaked for at least 20 minutes to ensure you cook them to perfection.
• In a deep pan, pour the desired amount of water and bring it to a boil. Add bay leaves, cloves, whole black pepper, cinnamon, oil, cardamom, star anise, vinegar, and salt.
• Add the rice and cook about 80-85% because the rest of them will cook when you will cook everything together. Spread rice on a tray for it to cool off and hold the texture.

For Cooking Chicken

• Heat ghee or oil in a pan. Add cumin seeds and whole spices, and sauté them to infuse their flavour in the oil.
• Add chopped onions and stir them until they turn golden.
• Add green chillies, potatoes, and tomatoes. Cook everything until the tomatoes become soft.
• Add mint leaves, ginger garlic paste, turmeric powder, red chilli powder, coriander powder and other spices. Add a few drops of water to deglaze the pan and cook spices until the oil separates.
• Once the mixture has turned aromatic, add chicken pieces. Cook the meat at medium flame for about 5 minutes.
• Add the remaining spices to the curd and pour it into the pan. Keep stirring until the curd has mixed nicely with everything.
• Add salt to taste, lemon juice, and fresh coriander leaves. Cover the lid and let everything cook until the chicken is tender, juicy, and coated in a spicy and tangy mixture.
• You should keep a check on the consistency of the mixture. If it looks dry, add water so that the meat remains tender.

For Dum Cooking

• Take a large vessel and pour some water into it. Let it simmer.
• In another deep pan, which can fit into the large vessel, spread a layer of spicy mixture. Add some water to prevent it from burning. Add a layer of rice and top it with fresh coriander and mint leaves, saffron milk, and brown onion slices.
• You should add another layer of spicy mixture and top it again with rice. You can create 2-3 such layers of rice and mixture. Garnish the top layer of rice with coriander leaves, onion slices, and mint leaves.
• Seal the pan with moist dough and cover it with a lid. Place it inside the hot boiling water in the large vessel. You can also cover it with a foil and tightly close the lid.
• Cook the biryani for at least 20-30 minutes for all the flavours to come together and mix.
• When you are ready to eat, open the lid, and enjoy scoops of Bombay Biryani with a bowl of cool raita.

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