Instructions

1. Preparing the Rice

• Rinse the basmati riceunder cold water until the water runs clear.
• In a large pot, bring 4cups of water to a boil. Add bay leaves, cloves, cardamom pods, cinnamon stick, and salt.
• Add the rice to the boilingwater and cook until it is 70% done (the grains should still be firm). Drainthe rice and set it aside.

2. Marinating the Meat

• In a large bowl, mixyogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala,and salt.
• Add the chicken or muttonpieces to the marinade, ensuring they are well-coated. Let it marinate for atleast 30 minutes.

3. Cooking the Biryani

• Heat oil or ghee in alarge, heavy-bottomed pot over medium heat.
• Add the sliced onions andfry until golden brown. Remove half of the fried onions and set aside forgarnish.
• Add the chopped tomatoesand cook until they soften.
• Add the marinated meat andcook until the meat is browned and cooked through.
• Add the diced potatoes andbiryani masala. Cook for a few minutes until the potatoes are slightly tender.
• Layer half of the cookedrice over the meat mixture.
• Sprinkle half of thechopped coriander and mint leaves over the rice.
• Add the remaining meatmixture, followed by the remaining rice.
• Dissolve the saffronstrands in warm milk and drizzle over the top layer of rice.
• Add the dried plums ifusing.
• Cover the pot tightly witha lid. Cook on low heat (dum) for about 30 minutes, allowing the flavors tomeld and the rice to fully cook.

4. Final Touch

• Once the biryani is done,gently fluff the rice with a fork.
• Garnish with the reservedfried onions, fresh coriander leaves, and boiled eggs if desired.

5. Serving

• Serve hot with raita or asimple salad on the side. Enjoy your delicious Bombay Biryani!