Bombay Biryani

Bombay Biryani is a vibrant and flavorful dish originating from Mumbai, known for its unique combination of sweet, tangy, and spicy flavors. It features layers of fragrant basmati rice, spiced chicken or mutton, fried potatoes, and caramelized onions. The dish is enhanced with dried plums and yogurt, giving it a distinctive taste. Saffron-infused milk adds a rich color and aroma, while fresh mint leaves and cilantro provide a refreshing garnish. This biryani offers a delightful mix of flavors, making it a popular choice among biryani enthusiasts.

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Course: Main Course

Cuisine: Indian

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings: People

Calories: 500kcal

Author: Biryanibonanza

Ingredients

For the Rice

2 Cup Basmati rice
4 Cup Water
2 Bay leaves
4-5 Cloves
4-5 Green cardamom pods
1 Inch cinnamon stick
Salt to taste

For the Meat

500 gram Chicken or mutton, cut intopieces
1 Cup Yogurt
1 tbsp Ginger-garlic paste
2 tsp Red chili powder
1 tsp Turmeric powder
1 tsp Garam masala
Salt to taste

For the Biryani

2 Large onions, thinly sliced
2 Large tomatoes, chopped
2 Medium potatoes, peeled anddiced
1/4 Cup Oil or ghee
2 tbsp Biryani masala
1/2 Cup Fresh coriander leaves,chopped
1/2 Cup Fresh mint leaves, chopped
1/4 Cup Milk
A few strands of saffron
2-3 Dried plums (optional)
Fried onions for garnish
Boiled eggs for garnish(optional)

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!

Notes

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