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Bombay Briyani

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Bombay Briyani

Features:
  • Non-Veg
  • Medium

Directions

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Ingredients

  • Mutton or Chicken 1 kg cut into pieces
  • Rice Basmati 750 gm, soaked for 15 minutes
  • Potatoes 4, peeled and cut into half
  • Tomatoes 4 big sized, finely chopped
  • Onions 4 medium sized, finely sliced
  • Mint leaves (pudina) 1/4 bunch, finely chopped
  • Coriander leaves (hara dhaniya) 3-4 tbsp, finely chopped
  • Green chillies 5-6, whole slit lengthwise
  • Ginger-garlic paste 2 tbsp
  • Bombay Biryani Masala 3 tbsp, heaped
  • Peppercorn (kali mirch) 6-7
  • Cinnamon (dalchini) 1 inch piece
  • Cardamoms (choti elaichi) 3-4
  • Yellow/orange food colour 1/2 tsp
  • Salt to taste
  • Yogurt 150 gm or 1 cup
  • Luke warm milk 1 cup
  • Oil 1 cup
  • Ghee 4 tbsp, melted
  • Juice of 2 lemon

Method

  1. Mix Lemon Juice and salt to taste in the mutton or chicken and marinate for 1-2 hours in the refrigerator.
  2. Heat oil in a thick bottomed pan and Deep fry the potatoes. Remove and keep aside.
  3. Fry onions in the same oil until golden brown.
  4. Add ginger-garlic and fry for 1-2 minutes.
  5. Add Chopped tomatoes and fry for 4-5 minutes stirring constantly.
  6. Add Marinated chicken/mutton and fry until it turns white.
  7. Add Bombay Biryani masala and fry for 5-6 minutes.
  8. Add Yogurt and salt, mix well. Cover and cook on low heat until Mutton / chicken pieces are half done.
  9. Check the gravy if their is excess liquid, fry till the liquid dries and gravy becomes thick.
  10. Boil the rice in 12 glasses of water with cardamoms, black pepper, cinnamon and salt.
  11. When the rice is half done drain in a strainer.
  12. Do not overcook the rice, it should be half cooked.
  13. Make a thin layer at the base of a heavy bottomed pan with the boiled rice.
  14. Then put a layer of the prepared Chicken / meat mixture.
  15. Add Fried Potatoes, Coriander leaves, mint leaves and green chillies.
  16. Cover with the remaining rice, pour in warm milk, melted ghee and sprinkle food color on top of it.
  17. Cover tightly with a muslin cloth or aluminium foil and place the lid on top.
  18. Steam on very low heat for 25-30 minutes.
  19. Mix well before serving and garnish with fried onions.
  20. Serve hot with Kachumber raita.

Note :- Normal or Regular rice like zeera kolam can also be used instead of Basmati Rice.

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