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Bombay Biryani Recipe

Bombay Biryani Ingredients

  • Bombay Biryani Recipe
    Bombay Biryani Recipe

    1 Kilo Mutton or poultry, washed And cleaned, cut into bits

  • 1 Kilo Rice basmati, soaked for Quarter-hour
  • 4 Taters, steam gently, peel and cut into large pieces
  • 6 Tomatoes, quartered
  • 4 Onions (medium, finely sliced)
  • 1 lot Mint, quickly chopped
  • Some Green chillies (complete)
  • 1½ tbsp Ginger root / garlic paste
  • 1 cup Dried plums , soaked in hot water.
  • 1 tbsp of Red chillies , powder
  • 2 tablespoons of Coriander, powder
  • 6 Peppercorns
  • 4 Cloves
  • 6 Cardamoms
  • 1 tsp Black cumin seeds
  • ¼ tsp Yellow foodstuff colour
  • Salt to taste
  • One cup Low fat yogurt
  • 1 pot Hot whole milk
  • 1 cup Ghee/oil

How to make Bombay Biryani

  • Combine mutton or chicken with low fat yogurt, ginger Per garlic, red chilli powder
    and Four green chillies, coriander, mint, liquid of 2 lemons, plums along with salt;
    mix effectively and set apart for 1/2 hours.
  • Heat oil in a very pan and also fry onions until eventually golden brown. Remove
    50 % to absorbent kitchen document. To the remaining half in the pan add the
    various meats with yogurt and spices.
  • Cook on minimal heat, do not add water, when the liquid evaporates fry
    somewhat and remove through heat.
  • Deep fry the particular potatoes and separately fry your tomatoes in a tiny oil and
    put both to be able to chicken.
  • Boil the particular rice with some mint, outstanding green chillies, cardamoms,
    dark pepper, cloves and salt. In the event the rice will be 3/4 done strain in a
    strainer.
  • Put a little oil in the bottom of griddle and make a coating of 50 % the almond.
    Then set a level of the prepared mutton or poultry and cover with a subsequent
    layer involving rice.
  • Bombay Biryani is ready to serve.

Serves: 10

Bombay Chicken Biryani Recipe

Ingredients:

  • 1 kg chicken
  • 750 gm rice, soaked for 30 minutes
  • 1/2 cup Oil or ghee
  • 4 Onions, finely chopped
  • 3 potatoes, peeled and halved
  • 6 tomatoes , finely chopped
  • 1/2 cup Yogurt
  • 1 tbsp garlic paste
  • 1 tbsp chopped ginger
  • 6 green chillies
  • 2 tbsp salt
  • 1 pinch Yellow food colour, mixed in 4 tbsp milk
  • 1 packet Bombay biryani masala mix


Method:

  • Fry onions in oil or ghee until golden brown.
  • Add meat, ginger, garlic, tomatoes, yoghurt and bombay biryani mix and fry for 10-15 minutes.
  • Add the potatoes when meat is half tender.
  • Add 1 cup of water and cook on low heat until meat is tender (water is not needed for chicken).
  • When oil or ghee separates from gravy, add green chillies and cook for another 2 minutes then turn the heat off.
  • In another pan, boil rice in 6-8 cups of water with 2 tbsp of salt.
  • Drain water when rice is half done.
  • Set rice and meat curry in alternate layers in a big cooking pan. Sprinkle yellow food colour on rice.
  • Cover and cook on low heat for 10-15 minutes.
  • Garnish Bombay Biryani with sliced boiled eggs.
  • Delicious Bombay Biryani is ready to serve.
  • Serve with raita and salad.
Bombay Chicken Biryani Recipe
Bombay Chicken Biryani Recipe

Bombay Biryani Recipe

Bombay mutton and chicken Biryani Recipe

Ingredients:

  • Mutton or chicken 1 kg, washed / cleaned, cut into pieces
  • Rice basmati 1 kg, soaked for 15 minutes
  • Potatoes 4, steam lightly, peel and cut into large pieces
  • Tomatoes 6, quartered
  • Onions 4 medium, finely sliced
  • Mint 1 bunch, finely chopped
  • Green chillies 6 whole
  • Ginger / garlic paste 1 1/2 tbsp
  • Dried plums 1 cup, soaked in hot water.
  • Red chillies 1 tbsp, powdered
  • Coriander 2 tbsp, powdered
  • Peppercorns 6
  • Cloves 4
  • Cardamoms 6
  • Black cumin seeds 1 tsp
  • Yellow food colour 1/4 tsp
  • Salt to taste
  • Yogurt 1 cup
  • Hot milk 1 cup
  • Ghee/oil 1 cup

Directions:

  • Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
  • Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer. Put a little iol in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.

Serves: 10