Bombay Biryani Recipe Mumbai Biryani Bombay Veg Biriyani

BOMBAY BIRYANI RECIPE | MUMBAI BIRYANI | BOMBAY VEG BIRIYANI

Steps:

• firstly, in a large vessel take 6 cup water.
• add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
• also add 1 tsp salt, 2 tsp oil and 1 chilli.
• boil for 2 minutes or until flavours is in the water.
• add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
• boil for 3 minutes or until rice is half cooked. do not cook fully.
• drain off the rice and keep aside.
• firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
• saute 1 bay leaf, 1 mace, 1 inch cinnamon, 1 star anise, 1 back cardamom, 3 cloves, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.
• add 1 onion followed by 1 tsp ginger garlic paste.
• saute until onions turn golden brown.
• further add 1 tomato and saute until tomatoes turn soft and mushy.
• now add 1 potato, ½ carrot and ½ tsp salt.
• cover and cook until potatoes are half cooked.
• further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 4 prunes and ½ tsp salt.
• saute until spices turn aromatic.
• additionally, add ¾ cup curd and saute until oil is released.
• furthermore add 5 beans, 7 florets cauliflower, 2 tbsp peas and 5 cubes capsicum.
• saute for a minute or until its combined well.
• add 1 cup water and mix well.
• cover and cook for 5 minutes or until vegetables are half cooked.
• take 1 cup of gravy and keep aside.
• now layer up with 2 tbsp coriander and 2 tbsp fried onion.
• spread half of cooked rice over the biryani gravy.
• top with reserved gravy uniformly.
• further spread remaining cooked rice and level up.
• top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
• sprinkle ¼ tsp saffron food colour, ¼ cup water and 1 tsp ghee.
• cover with aluminium foil and close the lid. you can also use the dough to seal.
• simmer for 20 minutes or until rice is cooked fully.
• finally, enjoy bombay biryani with raita and slices of onion.

HOW TO MAKE THE BEST BOMBAY BIRYANI RECIPE BY TASTY

Steps:

• Marinate the chicken: In a large bowl, whisk together the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder, and lime juice. Add the chicken and toss to coat well, then cover the bowl with plastic wrap and marinate for 1 hour at room temperature, or in the refrigerator for up to 3 hours. Remove the chicken from the refrigerator 1 hour before cooking to bring to room temperature.
• Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don't break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30-45 minutes. Drain well.
• Partially cook the rice: In a medium pot, combine the water, green and black cardamom pods, cinnamon stick, bay leaves, cloves, and salt. Cover and bring to a boil over medium-high heat. Add the rice and cook until about three-quarters of the way done, but still al dente, about 4 minutes. Drain, then spread the rice on a plate or baking sheet in an even layer and let cool
• Make the biryani: Bring a medium pot of water to a boil over medium-high heat and season generously with salt. Add the potatoes, cover, and cook until almost tender, about 10 minutes. Drain and allow to dry for a few minutes.
• Heat about 2 inches of neutral oil in a deep pot over medium-high heat until the temperature reaches 350°F (180°C).
• Blot the boiled potatoes with paper towels to remove any excess moisture, then add to the hot oil and fry until golden brown, 3-5 minutes. Use a spider or slotted spoon to transfer to a paper towel-lined plate to drain.
• Add the sliced red onions to the hot oil and fry until golden brown, 1-2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.
• Add the saffron threads to a small bowl. Pour in the boiling water and gently crush the saffron with the back of a spoon to release the color and flavor.
• Preheat the oven to 400°F (200°C).
• In a large, heavy-bottomed pot with a lid, heat 2 tablespoons of neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, black peppercorns, mace, bay leaf, red chile, star anise, cumin seeds, and fennel seeds and cook for 1-2 minutes, until fragrant, but not burnt.
• Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3-5 minutes, until softened.
• Add the marinated chicken, water, and 1 teaspoon of salt and stir to combine. Cover and cook for 10 minutes, until chicken is starting to cook through. Stir in the fried potatoes and prunes. Remove the pot from the heat.
• Transfer half of the chicken mixture to a medium bowl. Layer half of the par-boiled rice on top of the chicken in the pot. Sprinkle with half of the saffron water, half of the cilantro and mint, 1 teaspoon ghee, and half of the fried onions. Layer the remaining chicken over the rice layer, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee, and fried onions.
• Cover the pot tightly with foil, then place the lid on top. Cook over high heat for about 2 minutes, then transfer to the oven and bake for 20 minutes, until rice is tender and the chicken is cooked through.
• Remove the pot from the oven and allow the biryani to rest covered for 10 minutes. Remove the lid and foil.
• Serve the biryani immediately with raita and pickled mango.
• Enjoy!