Bombay Biryani | Mutton Biryani | How to Make Bombay Biryani Recipe with step-by-step photos
Bombay Biryani A world-renowned Indian dish,” Bombay Biryani” is Spicy, hot, and flavorsome rice layered with lamb or chicken with potatoes. Bombay Biryani is a classic Southeast Asian meat and condiment pulao (rice) dish
Biryani Takes time and practice to make but is worth every bit
of the effort, Long grained rice like basmati flavored with exotic spices such as saffron is layered with lamb, chicken, fish, beef, and mutton cooked in a thick gravy is layered with some garnishing and covered the lid to cook more on simmering over low heat
The taste is a little mild as compared to other types of biryani like Sindhi biryani, Hyderabadi Biryani, or chicken biryani, Traditionally cooked in layers of basmati rice and marinated chicken along with potatoes in classic biryani spices
But here I did variation and cook in my own style with mutton meat instead of chicken neither add potatoes to this recipe because potato isn’t coming good in taste nowadays so I have to skip but if you want to add you can, This Tasty and simple Biryani usually is served with mixed vegetable raita, onion salad along with the green sauce
So let the go-ahead to know How to make the Bombay biryani Recipe
Recipe tips:
- To prepare this recipe you cook the first rice for about 2-3 hours before layering the biryani
- If you do not make sure that you can handle basmati rice then can be used sella basmati rice instead of long-grain basmati
- If you are using chicken meat don’t add water to cook korma chicken meat is so fragile easily can shred after being mixed with rice
- Always use a large capacity pot for cooking biryani your rice grain won’t break
- At the time of boiling rice add 1 tsp white vinegar they won’t stick to each other
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Firstly rinse the rice and soak it in warm water for at least 2 hours, rinse the mutton under the running water, Take all ingredients and prepare them
Dissolve food color and saffron in the little warm milk set aside
Whisk the yogurt and add biryani masala powder then mix well and keep aside_Fry the onions for garnishing
Firstly in the pot add all whole spices and salt bring it to a boil then add drained and soaked rice, Cook the rice until about 75% done then drain them out through a colander and pass through the cold water
Leave the rice under the running fan for 2 hours
Meantime heat the ghee in the cooker then fry onions slices, fry the onions till turn brown then put mutton pieces
Fry the mutton till changes it's color then add ginger garlic paste along with spiced yogurt and stir to combine well
Now add tomato slices, and roast the mutton pieces with the spices till the oil is separated
Pour hot and boiled water into the mutton korma, bring it to a boil then close the pressure cooker lid and allow to cook till meat is tender, it will take around 20 minutes maximum
In the large-capacity heavy bottom pot place the first layer of meat and rice on top of the korma, lay the layer of tomato slices and lemon slices, sprinkle some fried onions on top of the rice then again spread mutton korma over the rice for the second layer
Spread the second layer of rice on top of mutton korma then sprinkle the remaining garnish along with drizzling some food color and biryani essence, cover the lid and make steam on high heat then reduce the heat to low and simmer it for around 10-12 minutes, Remove from the heat and leave it for 15 minutes for cooling down
Transfer to the serving dish/plate and serve hot with raita
Bombay Biryani is a world-renowned Indian dish,” Bombay Biryani” Spicy, hot, and flavorsome rice layered with lamb or chicken with potatoes
Ingredients:
- 1 kg, mutton
- 3 large size, onion
- 250g, homemade yogurt
- 4 tbsp, homemade biryani masala
- 250g, ghee/clarified ghee
- 3 tbsp, ginger garlic paste
- 300g, tomatoes
- 6-8, green chilies
- 1/7 tsp, yellow/orange food color
- 2 drops, biryani essence
- 3 tbsp, milk
For Garnishing:
- ½ cup, homemade fried onions
- 2 medium, tomatoes
- 1/3 cup, coriander leaves
- 1/3 cup, mint leaves
- 2, lemon
- 4-5 threads, saffron Zafran
For Rice:
- 1 kg, long grain basmati rice
- 2 tbsp, salt
- ½ tsp, caraway seeds shah jeera
- 8-10, black peppercorns
- 2 pods, green cardamom
- 3-5, mint leaves
- ½ pieces, star anise
- 1, bay leaves
- ½ inch, cinnamon stick
How to make the Bombay Biryani?
- Firstly in the separate pot pour 1 liter water and put caraways seeds, salt, bay leaf, green cardamom, black peppercorn, and cinnamon stick
- Bring it to boil then add rice when it is done 75% then drain them out through a colander
- And pass them through cold water and leave them for 2 hours under the running fan
- Note, Don’t spread the layer with freshly boiling rice it may be mushy and sticky to each other
- How do Know it is half done 50% or 75 % done?
- When you take out a single rice grain press it and divide it into two pieces it means this is half done, it is usually used for Dum biryani
- And when you slightly press the rice grain it will divide into 3-4 pcs which means it has 75% done is the best for Bombay biryani or other kinds of biryani except for dum biryani
- Meantime take a large capacity and heavy bottom pot or pressure cooker and heat the ghee then put in the onion and fry them till turns the brown color
- Then add washed mutton pieces to the pot and fry them until changes their color
- Now add freshly ginger garlic paste stir well, then add spiced yogurt
- Keep on stirring by adding tomatoes till everything is incorporated well
- Pour 150 ml hot boiling water and stir to combine
- Bring it to a boil and close the lid of the pot or pressure cooker
- Note: if you are cooking in a pot then allow to cook them for about 45 minutes on medium heat and if you are cooking in a pressure cooker then cook the mutton after whistling for 20 minutes over medium-high
- Take another heavy bottom pot and place 1st layer of half mutton korma right after one layer of rice on top of the mutton korma
- Add some chopped coriander and mint leaves lemon slices some fried onion (for enhancing taste)
- Tomatoes slices sprinkle a pinch of salt and then repeat the same process in the second and last layer
- Finely place some remaining tomato and lemon slices one on top
- Now Sprinkle remaining coriander and mint leaves along with fried onions then lastly drizzle milky food color
- Then saffron and biryani essence (for enhancing aroma) on top of the rice and cover it properly to simmer
- Note: Place a Tawa/skillet on the stove preheat it very well then place the biryani pot
- If you are using a nonstick pot then no need to place the tawa below the pot it won’t stick from the bottom
- Keep high heat till makes steam very well then turn the flame to low for 10 minutes
- After 10 minutes remove it from the flame and leave it for a while
- Bombay biryani is done
- Then remove the lid and carefully transfer it to the serving plate/dish
- Serve hot with raita and salad
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