Bombay Biryani Recipe - Yummy Traditional

Bombay Biryani Recipe


bombay-biryani-recipe-with-step-by-step-photos

Bombay Biryani | Meat biryani A world-renowned Indian dish,” Bombay Biryani” 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
                   
bombay-biryani-recipe

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 the mutton meat instead of chicken neither add potatoes in this recipe because the 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 raitaonion salad along with the green sauce
So lets the go-ahead to know How to make Bombay biryani Recipe with step by step photos...

Recipe tips:
  1. To prepare this recipe you cook first rice about 2-3 hours before layering the biryani
  2. If you do not make sure that you can handle basmati rice then can be used sella basmati rice instead of long-grain basmati
  3. If you are using chicken meat don’t add water to cook korma chicken meat is so fragile easily can shred after being mix with rice
  4. Always use a large capacity pot for cooking biryani your rice grain won’t break
  5. At the time of boiling rice add 1 tsp white vinegar they won’t stick to each other        
bombay-biryani

We Need:

ingredients-of-biryani

    Preparation Of Bombay biryani:
    Firstly rinse the rice and soak in the warm water for at least 2 hours, rinse the mutton under the running water
    Take all ingredients and prepare them

    wash-rice-and-mutton-under-the-running-water
    chop-onion-and-ginger-garlic
    chop-lemon-and-coriander-mint-leaves

    Dissolve food color and saffron in the little warm milk set aside

    soak-food-colour-and-saffron

    Whisk the yogurt and add biryani masala powder then mix well keep aside_Fry the onions for garnishing

    mix-yogurt-with-spices
    fry-the-onions

    Boiling rice:
    Firstly in the pot add all whole spices and salt bring it to boil then add drained and soaked rice, Cook the rice about 75% done then drain them out through colander and pass through the cold water

    cook-the-rice-for-biryani
    cook-the-rice-about-75%

    Leave the rice under the running fan for 2 hours

    keep-under-the-fan

    Cooking korma:
    Meantime heat the ghee in the cooker then fry onions slices, fry the onions till turns to the brown then put mutton pieces

    heat-the-ghee-and-fry-the-onions
    fry-onion-till-turns-into-brown-colour-then-add-mutton

    Fry the mutton till changes it's color then add ginger garlic paste along with spiced yogurt stir to combine well

    fry-mutton-till-changes-its-colour-then-add-ginger-garlic-paste
    put-yogurt-with-biryani-spice-mixed

    Now add tomato slices, roast the mutton pieces with the spices till oil is separated  

    keep-stirring-by-adding-tomatoes
    roast-the-mutton-with-onion-spices-till-oil-comes-on-top

    Pour hot and boiled water to the mutton korma, bring it to boil then close the pressure cooker lid and allow to cook it till meat is tender, it will take around 20 minutes maximum 

    add-hot-water-in-mutton-korma
    cook-the-mutton-around-40-minutes

    Layering biryani:
    In the large-capacity heavy bottom pot place first layer of meat then rice on top of korma, lay the layer of tomato slices and lemon slices, sprinkle some fried onions on top of rice then again spread mutton korma over rice for the second layer

    layer-the-biryani
    place-some-garnishing-on-top-of-rice

    Spread second layer of rice on top of mutton korma then sprinkle remaining garnish along with drizzle some food color and biryani essence, cover the lid and make the steam on high heat then reduce the heat to low and simmer it around 10-12 minutes
    Remove from the heat and leave it for 15 minutes for cooling down 


    spread-second-layer-of-rice-on-top-of-korma
    make-the-steam-on-high-heat-in-the-biryani


    Transfer to the serving dish/plate and serve hot with raita

    transfer-to-the-serving-plat-dish

    Bombay biryani can be served with vegetable raita and salad along with green sauce
                     
    bombay-biryani






    Bombay Biryani is a world-renowned Indian dish,” Bombay Biryani” Spicy, hot and flavorsome rice layered with lamb or chicken with potatoes
    Ingredients:
    1. 1 kg, mutton
    2. 3 large size, onion
    3. 250g, homemade yogurt 
    4. 4 tbsp, homemade biryani masala 
    5. 250g, ghee/clarified ghee
    6. 3 tbsp, ginger garlic paste
    7. 300g, tomatoes
    8. 6-8, green chilies
    9. 1/7 tsp, yellow/orange food color
    10. 2 drops, biryani essence
    11. 3 tbsp, milk
    For garnishing:
    1. ½ cup, homemade fried onions 
    2. 2 medium, tomatoes
    3. 1/3 cup, coriander leaves
    4. 1/3 cup, mint leaves
    5. 2, lemon
    6. 4-5 threads, saffron zafran
    For rice:
    1. 1 kg, long grain basmati rice
    2. 2 tbsp, salt
    3. ½ tsp, caraway seeds shah jeera
    4. 8-10,black peppercorn
    5. 2 pods, green cardamom
    6. 3-5, mint leaves
    7. ½ pieces, star anise
    8. 1, bay leaves
    9. ½ inch, cinnamon stick
    How to make the bombay biryani?
    Instructions:
    1. Firstly in the separate pot pour 1-liter water and put caraways seeds, salt, bay leaf, green cardamom, black peppercorn, and cinnamon stick
    2. Bring it to boil then add rice when it is done 75% then drain them out through a colander  
    3. And pass them through cold water and leave it for 2 hours under the running fan
    4. NoteDon’t spread layer by freshly boil rice it may mushy and sticky to each other
    5. How to Know it is half done 50% or 75 % done?
    6. When you take out single rice grain and as you press it will divide into two pieces it's mean this is half done, it is usually used for Dum biryani
    7. And when you slightly press the rice grain it will divide into 3-4 pcs its mean it has 75% done is the best for Bombay biryani or other kinds of biryani except dum biryani
    8. Meantime take a large capacity and heavy bottom pot or pressure cooker and heat the ghee then put onion and fry them till turns to  the brown color
    9. Then add washed mutton pieces to the pot and fry them until changes its color
    10. Now add freshly ginger garlic paste stir well, then add spiced yogurt
    11. Keep on stirring by adding tomatoes till everything is incorporated well
    12. Pour 150 ml hot boiling water and stir to combine
    13. Bring it to boil and close the lid of pot or pressure cooker
    14. Note: if you are cooking in a pot then allow to cook them about 45 minutes on medium heat and if you are cooking in the pressure cooker then cook the mutton after whistling 20 minutes over medium-high
    15. Take another heavy bottom pot and place 1st layer of half mutton korma right after one layer rice on top of mutton korma
    16. Add some chopped coriander and mint leaves  lemon slices some fried onion (for enhance taste)
    17. Tomatoes slices sprinkle a pinch salt and then repeat the same process in the second and last layer
    18. Finely place some remaining tomato and lemon slices one on top
    19. Now Sprinkle remaining coriander and mint leaves along with fried onions then lastly drizzle milky food color
    20. Then saffron and biryani essence (for enhancing aroma) on top of rice cover it properly for simmer
    21. Note: Place a Tawa/skillet on the stove preheat it very well then place biryani pot
    22. If you are using nonstick pot then no need to place tawa below the pot it won’t stick from the bottom
    23. Keep high heat till makes steam very well then turn the flame to low for 10 minutes
    24. After 10 minutes remove from the flame and leave it for a while
    25. Bombay biryani is done
    26. Then remove the lid and carefully transfer to the serving plate/dish
    27. Serve hot with raita and salad 
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