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 spices and then covered with the lid to cook more on simmering over low heat.
The taste is a little mild 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 potatoe, in classic biryani spices.
But here I did variation and cooked in my own style with mutton meat instead of chicken, nor did I add potatoes to this recipe because potatoes don’t taste good in tasty nowadays, so I have to skip, but if you want to add, you can. This Tasty and simple Biryani is usually served with mixed vegetable raita, onion salad, along green sauce
So, give 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 you can use 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 can easily shred after being mixed with rice.
- Always use a large capacity pot for cooking biryani; your rice grains won’t break.
- At the time of boiling rice, add 1 tsp white vinegar so 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 the food color and saffron in a 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 the whole spices and salt. Bring it to a boil, then add drained and soaked rice. Cook the rice until about 75% done, then drain it out through a colander and pass it through the cold water.
Leave the rice under the running fan for 2 hours.s
Meanwhile, heat the ghee in thecookerer then fry the onion slices, fry the onions till they turn brown, then put the mutton pieces.
Fry the mutton till it changes 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 it to cook until the 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 the mutton korma, then sprinkle the remaining garnish along with drizzling some food color and biryani essence. Cover the lid and 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 to cool 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 onions
- 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, lolong-grainasmati 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 leaf
- ½ inch, cinnamon stick
How to make the Bombay Biryani?
- Firstly, in a separate pot,ot pour 1 liter of water and put caraway seeds, salt, bay leaf, green cardamom, black peppercorn, and cinnamon stick.
- Bring it to a boil, then add rice when it is done 75% then drain it out through a colander.
- And pass them through cold water and leave them for 2 hours under the running faucet.n
- Note, Don’t spread the layer with freshly boiling rice, it may be mushy and sticky to each other.
- How do you 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 pieces, 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-bottomed pot or pressure cooker and heat the ghee, then put in the onion and fry it till it turns brown.
- Then add washed mutton pieces to the pot and fry them until they change color.
- Now, add freshly ground ginger garlic paste, stir well, then add spiced yogurt.
- Keep on stirring by adding tomatoes till everything is incorporated well
- Pour 150 mL of 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 them to cook 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)
- Slice the tomatoes into 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 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) are added on top of the rice, and it is covered 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, as it won’t stick to the bottom
- Keep the high heat till it 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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