Bombay Biryani Recipe | Mutton Biryani

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 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:

1. To prepare this recipe, you cook the first rice for about 2-3 hours before layering the biryani
2. If you do not make sure that you can handle basmati rice, then you can use 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 can easily shred after being mixed with rice.
4. Always use a large capacity pot for cooking biryani; your rice grains won’t break.
5. 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 can be served with vegetable raita and salad, along with the green sauce.

                 

Savour Foods Pulao Kabab Rice Recipe

                                                            

Savour Foods Pulao Kabab Rice Recipe || Authentic Pulao Kabab At Home || How to Make Pulao Kabab with step-by-step photos and video

Savour Foods Pulao Kabab Rice is a delicious, aromatic rice dish made with long-grain basmati rice, beef bone broth, essential seasonings, and fresh herbs. It is typically served with flavorful kababs and raita kachumar.

I referred to this as "restaurant-style Pulao Kabab Rice" because this recipe is inspired by the Pulao Kabab from Savour Food, a restaurant located on Peshawar Road in Rawalpindi. During a visit,

I was impressed by its amazing taste, so I decided to try making it at home. Alhamdulillah, the flavour of my homemade Pulao Kabab turned out to be just as delightful as what I experienced there.

For a detailed recipe, watch my video where I explain the steps one by one.

      

My latest pulao kabab rice video:

  

In my home, all my family members praise my experimental recipe. After receiving such positive feedback, I decided to share my efforts with all of you. I never share a recipe without conducting my own experiments first. 

I believe that before sharing, it's essential to understand the recipe thoroughly. The kitchen is my lab where I experiment, and perfection doesn't come without trial and error. Alright, everyone, let's dive into a recipe 🍽️ and go through it step by step 🥄

                                  

Main Ingredients used in Pulao Kabab:

Rice:

The taste of any delicious pulao largely depends on the quality of the rice. The better the rice, the more flavorful and aromatic the dish. In this recipe, I used long-grain basmati rice, but I recommend using aged, steamed basmati rice for the best results.

Bone broth or stock:

Creating a flavorful stock or broth is essential for making delicious pulao. While you can use water as a substitute, I highly recommend incorporating stock to enhance the taste and richness of your dish. This addition will ensure a more flavorful and enjoyable pulao for your dinner or lunch. 

Ginger, garlic, and chilies:

Freshly coarsely ground ginger, garlic, and chilies enhance the pulao's aroma and flavor. Avoid using stale ginger-garlic paste or chili paste.

Tomato Puree:

Using tomatoes in pulao is quite common, as they add a pleasant sourness to dishes, whether you're cooking curry, rice, or any other recipe. In this recipe, I opted for homemade tomato puree, which tends to work better than using whole tomatoes. 

Alternatively, you can use simple tomato paste instead of puree. If you're looking for a recipe for homemade tomato puree, feel free to check my blog, where I’ve posted it previously.

                                        

Pulao Masala Powder:

The key ingredient in this recipe, pulao masala, enhances the flavor of pulao, giving it a restaurant-quality taste that you might typically find in hotels and restaurants.

Just 1-2 tablespoons of pulao masala can elevate your dish to a whole new level. You can either purchase pulao masala from the store or follow my recipe for making it from scratch by clicking on the link provided for pulao masala.

Oil/Ghee:

In this recipe, I used oil because the bone broth already contains a substantial amount of fat, so there's no need to add extra oil or use ghee. However, if you are skipping the bone broth,

It is essential to use ghee when preparing the rice. For the best flavor, opt for pure ghee to make the rice aromatic.

Shami Kababs:

In my previous post, I shared a recipe for kababs to accompany pulao. In this recipe, I've prepared savory kababs that can be combined with pulao. You can use any type of kababs you prefer, such as seekh kababs or fried kababs, or you can follow my recipe as it is. Enjoy!

Whole spices:

Incorporating whole spices into your pulao enhances both its flavor and aroma. In this recipe, I used cumin, black peppercorns, cinnamon, star anise, bay leaves, tej patta (Indian bay leaf), green cardamoms, and cloves. While you can omit some of these spices, I strongly recommend including them for the best taste in your pulao.

                          

Powder spices:

Adding powdered spices to the pulao can enhance its flavor and make it spicier. If you love spices, be sure to include them in your recipe. However, you might want to skip the red chili powder.

If you have any health concerns or are preparing the dish for kids. In my recipe, I included red chili powder, turmeric powder, coriander powder, and salt, as these are essential for flavoring the food.

You Might like these:

Kabuli Pulao biryani

Mughlai Mutton Pulao

Biryani Pulao

Sofyani Biryani

Pulao Kabab

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How to make pulao kabab rice?

1^st step:

To make bone broth, start by roughly chopping the onion, ginger, and garlic. Next, gather the whole spices: black peppercorns, cloves, green cardamom, coriander seeds, bay leaves, and fennel seeds.

                                         
                                              

Put all the whole spices into a spice ball strainer, leaving out the onion, and close it tightly. If you don’t have a spice ball strainer, you can use a muslin cloth as an alternative.

                                               

In a pot or pan, pour in 1 litre of water, then add the bones, salt, spice ball, strainer, chopped onion, and Chinese salt.

                  

 

Allow the mixture to cook on medium heat for about 2 hours.

                         

2^nd step:

Rinse and soak the rice for 30 minutes. If using sella basmati rice, soak it for at least 2 hours.

Note:

I have added 4 cups of stock for 2.25 cups of soaked rice. If you didn't soak the rice enough, then the ratio of stock or water will be 1.5 cups for 1 cup of rice. I used the same cup for both rice and stock. It's better to measure the ideal ratio of rice to water or stock. 

                     

3^rd step:

To make pulao, first, we need an onion, which we will cut into thin slices along with ginger, garlic, and green chilies. Crush the ginger, garlic, and green chilies together in a mortar. We don't need to paste them; we just roughly crush them. On the other hand, 

                                        

Take a broad pan or pot, add ghee or oil, and heat it. Then, add the onion slices and fry them until they are light brown. Next, add cumin seeds, black peppercorns, a cinnamon stick, star anise, bay leaves, green cardamoms, and cloves. Sauté them with the onion for 1-2 minutes, then add tomato puree along with the crushed ginger, garlic, and chilies. Stir well.  

Next, start adding powdered spices, including red chili powder, turmeric powder, crushed coriander powder, salt, and pulao masala. Keep stirring while splashing water into the masala to prevent burning.

                                                

Once the oil separates, add the soaked rice and roast it with the masala until it becomes fragrant. In between roasting the rice with the masala, add shah jeera (cumin).

Finally, add bone broth or stock to the rice, stir well, and bring it to a boil. Then, put the lid on and cook for about 10 minutes on high heat.

                                

Once the water starts to reduce, turn the flame down and allow it to simmer for about 5 more minutes. 

Let it sit for a while. If you fluff the rice immediately, it may break and become mushy due to the heat.  

                   

Meanwhile, fry the kababs as needed and prepare veg dahi kachomar. This kachomar recipe is also in my video, but I didn't include it in my post because my main recipe was pulao kabab rice. 

                                   

Once the pulao has cooled down, fluff the rice and transfer it to a serving tray or plate.

                   

Place the fried kababs on top of the pulao.

                                     

Serve the pulao hot with kababs and dahi veg kachori. Enjoy it and share!