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.
