Bombay Chicken Biryani Recipe

Ingredients

For Rice

1 kg Mahmood 500 basmati rice
1 inch cinnamon stick
4 green cardamom
1 black cardamom
2 bay leaves
1 star anise
1 tsp cumin seeds
4 cloves
salt- to taste
food color- of your choice
water- to boil the rice

For Chicken

1 kg chicken, cleaned and washed
2 large onion
2 large tomato
250 g curd/yogurt
1 cup ginger-garlic paste
2 tsp red chili powder
1/2 tsp turmeric powder
2 tbsp coriander powder
salt- to taste
2 tsp garam masala powder
1 tsp cumin powder
1 tsp black pepper powder
4 tbsp oil

For Layering

2 tsp garam masala powder

2 tbsp ghee/clarified butter

biryani essence (optional)

Method

• Boil the water.
• Add all the spices mentioned in Rice section.
• Add rice and cook on high flame till one-third partly cooked.
• Rinse and keep aside.
• In another pan, heat the oil.
• Slice the onion julienne and fry till golden brown.
• Add tomatoes cut into julienne shapes or you can also make its paste while grinding ginger-garlic
• Now, add ginger-garlic paste and saute on high flame. Add little water if sticking to the pan.
• Then,add all the powdered spices mentioned in Chicken section.
• Cook on low flame till the raw smell goes.
• Add yogurt and chicken. Cook on low flame till chicken is half done.
• When partially done, remove from the flame.
• In a deep and large vessel, Add a little oil and spread evenly.
• Add half the chicken.
• Now add half the rice on top of it and sprinkle some garam masala powder over it.
• Then again spread a layer of all the remaining chicken.
• Again layer it with rice and sprinkle some garam masala over it and add ghee on top of it.
• Sprinkle few drops of biryani essence.
• And seal the lid very tightly so that no aroma goes away.
• Put a pan or tawa on the gas on low flame, Put the biryani vessel onto the tawa or pan and cook for 30-40 min.
• Serve hot with coriander chutney, salad or raita.