BOMBAY CHICKEN BIRYANI | BOMBAY BIRYANI WITH HOMEMADE MASALA

| With Homemade Masala|Chicken Biryani|||Bombay Dining Establishment Style Biryani|Bombay Biryani Recipe

Components for :

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Chicken – 1 kg (large pieces with bones).
– Basmati Rice- 750 gms.
– Potatoes- 5 medium (75 gms x5), peeled and halved.

POWDER:.

Dry roast:.
– Green Cardamom- 10.
– Cloves- 10.
– Black Peppercorns- 1 tsp.
– Cinnamon-2 (1" pieces).
– Star Anise-2.
– Mace (Javitri)- 1 flower.
– Nutmeg (Jaiphal)- 1/4 piece.
– Black Cardamom- 2.
– Shah jeera-1/ 2 tsp.
– Coriander Seeds- 4 tsp.
– Bay Leaf-1.
– Red Chillies- 5.
– Kasuri Methi Leaves- 1 tsp.

While grinding include:.
– Turmeric Powder- 3/4 tsp.

Process:.
1. Include all the spices other than red chillies and Kasuri Methi to a pan and dry roast on low heat for 3 minutes.
2. Now add the red chillies and continue to dry roast on low heat for 1-2 mins.
3. Last but not least include the Kasuri Methi, offer a mix for 30 secs and switch off. Permit it to cool.
5. Include this to a mill jar.
6. Add 3/4 tsp Turmeric powder.
7. Grind it to a fine powder.

FOR COOKING CHICKEN:.

Tempering:.
– Cumin Seeds- 3/4 tsp.
– Green Cardamom- 4.
– Cloves-4.
– Cinnamon-1.

Spice Powders:.
powder- 6 tsp.
– Red Chilli Powder- 2 tsp.
– Turmeric Powder- 1/4 tsp.

Other Active ingredients:.
– Salt- 2 tsp + 1/2 tsp for potatoes.
– Fried Onions- 5 medium onions (birista from 3 medium onions for chicken and 2 medium onions for garnishing later).
– Ginger Garlic paste- 3 tbsp.
– Green Chillies, finely chopped- 3-4.
– Coriander Leaves, sliced- 4 tbsp.
– Whisked curd/yogurt- 150 ml.
– Red tomatoes cut into roundels or chopped – 3 (250 gms).
– Oil- 2 tbsp.
– Ghee-2 tablespoon.

FOR COOKING RICE:.

Basmati Rice- 750 gms.

Entire Spices:.
Green Cardamom- 4.
Cloves-4.
Cinnamon- 2.
Shah jeera – 1 tsp.

Other Ingredients:.
Salt- 2.5 tbsp (tablespoon).
Water – 2.5 litre.
Ghee- 1 tablespoon.

FOR LAYERING BIRYANI:.
– Ghee- 1 tbsp + 2 tbsp (after layering).
– Birista fried previously from 2 medium onions.
– Coriander leaves, chopped- 2 tablespoon.
– Saffron took in 1/2 cup warm milk.
– Red colour (optional)- couple of drops.

Preparation:.

1. First prepare the Bombay Biryani Masala based on details given previously.
This can also be made in advance and stored in a sealed glass container.

2. Keep the chicken pieces all set.
3. Slice the 5 medium onions and fry them in hot oil till golden. (like a birista ). Secure fried onions from 3 medium onions and crush them lightly with your hand. Keep the balance birista aside for use as garnish.
4. Peel the potatoes and cut them into halves. Keep in a bowl of water till you add them for cooking.
5. Chop the green chillies and the coriander leaves. Slice the red tomatoes or cut them into roundels.
6. Blend the curd/yogurt and set aside.
7. Wash and soak the basmati rice in water 30 minutes prior to you cook the rice.
8. Likewise soak the saffron hairs in warm milk once you begin the preparation if you desire a robust colour.

Process:.

COOKING CHICKEN:.
– Heat oil & ghee in a curry pan and add the tempering.
– Provide a stir and then add chicken. Give a mix for 1 min on high heat and then include the ginger garlic paste & carefully chopped green chillies.
– Give a mix and keep frying on high heat for 2 minutes.
– Reduce heat to medium and continue to fry for 3 mins.
– Now include the potato halves, 6 tsp of the Bombay Biryani Masala, the other Spice Powders and salt.
– (2 tsp + 1/2 tsp for potatoes).
– Mix and fry on medium heat for 5-6 mins.
– Now switch off heat.
– First add the crushed fried onions (from 3 medium onions). And after that slowly include the whisked curd/yogurt. Mix well and then turn on heat on low. Mix and prepare on low heat for 2-3 mins till oil separates.
– Now add the finely chopped coriander leaves and simmer on low heat for 2 minutes till oil separates.
– Now blend well and cover and prepare on low heat for around 15 mins.
– Now set up the tomato roundels on the chicken and cover once again.
– After 5 minutes provide a mix and continue to prepare on low heat for another 2 mins till chicken and potatoes hurt.

COOKING RICE:.
– Boil 2.5 litre water in a rice pot and add the entire spices, salt and ghee.
– Once the water pertains to a boil, add the drenched rice.
– Prepare on high heat for 6-7 mins stirring a few times. Turn off heat after that.

LAYERING THE BIRYANI:.
– Take another rice pot and brush it with ghee.
– Secure the boiled rice with a ladle to strain the water and layer it. Continue to layer half of the cooked rice and after that set up the prepared chicken and potatoes.
– Add half the onions and the sliced coriander leaves.
– Layer the balance rice on top.
– Now sprinkle the ghee, Saffron milk and remainder of the fried onions.
– Close the cover.
– Put on the flame/heat on low heat for 7-8 mins.
– Turn off and permit to rest for a minimum of 30 mins prior to serving.

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https://www.youtube.com/watch?v=wyP7J5TEgwU

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About the Author: Yvette Cook

21 Comments

  1. Wow 😍 very delicious & detailed👍
    1 of the bests foods on earth💯🙏

  2. Looks delicious mam loved it very much and will definitely try it out and let you know how it turned out to be

  3. AMAZING! I’ve always wanted to SEE someone make an authentic Biryani – that looked INCREDIBLE. I’m sure I could smell you adding the coriander from here! Thank you!

  4. This looks delicious but do you think it would it be possible to omit the curd?

  5. Going to try for sure as usal i do trying ur recipes n they are fantastic mind blowing

  6. This is a much quicker and less complicated biryani than many I’ve seen demonstrated.

  7. I’ll definitely try this ma’am. I’ve tried your hyderabadi biryani recipes ma’am. It was amazing👍😍🤩. I’m from bengal and we love biryani with potatoes. Kolkata biryani is incomplete without potatoes. So this will I must try ma’am. 😊

  8. Thank you for the recipe! I just tried it and came out really well. No more store bought biryani masala… followed your recipe to the T!!!

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