Bombay Chicken Biryani | Bombay Biryani With Homemade Masala | Chicken Biryani | Bombay Biryani | Bombay Biryani Masala Recipe | Bombay Restaurant Style Biryani | Bombay Biryani Recipe
Ingredients for Bombay Chicken Biryani:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken - 1 kg (large pieces with bones)
- Basmati Rice- 750 gms
- Potatoes- 5 medium (75 gms x5), peeled and halved
BOMBAY BIRYANI MASALA 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 add:
- Turmeric Powder- 3/4 tsp
Process:
1. Add all the spices except red chillies and Kasuri Methi to a pan and dry roast on low heat for 3 mins
2. Now add the red chillies and continue to dry roast on low heat for 1-2 mins
3. Lastly add the Kasuri Methi, give a mix for 30 secs and switch off. Allow it to cool.
5. Add this to a grinder 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:
- Bombay Biryani Masala powder- 6 tsp
- Red Chilli Powder- 2 tsp
- Turmeric Powder- 1/4 tsp
Other 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, chopped- 4 tbsp
- Whisked curd/yogurt- 150 ml
- Red tomatoes cut into roundels or sliced - 3 (250 gms)
- Oil- 2 tbsp
- Ghee-2 tbsp
FOR COOKING RICE:
Basmati Rice- 750 gms
Whole 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 tbsp
FOR LAYERING BIRYANI:
- Ghee- 1 tbsp + 2 tbsp (after layering)
- Birista fried earlier from 2 medium onions
- Coriander leaves, chopped- 2 tbsp
- Saffron soaked in 1/2 cup warm milk
- Red colour (optional)- few drops
Preparation:
1. First prepare the Bombay Biryani Masala as per details given earlier.
This can also be made in advance and stored in a sealed glass container.
2. Keep the chicken pieces ready.
3. Slice the 5 medium onions and fry them in hot oil till golden. (like a birista ). Take out 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. Whisk the curd/yogurt and set aside.
7. Wash and soak the basmati rice in water 30 mins before you cook the rice.
8. Also soak the saffron strands in warm milk once you start the preparation if you want a robust colour
Process :
COOKING CHICKEN:
- Heat oil & ghee in a curry pan and add the tempering.
- Give a stir and then add chicken. Give a mix for 1 min on high heat and then add the ginger garlic paste & finely chopped green chillies.
- Give a mix and keep frying on high heat for 2 mins.
- Reduce heat to medium and continue to fry for 3 mins.
- Now add 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 then slowly add the whisked curd/yogurt. Mix well and then switch on heat on low. Mix and cook on low heat for 2-3 mins till oil separates.
- Now add the finely chopped coriander leaves and simmer on low heat for 2 mins till oil separates.
- Now mix well and cover and cook on low heat for around 15 mins.
- Now arrange the tomato roundels on the chicken and cover again.
- After 5 mins give a mix and continue to cook on low heat for another 2 mins till chicken and potatoes are tender
COOKING RICE:
- Boil 2.5 litre water in a rice pot and add the whole spices, salt and ghee.
- Once the water comes to a boil, add the soaked rice.
- Cook on high heat for 6-7 mins stirring a few times. Switch off heat after that
LAYERING THE BIRYANI:
- Take another rice pot and brush it with ghee.
- Take out the boiled rice with a ladle to strain the water and layer it. Continue to layer half of the cooked rice and then arrange the cooked chicken and potatoes.
- Add half the onions and the chopped coriander leaves.
- Layer the balance rice on top.
- Now sprinkle the ghee, Saffron milk and rest of the fried onions
- Close the lid.
- Place on the flame/heat on low heat for 7-8 mins.
- Switch off and allow to rest for at least 30 mins before serving.
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