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Bombay chicken biryani is a delightful dish that combines tender chicken with aromatic spices and fragrant basmati rice. Here's a basic recipe to get you started:
Ingredients:
For Marinating Chicken:
500g chicken, cut into pieces
1 cup yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
Salt to taste
For Biryani Masala:
2 cups basmati rice, soaked for 30 minutes and drained
2 onions, thinly sliced
2 tomatoes, chopped
3-4 green chilies, slit
1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
2 tablespoons biryani masala powder
1 teaspoon cumin seeds
1 teaspoon fennel seeds
4-5 cloves
4-5 green cardamoms
1-inch cinnamon stick
1 bay leaf
2 tablespoons ghee or oil
Salt to taste
For Garnish:
Fried onions
Chopped coriander leaves
Chopped mint leaves
Fried cashews and raisins (optional)
Instructions:
Marinate the Chicken:
In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
Add chicken pieces and mix well. Let it marinate for at least 1 hour in the refrigerator.
Prepare Biryani Masala:
Heat ghee or oil in a large pot or pressure cooker.
Add cumin seeds, fennel seeds, cloves, cardamoms, cinnamon stick, and bay leaf. Sauté until fragrant.
Add sliced onions and sauté until they turn golden brown.
Add chopped tomatoes and cook until they become mushy.
Now, add marinated chicken along with marinade and cook until the chicken is almost cooked.
Cook Rice:
In a separate pot, bring water to boil. Add soaked and drained basmati rice along with salt.
Cook rice until it's 70-80% done. Drain excess water.
Layering:
Once the chicken is almost cooked, add biryani masala powder, slit green chilies, chopped mint leaves, and coriander leaves. Mix well.
Layer the partially cooked rice over the chicken masala evenly.
Garnish with fried onions, chopped coriander leaves, and mint leaves.
If desired, sprinkle fried cashews and raisins.
Dum Cooking:
Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap the steam.
Cook on low heat for 20-25 minutes (for pot) or pressure cook for 1 whistle (for pressure cooker).
Turn off the heat and let it sit for another 10 minutes before opening the lid.
Serve:
Gently fluff the biryani with a fork, ensuring not to break the rice grains.
Serve hot with raita (yogurt salad) or any spicy curry of your choice.
Enjoy your delicious Bombay chicken biryani! Adjust the spice levels according to your preference.