Rice Dish Recipe (Biryani)

Bombay Biryani

The rich and fragrant rice dish known as "Bombay Biryani" comes from the streets of Mumbai, India. It's renowned for layers of flavorful rice, soft meat, and aromatic veggies, as well as for its vivid colours and plenty of spices.

Enjoy this classic recipe for Bombay Biryani

Components:

Regarding the Marinade:

- 500 grammes of chopped chicken
- one cup of yoghurt
- two tsp ginger-garlic paste
- One tsp red chilli powder
- One tsp powdered turmeric
- One tsp garam masala
- Add salt to taste.

Regarding the Rice:

- Soak two cups of basmati rice for thirty minutes. - Four cups of water - 4–5 cloves and 2 bay leaves - 1-2 pods of green cardamom - One cinnamon stick - Add salt to taste.

Regarding the Biryani:

- Two finely sliced onions - two chopped tomatoes - Chopped coriander leaves (cilantro), half a cup - half a cup of finely chopped mint leaves - 1/4 cup of crispy fried onions - 1/4 cup oil or ghee - Half a teaspoon of saffron threads, soaking in two tablespoons of heated milk - Garnish with fried cashews and raisins (optional).

Guidelines:

Prepare the rice:

-Heat the water in a big saucepan until it boils. Add the cardamom pods, cloves, bay leaves, cinnamon stick, and soaked basmati rice. Cook the rice until it is 70% cooked. After draining, leave the rice aside.

Marinade the Chicken:

-The chicken chunks should be combined with yoghurt, ginger-garlic paste, turmeric powder, red chilli powder, garam masala, and salt in a bowl. To evenly coat the chicken, thoroughly mix. Put the lid on and let it marinade in the fridge for a minimum of two hours, but ideally overnight.

Get the biryani ready:

- Heat ghee or oil in a large pan or Dutch oven over medium heat.

- Add the onion slices and cook until they turn golden brown.

- Cook until the yoghurt marinade thickens and the chicken that has been marinated is half done.

- Place half of the cooked rice on top of the paned chicken.

- Season with half of the diced tomatoes, mint leaves, and coriander.

- Recreate the layers with the leftover rice, tomatoes, mint leaves, and coriander leaves.

- Pour the saffron milk onto the rice layers.

- To ensure the flavours combine and the chicken is well cooked, cook the pan on low heat for 20 to 25 minutes while a tight-fitting cover is on it.

- When the biryani is finished, use a fork to gently fluff it, making sure the layers stay together.

- If preferred, garnish with raisins, fried cashews, and fried onions.

- Serve hot with salad on the side and raita (yoghurt sauce).

Note:  

You can use the same technique to make Bombay Biryani with mutton or veggies in place of the chicken. Depending on your liking, change the seasonings and cooking time. Savour your flavorful and fragrant Bombay Biryani!