Bombay Chicken Biryani- An anniversary special....

I have enjoyed a lot of varieties of biryanis, but never got a chance to eat this bombay biryani, till I made this. I got the bombay biryani mix from my husband’s cousin ( who is a good cook). They usually make this and when my husband visited them, she sent this mix with him. So I thought of giving it a try and made the biryani just as how it was written on the pack. The result was an amazing finger licking dish with a nice aroma that filled the house. One pack of this mix is required for one preparation (about 8 plates).



So when the mix got over, I thought of trying to make this biryani from scratch. I searched many blogs, mixed many recipes and finally got this. I made this biryani for our wedding anniversary. Nowadays, whenever I am in a mood to make biryani I try to make this as this is super tasty and lip smacking. You will just love this rice, Just try it out.  As the name indicates, this is originated from Mumbai. Dried plums are also added in this dish. I didn’t get them, so I didn’t.




Ingredients:
  1. Chicken- 500 gms
  2. Rice- 3 Cups
  3. Potatoes- 2 nos
  4. Onions- 4 nos
  5. Tomatoes- 4 nos
  6. Curd- 1 Cup
  7. Ginger and garlic paste- 2 tbsp
  8. Mint Leaves- ½ Cup
  9. Coriander leaves- ½ Cup
  10. Oil/ Ghee- 3- 4 tbsp
  11. Cloves- 4-5 nos
  12. Cinnamon Stick- 1
  13. Cardamom Seeds- 6- 7 nos
  14. Bay leaf- 2 nos
  15. Cumin Seeds- 1 tsp
  16. Fenugreek Seeds- ½ tsp
  17. Fennel seeds- 1 tbsp
  18. Red Chilli powder- 1 tbsp
  19. Coriander Powder- 2 tbsp
  20. Turmeric powder- ½ tbsp
  21. Pepper powder- 1 tsp
  22. Salt- as required
  23. Milk- ½ Cup
  24. Yellow Food Colour- ½ tsp
Method:
  1. Fry some onions, cashews and raisins and keep this aside.
  2. Wash and soak the rice for 30 minutes. Cook the rice along with half of the cloves, cinnamon stick and cardamom till ¾  and drain and keep this aside.
  3. Boil the potatoes and cut it into cubes and fry in oil. Keep this aside.
  4. Heat oil/ ghee. Add the remaining cloves, cinnamon stick, cardamom, bay leaf, cumin seeds, fenugreek seeds, fennel seeds, Stir well.
  5. In this add the sliced onions, when they turn translucent add the ginger garlic paste and mix till the raw smell disappears.
  6. Add the sliced tomatoes, coriander leaves and mint leaves. When they turn soft and mushy, add the red chilli powder, coriander powder, turmeric powder, pepper powder and salt. Mix well.
  7. Add the chicken, mix. Add the curd and fried potatoes, stir well. Close with a lid till the chicken pieces are cooked properly and till there is no water left.
  8. Mix the yellow food colour with milk and keep this aside.
Assembling:

  • Pour little oil in a pan and first layer the chicken gravy, on to that layer rice and spread fried onions, cashews and raisins. Make 2- 3  holes in the rice and pour little yellow food colour mixed milk.
  • Over this again layer the remaining chicken gravy then layer the rice and at last with fried onions, cashews and raisins. Pour the remaining yellow food colour mixed milk.
  • Cover the pan with a wet cloth and then with a lid.Place this over a dosa tawa and put on a low heat on dum.
  • Let this stay for 10- 15 minutes and switch it off. Serve this along with raita.




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