Description
You Will Need:
Oil: 250 ml
Water: 2 liters
Ghee: 4-6 tbsp
Chicken/Meat: 1 kg
Rice: 1 kg
Curd: 250g (whisked)
Coriander: 1 bunch
Mint: 1 bunch
Onions: 4-5 (250g)
Lemon: 1-2
Ginger-Garlic Paste: 2-3 tbsp
Green Chilli Paste: 1 tbsp
Green Chillis: 6 pcs
Tomatos: 2-3 (puree)
Milk Cream: 150ml
Salt & Chilli: To taste
For a delicious taste, follow the recipe below.
Cooking Instructions:
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1. Marinate:
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In a bowl, mix the Meat, Salt, Chilli, 1 tbsp Ginger Garlic Paste, 1/2 Lemon, and 4 tbsp Curd.
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Stir well, cover, and let it marinate for 2-3 hours (or up to 12 hours for best results).
2. Fry:
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In a biryani pot, heat 250 ml Oil and fry sliced Onions until golden brown.
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Once fried, strain and set them aside.
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Keep 50 ml Oil aside for later use.
3. Saute:
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Add whole spices, Ginger Garlic Paste, and Green Chilli Paste to the pot.
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Saute for 2 minutes.
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Add Tomato Puree, Salt, Chilli, and 50 ml water.
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Saute until oil separates (about 10 minutes).
4. Cook:
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Add the Marinated Chicken to the pot and saute for 15 minutes.
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Stir in the whisked Curd, BOOM Garam Masala, and 200 ml Water (add 400 ml more water if using Mutton).
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Mix well and cook until the chicken is tender and the oil separates.
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Add Lemon, 3 tbsp Ghee, Green Chillis, and Mint & Coriander leaves.
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Adjust salt and chili to taste.
5. Rice Cooking:
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In a separate vessel, bring 2 liters of water to a boil with whole spices (Cinnamon, Cardamom, Cloves, and Bay Leaves), 2 tbsp Oil, 2-3 tbsp Crystal Salt, 4 Green Chillis, Coriander, and Mint.
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Once boiling, add 1 Lemon and the soaked Rice. Cook until the rice is 70% cooked.
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Strain the rice and set it aside.
6. Dum:
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Spread the cooked Rice over the chicken mixture.
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Drizzle 50 ml boiled rice water, melted Ghee, and the fried Onion Oil over the rice.
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Cover and cook on low flame for 15-20 minutes.
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After cooking, mix everything and let it rest for 10 minutes before serving.
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Enjoy your flavorful, aromatic Bombay Biryani!
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