Bombay Biryani






3 and ½ cup basmati rice soaked in water for 30 minutes
1kg chicken pieces cut into medium size
3 big onions
2 small tomatoes chopped
1 big potato peeled and cut into 8 pieces
6-7 green chilies
2 tbsp biryani masala
1 tsp turmeric powder
2 tsp red chili powder
3 tbsp salt
½ cup curd
1 cup chopped mint leaves
1 cup chopped coriander leaves
1 tbsp garlic paste
1 tbsp ginger paste
2 hard boiled eggs
3 bay leaves
2 big cardamom
3 green cardamom
6-7 whole black pepper corn
1 cinnamon broken into two
1 jayfal
1 star anice
3-4 cloves
½ cup oil/ghee

Marinate chicken with turmeric powder, red chili powder, ginger paste, garlic paste, 2 tbsp salt, curd, tomatoes, biryani masala for 2 hours.
Take a deep pot and cook marinated chicken for 7-8 minutes till chicken releases all its juices. Switch off flame and keep aside.
Heat water in a big pot, add few drops of oil. Once water starts boiling, add 1 tsp salt and add all khada garam masala. Add soaked basmati rice and cook in a low flame till rice is half cooked. Strain water and keep aside.
Heat oil/ghee in a kadai. Add onions and green chilies. Once onion turns pink, add potato pieces and cook till onion turns dark brown.
Spread half of the cooked onions , chilies and potatoes over the chicken. Spread half of the chopped mint and coriander leaves. Spread half cooked rice over it. Spread the rest of onion mixture above it.Spread min and coriander leaves over it. Cover the biryani vessel with a lod and keep a heavy weight over it.
Cook on low flame for half an hour.
Once, biryani is cooked, gently mix the rice and chicken together. Cut the hard boiled eggs into two and serve with each serving of plate

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