Bombay Chicken Biryani recipe

Watch the video · 3:37

Ingredients

• For the gravy
• 1 cup oil
• 2 medium onions, thinly sliced
• 750 g chicken, mixed pieces
• 1 1/2 tablespoons ginger-garlic paste
• 2 medium tomatoes, chopped
• 4 medium potatoes, peeled and halved
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• 3 tablespoons biryani masala
• 1 tablespoon garam masala
• 1 tablespoon salt
• 1 small cup tamarind extract
• 1 cup yogurt
• 5 to 6 green chilies, slit
• Juice of 1 lemon
• Water, as needed
• For the rice
• 6 glasses of water
• Whole garam masala (cinnamon stick, cloves, cardamom pods)
• 2 tablespoons cooking oil
• 3 tablespoons salt
• 1 kg basmati rice, washed and soaked for 30 minutes
• For assembling
• 2 tablespoons cooking oil
• Boiled rice (from the rice preparation)
• Yellow food color, as needed
• Tomato slices
• Lemon slices
• Fresh mint leaves
• Water

Method

The gravy

1. Heat the oil in a deep pot. Add the sliced onions and sauté until golden brown.
2. Add the chicken pieces and ginger-garlic paste. Sauté until the chicken changes color.
3. Stir in the chopped tomatoes and cook until they soften.
4. Add the halved potatoes, red chili powder, coriander powder, cumin powder, biryani masala, garam masala and salt. Mix well.
5. Pour in the tamarind extract, yogurt, slit green chilies and lemon juice. Mix the gravy well.
6. Cover and cook on a low flame for 10 to 12 minutes until the chicken and potatoes are cooked through. Add water if needed to keep the gravy consistency.

The rice

7. In a deep pot, bring the water to a boil. Add the whole garam masala and cooking oil.
8. Cover the pot and allow it to boil. Add the salt.
9. Drain the soaked rice and add it to the boiling water. Cook until the rice is 3/4 done. Drain and set aside.

Assemble

10. Grease a deep pot with cooking oil. Spread a layer of boiled rice at the bottom.
11. Sprinkle yellow food color over the rice and place tomato and lemon slices.
12. Pour a layer of the prepared gravy over the rice. Add another layer of boiled rice on top.
13. Sprinkle yellow food color, mint leaves and tomato slices. Add 1/2 cup of water for steam cooking.
14. Cover the pot and steam cook on a low flame for 10 to 15 minutes so the flavors combine.

Finish

15. Remove from the heat and let it rest for a few minutes. Gently fluff the rice with a fork, being careful not to break the grains.
16. Serve hot with raita or salad.

Watch the video on YouTube