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Bombay Biryani


Bombay Biryani Ingredients:
Chicken 1 kg
Yoghurt ½ + ½ cup
Brown onion ¾ cup
Potatoes ½ kg
Rice (boiled) 750 gms
Mix Garam Masala 1 tbsp
Whole Green chilies 6
Coriander leaves (chopped) 2 tbsp
Mint leaves (chopped) 1 bunch
Brown onion 2 tbsp
Oil ¾ cup
Salt 1 tsp
Chili Powder 1 tsp
Turmeric 1/4 tsp
Screw pine Water 1 tbsp
Green Chilies (ground) 6
Coriander leaves (ground) 2 tbsp
Ingredients for Biryani Masala:
Nutmeg 1
Mace 4 – 5 pieces
Green Cardamom 15
Black Cumin Seeds 1 tsp
Clove 1 tsp
Black Pepper 1 tsp
Star Anise 4
Cinnamon 4 sticks
Degi Lal Mirch Powder 4 tbsp
Coriander Powder 4 tbsp
Chili Powder 2 tbsp
Salt 1 tbsp
Turmeric 2 tsp
Whole Plums 15
Whole Bay Leaves 2

Method:
In a coffee grinded grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. Add in all the powder masala, and all the whole spices mix well and preserve in an air tight bottle
Peel and chop potatoes in 2 halves, add zarda to give them yellow color.
Marinate chicken with half cup yoghurt, 2 tbsp biryani masala, salt chili powder turmeric heat oil ¾ cup add half cup brown onion add ginger garlic paste 1 tbsp heaped , marinated chicken fry well add 2 cups water cover and cook till chicken tender. Add fried potatoes with chopped hara masala, in your remaining yoghurt yellow color and kewara and put on the top of chicken mixture with brown onion, cover with rice, leave on dum for 20 min, mix and serve.

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