Ingredients [boiling Rice]
- Pani (Water): 14 glasses
- Sirka (Vinegar): 1-2 tbs
- Namak (Salt): 4 tsp [heaped]
- Sabz elaichi (Green cardamom): 4
- Badiyan ka phool (Star anise): 2-3
- Zeera (Cumin seeds): 2 tsp
- Dar cheeni (Cinnamon sticks): 2
- Bari elaichi (Black cardamom): 2
- Taiz pat (Bay leaves): 2
- Sabut kali mirchen (Black peppercorn): ½ tsp
- Basmati chawal (Rice): 1 kg [soaked for 2-3 hours]
Method
Step 1: Add Pani (Water), Namak (Salt), Sirka (Vinegar), Zeera (Cumin seeds), Sabz elaichi (Green cardamom), Badiyan ka phool (Star anise), Dar cheeni (Cinnamon sticks), Bari elaichi (Black cardamom), Sabut kali mirchen (Black peppercorn), Taiz pat (Bay leaves) in a pot, cover and cook at medium-high flame for 5-6 minutes.
Step 2: Add soaked Chawal (Rice), mix and cook till 80-90% cooked. Strain and rinse through tap water and set aside.
Ingredients: [gravy]
- Oil: ¾ cup
- Piyaz (Onion): 4 medium
- Chicken: 1 kg
- Lehsan (Garlic) paste: 1 tsp [heaped]
- Adrak (Ginger) paste: 2 tsp [heaped]
- Zeera (Cumin seeds): 1 tsp
- Bari elaichi (Black cardamom): 2
- Laung (Cloves): 4-5
- Sabz elaichi (Green cardamom): 4
- Sabut kali mirchen (Black peppercorn): ½ tsp
- Dar cheeni (Cinnamon stick): 1 piece
- Pissi laal mirchen (Red chilli powder): 3½ tsp
- Namak (Salt): 2½ tsp
- Haldi (Turmeric powder): ¾ tsp
- Tamater (Tomatoes): 3 medium
- Sabz mirchon ka (Green chilli paste): 3 tsp
- Lemun ka ras (Lemon juice): 2 tbs
Method
Step 1: Fry Piyaz (Onion) till golden. Reserve half for using later. Add Chicken, mix and cook for 30 seconds. Add Lehsan (Garlic) paste, Adrak (Ginger) paste and mix well.
Step 2: Add Zeera (Cumin seeds), Bari elaichi (Black cardamom), Sabz elaichi (Green cardamom), Laung (Cloves), Sabut kali mirchen (Black peppercorn), Dar cheeni (Cinnamon stick) and mix well.
Step 3: Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Tamater (Tomatoes), Sabz mirchon ka paste (Green chilli paste), mix, cover and cook at low flame for 10 minutes. Cook at medium flame without covering for 3-4 minutes. Add Lemun ka ras (Lemon juice) and mix well.
Ingredients
- Sabz dhaniya (Green coriander): ¼ cup
- Podina (Mint leaves): ¼ cup
- Tamater (tomato): 1 medium (slices)
- Sabz mirchen (Green chillies):
- Aloo bukhara (Dried plums): 8-10
- Chat masala: 2 tsp
Method
Step 1: Add Tamater (Tomatoes), Sabz dhaniya (Green coriander), Podina (Mint leaves), Sabz mirchen (Green chillies), Aloo bukhara (Dry plums), Chat masala in a bowl and mix well.
Ingredients
- Dahi (Yogurt): 1 cup
- Zardy ka rung (Yellow food colour): ½ tsp
- Kewra essence: ½ tsp
- Javatri (Mace): 2 pinches
- Jaifal (Nutmeg): ¼ tsp
Method
Step 1: Add Dahi (Yogurt), Zardy ka rung (Yellow food colour), Javatri (Mace), Jaifal (Nutmeg) in a bowl and mix well.
Ingredients [layering]
- Boiled Rice
- Dahi (Yogurt) mixture
- Tamatar (Tomato) mixture
- Pani (Water): ¼ cup
- Oil: 2-3 tbs
- Zardy ka rung (Yellow food colour): 1-2 pinches
Method
Step 1: Add Pani (Water) and Oil to a pot. Mix and reduce the flame to low. Layer boiled rice, previously prepared gravy, fried Piyaz, Dahi mixture, Tamater (Tomato) mixture in a pot and repeat layers. Add 1-2 pinches of Zardy ka rung (Yellow food colour) on rice, cover, and cook at low flame for 15-20 minutes.
Delicious Bombay Biryani is ready for you to enjoy.