Bombay Chicken Biryani

Bombay Chicken Biryani~

Many regional biryanis do incorporate the use of potatoes however the Bombay biryani is most famous for this feature. The meat is cooked before and has more gravy due to the liberal use of tomatoes and onions. The preparation uses a layered method, where half-cooked basmati rice and cooked meat are put on dum-style.

Ingredients for bombay chicken biryani:

• 1 whole chicken; cut into eight pieces,
• 3 cups basmati rice soaked for 30 minutes,
• 4 pieces of onions; chopped,
• 4 pieces of onions; sliced and deep-fried,
• 1½ tablespoon each ginger & garlic paste,
• 4 pieces of tomatoes; chopped,
• 2 ½ cups yoghurt,
• 3 pieces of potatoes cut into 4; deep fried,
• lemon juice (2 lemons),
• handful of mint leaves chopped,
• 1 teaspoon black cumin,
• 2 pieces of star anise,
• 2 pieces of bay leaves,
• 4 pieces of green cardamoms,
• 2 pieces of brown cardamoms,
• ¼ piece of mace,
• 4 pieces of cloves,
• 4 pieces of black pepper corns,
• 1 teaspoon red chili powder,
• 1 teaspoon coriander powder,
• ¼ teaspoon turmeric powder.

Ingredients for garnish for bombay chicken biryani:

• deep fried onions, fried nuts, chopped mint leaves.

Directions for bombay chicken biryani:

1. Marinate the chicken with spice powder, ginger, garlic, and salt and set aside for one hour.
2. Bring water to boil with salt in a large pan. Add rice and cook it partially.
3.  Drain the water and spread the rice on a plate. Sprinkle a little salt and lemon juice on the rice and mix well :)

Directions for chicken gravy for bombay chicken biryani:

1. Heat oil, add whole spices, chopped onions and fry until fragrant and translucent. Mix tomatoes, yogurt and simmer until gravy is thick.
2. Add marinated chicken, deep fried onions and continue to cook for 10 minutes. Mix in the mint leaves.
3. Simmer until the gravy is thick and oil floats to the surface. Apply oil at the base of a heavy gauge and wide pan.
4. Divide the rice into three portions and layer one portion at the base of the pan. Spread half of the chicken with gravy over the rice.
5. Place the potatoes and garnish with nuts and deep fried onions. Cover with another layer of rice followed by the chicken, potatoes and garnish.
6. Then cover the surface with the one-third portion of rice and add garnish on top. Seal the pan with dough and place the lid over. Cook on low heat for 30 minutes.
7. Finally serve the hot bombay chicken biryani and enjoy :) :)