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Tuesday, January 23, 2018

Chicken Bombay Biryani ~ Day 23

Chicken Bombay Biryani
Chicken Bombay Biryani

In my opinion, Chicken Bombay Biryani is the easiest biryani I could ever make. I call it easy because we do not have to make any special spice preparation, the ingredients are the daily spices which we normally use to make a chicken curry. To give extra biryani flavors we need to add mint leaves, a bit of extra garam masala and ghee or butter for richness. 

Let us see how to prepare a good biryani in 60 minutes approx (dum cooking might take extra 10 to 15 minutes)

Tips for making biryani in 60 minutes (approx)

  • To make a simple biryani in less than an hour, first, we need to wash the chicken and start chopping the onion. 
  • While the onion is getting fried, you can wash and soak the rice.
  • At the same time keep the water for boiling for rice.
  • You can skip the marination part and straight away add the chicken pieces to the onion tomato gravy.
  • While the chicken gravy is getting ready, simultaneously cook the rice. This way both gravy and rice are ready at the same time. 
  • You can even cut down the time in frying onions by simply adding pre-fried onion if you have in stock.
  • Dum cooking of biryani should not take more than 10 to 12 minutes. 

Chicken Bombay Biryani

Chicken Bombay Biryani

A classic chicken & potato dum biryani which is easy to prepare with a selection of easy spices and aromatics.

Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour 10 minutes (approx)
1 cup = 250 ml capacity
Serves 5


For Chicken Gravy:
1-kilogram chicken pieces
3 large onion sliced
3 large tomatoes sliced
2 potatoes peeled and cut into 4 pieces
4 green chilies with slits
2 tablespoon ginger & garlic paste
4 *aloo bukhara (optional)
1/2 cup chopped mint leaves
2 teaspoon red chili powder
2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/2 cup whisked yogurt
2 tablespoon lemon juice
1/2 cup coriander leaves
1 teaspoon salt
Whole spices: 4 cloves, 4 cardamoms, 2-inch piece cinnamon stick, 1 teaspoon shahi jeera
4 tablespoon ghee (clarified butter)

For Rice:
4 cups basmati rice
2 bay leaves
2-inch piece of cinnamon stick
4 green cardamom
1 tablespoon vinegar
4 tablespoon cooking oil
Enough of water to cook the rice and sieve

For dum cooking:
1 cup fried onion
1/2 cup chopped coriander leaves
Fried nuts (optional)
1/4 cup hot milk + 2 teaspoon rose water + Pinch of saffron strands (mix together)
2 tablespoon melted butter or ghee


Wash and soak the rice for 20 minutes.

For chicken gravy:
1. Heat ghee in a saucepan and add all the whole spices.
2. Add chopped onion and fry till light golden, along with green chilies (with slits), aloo bukhara and chopped mint leaves.
3. Add ginger & garlic paste and fry 1 minute. To this add chopped tomatoes and cook till it is soft.
4. Now add all the spice powders like turmeric, red chili powder, coriander powder and cumin powder. Cook on medium flame for 5 minutes till the mixture turns aromatic and oil starts to separate.
5. To this add chicken pieces and cook on high heat for 1 minute and then reduce the flame.
6. Now add yogurt, salt, lemon juice, garam masala powder, potatoes and chopped fresh coriander leaves. Place the lid and cook until chicken is fully done. At this point, you will have a nice thick texture of gravy. If it looks too dry, then add some water. Taste and check the seasoning and adjust according to it.

For the rice:
Heat a large vessel (this will be used for dum cooking) filled with enough water. Bring to a boil and add bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook until 3/4th done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander and set aside.

For Dum Cooking:
1. In the same vessel in which you cooked rice, pour the hot chicken gravy.
2. Spread half of the cooked rice over the gravy and sprinkle with the few drops of milk and saffron mixture. Sprinkle a handful of coriander leaves and fried onion.
3. Repeat the step 2 with rest of the rice.
4. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
5. Cook on medium-low heat for 10 to 12 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 10 minutes.
Serve hot with Raita or salad.

Note: You can separately cook the potatoes and then add to the curry.
*Aloo bukhara is a dry plum mainly used in curries to give a sweet and sour taste.

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