Hello friends, welcome to my YouTube channel cooking with Saima. I’m Saima Saeed and today I will guide you on how to cook delicious Bombay biryani by using homemade masalas.
Bombay Chicken Biryani is a flavorful and aromatic rice dish that originates from South Asia and Iran. Bombay Biryani is a popular variation of biryani and is enjoyed by many for its delicious taste and unique combination of spices. This amazing Bombay chicken biryani is ready in just 20 minutes.
To make spicy and restaurant-style Bombay Biryani you need to follow some guidelines step by step so let’s start the recipe by cooking with Saima.
00:00 Bombay biryani Recipe
00:08 Ingredients
01:12 start recipe
01:53 Prepare a chicken mixture
04:40 Prepare boiled rice
06:25 Bombay biryani ready
Preparation time: 15 minutes
Cook time: 20 minutes
Serve 5-6
Recipe in English
Ingredients:
-1 & 1/2 kg Rice
-1 & 1/2 kg chicken
-1 kg Potatoes
-1 & 1/2 cup oil
-3 medium size onions
-1 & 1/2 cup yogurt
-3 tbsp Ginger garlic paste
-1 & 1/2 tsp salt
-3 tbsp Red chili powder
-1 & 1/2 tsp turmeric powder
-3 tsp coriander powder
-1 & 1/2 tsp gram masala powder
-750gm tomatoes
-3 tbsp vinegar
-10 plum
-1/4 tsp Food color
-15 Green chilies
-1 cup coriander leaves
-1 cup mint leaves
-2tbsp whole gram masala
-1/4 tsp javitri jaifal
Directions:
1. Wash the rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. Boiled potatoes by adding a little amount of food color and salt as per taste.
3. Take a bowl and adds yogurt, Ginger garlic paste, and all whole gram masala
4. At the same time also add all the spices such as red chili powder, turmeric powder, coriander powder, gram masala powder, salt, and javitri jaifal, and mixed well all these things
5. In a large pot, heat oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnishing.
6. Then add chicken in oil and cook until the chicken color change. Add the prepared mixture of yogurt and let it cook for a few minutes until the yogurt water is dry and the chicken is tender.
7. Add tomato, plum, green chilies, coriander leaves, mint leaves, crushed fried onions, and vinegar. Mixed well all the things and add 1 & 1/2 glasses of water after the boil cover the pot on low flame for 5 minutes.
8. In a separate pot, bring water to a boil. Add the soaked and drained rice along with a pinch of salt and whole gram masala. Cook the rice until it’s 70-80% cooked. Drain the rice and set aside.
9. Add boiled potatoes to the chicken mixture and Layer the partially cooked rice over the chicken mixture in the pot. At this point, we add food color and Spread the reserved fried onions over the rice.
10. Place the pot on low heat and let it cook for about 15-20 minutes, allowing the flavors to meld and the rice to fully cook. You can also place a tawa (griddle) under the pot to avoid direct contact with the flame.
11. Once cooked, gently fluff the biryani with a fork, mixing the layers.
12. Serve hot with a raita or salad.
Recipe in Urdu
Ajza:
1 & 1/2 kg chawal
-1 & 1/2 kg murgi
-1 kg Aloo
-1 & 1/2 cup tail
-3 medium size piyaz
-1 & 1/2 cup dhal
-3 tbsp lahsan adrak ka paste
-1 & 1/2 tsp namak
-3 tbsp pissi Laal Mirchi
-1 & 1/2 tsp haldi
-3 tsp pissa dhaniya
-1 & 1/2 tsp pissa garam masala
-750gm tamator
-3 tbsp sirka
-10 Alu Bukhary
-1/4 tsp zrdai rang
-15 hari Mirchi
-1 cup dhaniya k patty
-1 cup pudina k patty
-2tbsp sabot gram masala
-1/4 tsp javitri jaifal
Tarikakar:
1. Chawal ko dhoyn or pani mai bhego k rakh dyn 30 min k lye. Pani nkal kr side py rkh dyn.
2. Aloo ko boiled krlyn thora sa namak or zardai rang dal k.
3. Ab 1 bowl lyn us mai dhai, lahsan adrak ka paste or sabut garam masala Shamil kryn.
4. Usi time py sary masaly jaisy pissi laal Mirchi, pissi haldi, pissa dhaniya, pissa garam masala, namak, javitri jaifal shamil kr k achi trah sy mixed kryn.
5. Ab aik bry bartan mai oil dal k garam kryn or piyaz dal k saute kry jb tk piyaz golden brown na ho jay or piyaz ko nkal kr side py rkh dyn garnishing k lye.
6. Phr usi oil mai chicken add kry or fry kry jb tk chicken ka color change nhi hojay. Phr dhai ka mixture Shamil kryn or kuch minutes k lye pkayn jb tk dhai ka pani khushk nhi hojay or chicken gal jay.
7. Ab tamator, Alu Bukhary, hari mirchiyan, dhaniya k patty, podina k patty , crushed fried piyaz or sirka shamil kr k achi trah sy mixed kryn or 1 & 1/2 glass pani dal dy jb aik boil ajay tou bartan ko cover kr k rkh dyn halki anch py 5 minutes k lye.
8. Ab aik alg bartan mai pani boil kryn us mai hasbe zaika namak, sabut garam masala or sukhay howy chawal ko shamil kryn or jb tk pkay k chawal 70-80 percent pak jay. chawal ko chan k aik trf side py rkh dyn.
9. Ab murgi k salan mai boiled Alu add kryn or boiled chawal ki teh lga dyn phr is point py zardai rang or fried piyaz garnish kry.
10. Tawa garam kryn phr brtan ko cover k tawa py rkh dyn halki anch py 15-20 minutes k lye.
11. JB biryani bn jay tou biryani ki teh ko achy sy mixed kr lyn.
12. Mazedar Bombay biryani tayar hai isko Raita or salad k sath serve kryn.
Enjoy your special homemade Bombay chicken biryani.
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