Mumbai Biryani Recipe

Bombay Biryani Recipe – It is one of the most popular South Asian rice dish. Different regions have their own cooking style and recipe of biryani which brings us variation in biryani. This spicy Bombay Biryani perfect for everyone's taste buds. So let’s try this recipe and give your views.


12361 Views 5 Comments

0:05
To Prep
0:15
To Cook
As Desired
Servings

1 Chicken
3 cups RIce
4 Potato
6 Tomato
4 Onion
4 Lemon
1 cup Dry plum
1 cup Yogurt
1 ½ cup Ginger Garlic paste
6 Green chilli
1 bunch Mint chopped
6 Small Cardamom
4 Clove
6 Whole black pepper
1 tsp Whole cumin
1 tbsp Red Chilli powder
2 tbsp Coriander powder
1 cup Milk
1 pinch Food color
1 cup Clarified Butter


How to make Mumbai Biryani



Wash chicken and put yogurt, ginger garlic paste, red chilli powder, coriander, green chilli, lemon, mint, green chilli, dry plum and salt and leave it for half an hour. Fry onion in till it turns golden brown. Take out half of it on absorbing paper. Now add chicken in pan with onion and cook it till all water dries. Saute a little and make sure that there is no water left.

Add a little smoke to potatoes and cut each potato into four pieces and deep fry. Chop tomato into pieces and fry. Top your chicken with fried potatoes and tomatoes. Boil rice separately. Add mint, green chili, cardamom, black pepper, salt and cloves while boiling. Do not cook rice more than 1/3. In a greased cooking pot, layer rice, then chicken, again rice and fried onion on top of rice. Dissolve a pinch of saffron in warm milk and pour over the layers.

Also add lemon juice squeezed from 2 lemons. Let it cook on a high flame for 10
minutes. Then lower the flame and cook until biryani is ready. Remember that
before you serve your rice, mix well with a saucer. Serve with yogurt dip and
salad.
Wash chicken and put yogurt, ginger garlic paste, red chilli powder, coriander, green chilli, lemon, mint, green chilli, dry plum and salt and leave it for half an hour. Fry onion in till it turns golden brown. Take out half of it on absorbing paper. Now add chicken in pan with onion and cook it till all water dries. Saute a little and make sure that there is no water left.

Add a little smoke to potatoes and cut each potato into four pieces and deep fry. Chop tomato into pieces and fry. Top your chicken with fried potatoes and tomatoes. Boil rice separately. Add mint, green chili, cardamom, black pepper, salt and cloves while boiling. Do not cook rice more than 1/3. In a greased cooking pot, layer rice, then chicken, again rice and fried onion on top of rice. Dissolve a pinch of saffron in warm milk and pour over the layers.

Also add lemon juice squeezed from 2 lemons. Let it cook on a high flame for 10
minutes. Then lower the flame and cook until biryani is ready. Remember that
before you serve your rice, mix well with a saucer. Serve with yogurt dip and
salad.

Zubaida Tariq Posted By: sumbul hayat, Karachi

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Reviews & Comments (5)

Afham - Karachi Mar 30, 2017
I wrote to chef rida with some questions about Mumbai Biryani but no response. Can you people reply my questions through rida aftab about Rice recipes.
Sohail Khan - Karachi Mar 27, 2015
is ka naam pehle bombay biryani hua karta tha . lekin jab city ka naam Bombay se Mumbai hua to biryani ka name bhi Bombay Biryani se Mumbai Biryani ho gya . that's true :)
Khalida - Lahore Mar 12, 2015
mujhe to sirf zubaida apa ki recipes hi pasand hain or ye mumbai biryani bhi zubaida apa ki hai mai ye recipe banaun gi agar kisi or ki hoti to mujhe pasand bhi nai ati
imran - karachi Aug 13, 2014
I LIKE COOKING & I LIKE THIS PAGE.
sadaf - multan May 03, 2014
plzzzzzzz dubara baryani bana dy
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