Bombay Biryani

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Overview:

Bombay Biryani is a unique and flavorful dish popular in Mumbai, blending the bold flavors of traditional Indian spices with the influence of local street food culture. What sets it apart are the use of fried potatoes and dried plums, which give it a sweet and spicy kick.

Origin:

The dish evolved in the bustling streets of Mumbai and is a fusion of traditional Mughlai biryani and local flavors.

Nutritional Facts (per serving):

  • Calories: 600 kcal
  • Protein: 28g
  • Fat: 25g
  • Carbohydrates: 80g

Ingredients:

  • 500g basmati rice
  • 750g chicken or mutton (cut into pieces)
  • 2 large potatoes (peeled and halved, fried)
  • 1 cup yogurt
  • 2 large onions (thinly sliced and fried)
  • 1/2 cup dried plums
  • 1 tsp ginger-garlic paste
  • 2 green chilies (slit)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/4 tsp nutmeg powder (optional)
  • Saffron strands soaked in warm milk
  • Whole spices (4-5 cloves, 4 cardamom pods, 2-inch cinnamon stick)
  • Fresh coriander and mint leaves (chopped)
  • Ghee or oil
  • Salt to taste

How to Make:

  1. Cook the Meat:

    • Heat ghee or oil in a large pan. Fry the onions until golden brown, then remove and set aside.
    • In the same pan, add whole spices (cloves, cardamom, and cinnamon) and sauté for a minute.
    • Add ginger-garlic paste, green chilies, turmeric, red chili powder, and coriander powder. Cook for 2-3 minutes until fragrant.
    • Add the chicken/mutton and cook on medium heat for about 10-15 minutes (or until the meat is tender). Add yogurt and stir well.
    • Add dried plums, garam masala, nutmeg (optional), and half of the fried onions. Simmer for 10 more minutes until the gravy thickens. Set aside.

  2. Prepare the Rice:

    • Rinse basmati rice and soak for 20 minutes. Drain the water.
    • Boil 8-10 cups of water with salt and a few whole spices (cardamom, cloves, cinnamon).
    • Parboil the rice until it's 70% cooked, then drain and set aside.

  3. Layering:

    • In a heavy-bottomed pot, start with a layer of the cooked meat.
    • Add a layer of parboiled rice on top.
    • Place fried potato halves on the rice layer and sprinkle the saffron-infused milk, fried onions, chopped coriander, and mint.
    • Repeat the layers, finishing with a top layer of rice and garnishing with saffron milk, coriander, mint, and fried onions.

  4. Dum Cooking:

    • Cover the pot tightly with a lid and seal the edges with dough or aluminum foil to trap the steam.
    • Place the pot on low heat and cook for 25-30 minutes (this allows the biryani to cook in its own steam).
    • Alternatively, place the pot in a preheated oven at 180°C (350°F) for 20-25 minutes.

  5. Serve:

    • Once the biryani is ready, gently fluff the rice and meat layers.
    • Serve hot with raita or kachumber salad and enjoy the tangy, spicy flavors of Bombay Biryani.
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