Bombay Chicken Biryani
Author:
Yummy N Tasty
Posted on,
22, Dec 2017
8.1 K views.
3
4.3/5 ( 35 votes )
Yields
6-10 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
3-4 Hrs - 0 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Chicken - 1 Kg, cut into large pieces
For Fried Onion & Potato Fry:
- Onion - 4 large, thinly sliced
- Potato - 2 large , cut into large cubes
- Oil to deep fry, approx: 1 cup
For Marination:
- Red chilli powder - 1 Teaspoon
- Turmeric powder - ¾ Teaspoon
- Yogurt - 1 cup
- Chopped coriander leaves - ½ cup
- Salt - 1 ½ Teaspoon
For Chicken Masala:
- Tomatoes - 3 large, chopped
- Tomato Ketchup - 2 Tablespoon
- Whole green chillies - 6-10 Nos
- Salt to taste
For Rice:
- Basmathi Rice - 3 cup
- Shah Jeera - 1 Teaspoon
- Star Anise - 2 Nos
- Cardamom - 6 Nos
- Cinnamon - 1 inch
- Cloves - 4 Nos
- Black Cardamom - 1 Nos
- Black Pepper Corns - 10 Nos
- Bay leaf - 1 Nos
- Ghee - 1 Tablespoon
- Lemon juice - 1 Tablespoon
- Water as required
- Salt to taste
For Biryani Masala:
- Shah Jeera - 1 Teaspoon
- Cumin Seeds - ½ Teaspoon
- Star Anise - 2 Nos
- Cardamom - 4 Nos
- Cinnamon - 1 inch
- Cloves - 4 Nos
- Black Cardamom - 1 Nos
- Nutmeg - a small piece
- Mace - 2 Nos
For Layering:
- Dried peach / Raisins - ¼ cup
- Chopped coriander leaves and mint leaves, as required
- Ghee - 1-2 Tablespoon
- Saffron strands - few
- Warm milk - ¼ cup
- Rose water or kewda water - 1 Tablespoon
For dough :
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions:
Initial Preparation:
- Heat enough oil to deep fry the onions in a deep pan, add in the sliced onion as batches and fry until golden brown. Transfer to kitchen paper towel and set aside.
- Divide the fried onion into two portions, we are going to use the first portion to marinate chicken.
- Divide the second portion, again into two equal portions, one portion is used to make the masala, and the other one is for layering the biryani.
- Now start frying the potatoes in the same oil. Fry until slightly brown and cooked through on medium heat. Transfer to kitchen paper towel and set aside.
- Dry roast the ingredients mentioned in 'For Biryani Masala'. Let it cool and then grind to a coarse powder. Set aside.
- Clean and wash the chicken pieces, drain the water completely.
- In a large bowl, add in the chicken pieces, prepared biryani masala, first portion of fried onion, and the ingredients mentioned in 'For Marination'.
- Mix well and set aside for at-least 2 hrs or refrigerate overnight for better results.
- Soak the saffron strands in warm milk for 20 minutes.
Chicken Masala Preparation:
- Heat 1-2 tablespoons of vegetable oil in a heavy bottomed wide pan.
- Add half of the second portion of fried onion, chopped tomato, whole green chillies and saute until the tomatoes are finely mushy.
- Then add in the tomato ketchup and mix well.
- Now add in the marinated chicken along with the marinade and mix well.
- Cook on high heat for 5-7 minutes. Stir occasionally.
- Then reduce heat to low-medium, cover and cook until the chicken is tender and the gravy is nicely thick on low-medium heat, for about 25-30 minutes. No need to add water. Stir occasionally.
- Then add in the fried potatoes and mix well. Adjust salt at this stage. Cover and cook for another 3-5 minutes on low heat.
- Remove from heat and set aside.
Rice preparation & Layering:
- Wash and soak basmati rice for 30 minutes. Then drain the water and set the rice aside.
- Heat 1 tablespoon of ghee in a large vessel, add in the whole spices mentioned in 'For rice' and fry for one minute on low heat.
- Add in the rice and fry for 1-2 minutes on low heat.
- Pour enough water to cook the rice, salt, lemon juice and mix well. Cook until the rice is 75-80% done.(See notes)
- In a biriyani pot/oven proof dish, layer half of the prepared Chicken masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the Chicken masala layer.
- Layer the remaining Chicken masala on top, spread ½ portion of the toppings (fried onions, dried peach or raisins, chopped coriander and mint leaves) on top of the Chicken masala layer.
- Spread the rest of the rice on top of it. Spread the remaining toppings.
- Finally, pour 1 tablespoon of melted ghee, saffron milk and the rose water on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
- Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
- Serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
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Recommended
Bombay Chicken Biryani
Author - Yummy N Tasty |
Posted on - 22, Dec 2017 |
Recipe URL, https://www.yummyntasty.com/recipes/bombay-chicken-biryani/ |
Cooking time - 3-4 Hrs - 0 minutes |
Serving - 6-10 person(s) |
Ingredients :
- Chicken - 1 Kg, cut into large pieces
For Fried Onion & Potato Fry:
- Onion - 4 large, thinly sliced
- Potato - 2 large , cut into large cubes
- Oil to deep fry, approx: 1 cup
For Marination:
- Red chilli powder - 1 Teaspoon
- Turmeric powder - ¾ Teaspoon
- Yogurt - 1 cup
- Chopped coriander leaves - ½ cup
- Salt - 1 ½ Teaspoon
For Chicken Masala:
- Tomatoes - 3 large, chopped
- Tomato Ketchup - 2 Tablespoon
- Whole green chillies - 6-10 Nos
- Salt to taste
For Rice:
- Basmathi Rice - 3 cup
- Shah Jeera - 1 Teaspoon
- Star Anise - 2 Nos
- Cardamom - 6 Nos
- Cinnamon - 1 inch
- Cloves - 4 Nos
- Black Cardamom - 1 Nos
- Black Pepper Corns - 10 Nos
- Bay leaf - 1 Nos
- Ghee - 1 Tablespoon
- Lemon juice - 1 Tablespoon
- Water as required
- Salt to taste
For Biryani Masala:
- Shah Jeera - 1 Teaspoon
- Cumin Seeds - ½ Teaspoon
- Star Anise - 2 Nos
- Cardamom - 4 Nos
- Cinnamon - 1 inch
- Cloves - 4 Nos
- Black Cardamom - 1 Nos
- Nutmeg - a small piece
- Mace - 2 Nos
For Layering:
- Dried peach / Raisins - ¼ cup
- Chopped coriander leaves and mint leaves, as required
- Ghee - 1-2 Tablespoon
- Saffron strands - few
- Warm milk - ¼ cup
- Rose water or kewda water - 1 Tablespoon
For dough :
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions :
Initial Preparation:
- Heat enough oil to deep fry the onions in a deep pan, add in the sliced onion as batches and fry until golden brown. Transfer to kitchen paper towel and set aside.
- Divide the fried onion into two portions, we are going to use the first portion to marinate chicken.
- Divide the second portion, again into two equal portions, one portion is used to make the masala, and the other one is for layering the biryani.
- Now start frying the potatoes in the same oil. Fry until slightly brown and cooked through on medium heat. Transfer to kitchen paper towel and set aside.
- Dry roast the ingredients mentioned in ‘For Biryani Masala’. Let it cool and then grind to a coarse powder. Set aside.
- Clean and wash the chicken pieces, drain the water completely.
- In a large bowl, add in the chicken pieces, prepared biryani masala, first portion of fried onion, and the ingredients mentioned in ‘For Marination’.
- Mix well and set aside for at-least 2 hrs or refrigerate overnight for better results.
- Soak the saffron strands in warm milk for 20 minutes.
Chicken Masala Preparation:
- Heat 1-2 tablespoons of vegetable oil in a heavy bottomed wide pan.
- Add half of the second portion of fried onion, chopped tomato, whole green chillies and saute until the tomatoes are finely mushy.
- Then add in the tomato ketchup and mix well.
- Now add in the marinated chicken along with the marinade and mix well.
- Cook on high heat for 5-7 minutes. Stir occasionally.
- Then reduce heat to low-medium, cover and cook until the chicken is tender and the gravy is nicely thick on low-medium heat, for about 25-30 minutes. No need to add water. Stir occasionally.
- Then add in the fried potatoes and mix well. Adjust salt at this stage. Cover and cook for another 3-5 minutes on low heat.
- Remove from heat and set aside.
Rice preparation & Layering:
- Wash and soak basmati rice for 30 minutes. Then drain the water and set the rice aside.
- Heat 1 tablespoon of ghee in a large vessel, add in the whole spices mentioned in ‘For rice’ and fry for one minute on low heat.
- Add in the rice and fry for 1-2 minutes on low heat.
- Pour enough water to cook the rice, salt, lemon juice and mix well. Cook until the rice is 75-80% done.(See notes)
- In a biriyani pot/oven proof dish, layer half of the prepared Chicken masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the Chicken masala layer.
- Layer the remaining Chicken masala on top, spread ½ portion of the toppings (fried onions, dried peach or raisins, chopped coriander and mint leaves) on top of the Chicken masala layer.
- Spread the rest of the rice on top of it. Spread the remaining toppings.
- Finally, pour 1 tablespoon of melted ghee, saffron milk and the rose water on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid – OR – Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
- Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
- Serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don’t overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that’s the right consistency.
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