Chicken Biryani Bombay Style

CREDITS

Adapted to My Style

INGREDIENTS

Using the SHANS BOMBAY BIRYANI MIXCan use Mutton or any Meat of Choice
Boil 2 Cups Basmati rice boiled and drained4 Potatoe Halves tinted with tumeric And fried slightlyOPTIONAL is ½ cup of steamed mixed veg or Peas

METHOD

1 kg Cut up in big pieces Chicken (Skin off) wash and DrainAdd to it 3 tablespoon YoghurtI added the the 60 g of The mix to the Chicken (mixed with ½ cup of water) Saffron in little hot milk or waterAnd also few drops of Biryani essence 1 Heaped teaspoon Kashmiri Chilli Powder1 tuj (cinnamon stick) 1 Big Pinch of Crushed Elachi (cardomom)1 tablespoon Lemon JuiceMARINATE BEST OVERNIGHT OR FOR 1 HOUR
NOW IN A POTAdd 1 Curry spoon ghee (Clarified butter) and Less than ¼ cup OilBraise 2 Thinly Sliced Onions till golden brown (Keep Half aside for garnishing at end ) Add 1 Bayleaf 1 green chilli ½ teaspoon whole Jeeru (Cumin)1 tablespoon Ginger Garlic paste1 teaspoon Green masala Garlic2 Small Grated tomatoes or Chopped BraiseLet the aroma ariseNow add the marinated Chicken piecesCook on Medium Heat till Chicken soft add the veges at this stage if u want Cook till Done and we'll infusedWith the spicesNow In a Seperate Pot or casseroleAddSome riceThen all the cooked chicken Sprinkle Green chopped dhania (coriander) (Optional) Sprinkle Saffron waterThen layer the Fried Potatoes ThenAll layer the rest of the riceOPTIONAL(KEEP ASIDE 2 tablespoon TO COLOUR FOR GARNISH) SPRINKLETHE 2 tablespoon coloured rice overAnd SPRINKLE the rest of the FRIED ONIONS OVER THE RICESprinkle Saffron water or milk overCover with foilSteam in oven+- 1& ½ HourOr till doneSERVING SUGGESTIONRaito Salads Achar PaparENJOY😘

INFO & TIPS

If u want a Dum taste burn charcoal add a drop of oil on it place it in a small piece of foil close slightly for the smoke to escape place on rice cover with lid

POSTED ON

12 Oct 2020

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