bombay biryani recipe | mumbai biryani | bombay veg biriyan

 

Easy bombay biryani recipe | mumbai biryani | bombay veg biriyani

INGREDIENTS

FOR RICE:

6 cup wate

2 pods cardamom

4 cloves

1 inch cinnamon

2 bay leaf / tej patta

1 tsp pepper

1 tsp salt

2 tsp oil

1 chilli, slit

1 cup basmati rice, soaked 20 minutes

FOR BIRYANI:

2 tbsp oil

1 tsp pure ghee

1 bay leaf / tej patta

1 mace / javitri

1 inch cinnamon

1 star anise

1 back cardamom

3 cloves

2 pods cardamom

1 tsp cumin / jeera

½ tsp fennel / saunf

1 onion, sliced

1 tsp ginger garlic paste

1 tomato, finely chopped

1 potato / aloo, cubed

½ carrot, chopped

½  tsp salt

¼ tsp turmeric

1 tsp kashmiri red chilli powder

½ tsp cumin powder

1 tsp garam masala powder

1 tsp coriander powder

4 prunes / dried plums

½ tsp salt

¾ cup yogurt

5 beans, chopped

7 florets cauliflower / gobi

2 tbsp peas

5 cubes capsicum

1 cup water

FOR LAYERING:

4 tbsp coriander, finely chopped

4 tbsp fried onion

2 tbsp mint / pudina, finely chopped

¼ tsp saffron food colour

  • ¼ cup water
  • 1 tsp pure ghee

INSTRUCTIONS

BIRYANI RICE PREPARATION:

  • firstly, in a large vessel take 6 cup water.
  • add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
  • also add 1 tsp salt, 2 tsp oil and 1 chilli.
  • boil for 2 minutes or until flavours is in the water.
  • add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
  • boil for 3 minutes or until rice is half cooked. do not cook fully.
  • drain off the rice and keep aside.

BOMBAY BIRYANI PREPARATION:

  • firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
  • saute 1 bay leaf, 1 mace, 1 inch cinnamon, 1 star anise, 1 back cardamom, 3 cloves, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.
  • add 1 onion followed by 1 tsp ginger garlic paste.
  • saute until onions turn golden brown.
  • further add 1 tomato and saute until tomatoes turn soft and mushy.
  • now add 1 potato, ½ carrot and ½ tsp salt.
  • cover and cook until potatoes are half cooked.
  • further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 4 prunes and ½ tsp salt.
  • saute until spices turn aromatic.
  • additionally, add ¾ cup curd and saute until oil is released.
  • furthermore add 5 beans, 7 florets cauliflower, 2 tbsp peas and 5 cubes capsicum.
  • saute for a minute or until its combined well.
  • add 1 cup water and mix well.
  • cover and cook for 5 minutes or until vegetables are half cooked.
  • take 1 cup of gravy and keep aside.
  • now layer up with 2 tbsp coriander and 2 tbsp fried onion.
  • spread half of cooked rice over the biryani gravy.
  • top with reserved gravy uniformly.
  • further spread remaining cooked rice and level up.
  • top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
  • sprinkle ¼ tsp saffron food colour, ¼ cup water and 1 tsp ghee.
  • cover with aluminium foil and close the lid. you can also use the dough to seal.
  • simmer for 20 minutes or until rice is cooked fully.

    enjoy bombay biryani with raita and slices of onion.