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Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Bombay Biryani |
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Mutton or
chicken 1 kg, washed / cleaned, cut into pieces |
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Rice basmati 1
kg, soaked for 15 minutes |
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Potatoes 4,
steam lightly, peel and cut into large pieces |
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Tomatoes 6,
quartered |
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Onions 4
medium, finely sliced |
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Mint 1 bunch,
finely chopped |
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Green chillies
6 whole |
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Ginger /
garlic paste 1 1/2 tbsp |
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Dried plums 1
cup, soaked in hot water. |
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Red chillies 1
tbsp, powdered |
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Coriander 2
tbsp, powdered |
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Peppercorns 6 |
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Cloves 4 |
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Cardamoms 6 |
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Black cumin
seeds 1 tsp |
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Yellow food
colour 1/4 tsp |
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Salt to taste |
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Yogurt 1 cup |
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Hot milk 1 cup |
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Ghee/oil 1 cup |
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- Combine
mutton or chicken with yogurt, ginger / garlic, red chilli
powder and 4 green chillies, coriander, mint, juice of 2
lemons, plums and salt; mix well and set aside for 1/2 hour.
Heat oil in a pan and fry onions till golden brown. Remove
half to absorbent kitchen paper. To the remaining half in
the pan add the meat with yogurt and spices. Cook on low
heat, do not add water, when the liquid evaporates fry a
little and remove from heat. Deep fry the potatoes and
separately fry the tomatoes in a little oil and add both to
chicken.
- Boil
the rice with a little mint, remaining green chillies,
cardamoms, black pepper, cloves and salt. When the rice is 3/4
done drain in a strainer. Put a little iol in the base of
pan and make a layer of half the rice. Then put a layer of
the prepared mutton or chicken and cover with a second layer
of rice.
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Serves: 10
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