Bombay Biryani

Bombay Biryani

Bombay Biryani, as the name suggests, is the vibrant and spicy biryani variant that originated in the bustling metropolis of Mumbai (formerly Bombay). Heavily influenced by the Mughlai and coastal flavors of Maharashtra, this biryani is known for its bold use of spices, the addition of fried potatoes, and a slight tanginess that sets it apart from other regional styles. Whether made with chicken, mutton, or vegetables, Bombay Biryani combines richness with a zesty punch that makes it irresistibly flavorful. The dish is often garnished with dried plums (or prunes), fried onions, mint, and saffron-kissed rice for a royal finish.

What truly distinguishes Bombay Biryani is its fusion of sweet, spicy, and tangy notes. The layered dum-style cooking method locks in the flavors, while the addition of kewra water, rose essence, and sometimes dried fruits gives it a luxurious aroma. It’s commonly served during celebrations, weddings, and weekend family feasts, accompanied by raita and a simple salad. The biryani’s vibrant personality mirrors Mumbai’s cultural diversity — complex, bold, and unforgettable.

Bombay Chicken Biryani Recipe (Serves 4)

Ingredients:

For the rice:

• 2 cups basmati rice (soaked for 30 mins)
• 5 cups water
• 1 bay leaf
• 3 green cardamoms
• 4 cloves
• 1-inch cinnamon stick
• Salt to taste

For the chicken:

• 500g chicken (bone-in preferred)
• 2 medium onions (thinly sliced)
• 2 medium tomatoes (chopped)
• 2 medium potatoes (peeled, halved, and fried until golden)
• 1 cup plain yogurt (whisked)
• 1 tbsp ginger-garlic paste
• 2–3 green chilies (slit)
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp biryani masala (optional)
• Salt to taste
• 6–8 dried prunes (optional)
• ½ cup chopped coriander leaves
• ½ cup chopped mint leaves
• 3 tbsp ghee or oil

For layering:

• A few saffron strands soaked in 2 tbsp warm milk
• 1 tsp kewra water or rose water
• 2 tbsp fried onions
• 1 tbsp lemon juice

Instructions:

1.   Cook the rice:

• Boil water with whole spices and salt. Add soaked rice and cook until 70% done. Drain and set aside.

2.   Prepare the chicken masala:

• Heat ghee or oil in a heavy-bottomed pan. Sauté sliced onions until golden brown.
• Add ginger-garlic paste and green chilies; sauté for 2 minutes.
• Add tomatoes and cook until soft.
• Add yogurt, red chili powder, turmeric, coriander powder, and salt. Cook until oil separates.
• Add chicken and cook until almost tender.
• Add fried potatoes, prunes, coriander, and mint. Simmer for 5 minutes.

3.   Layer the biryani:

• In a heavy-bottomed pan or Dutch oven, layer half the rice. Add the chicken mixture on top.
• Add the remaining rice over the chicken.
• Sprinkle saffron milk, kewra/rose water, lemon juice, and fried onions.

4.   Dum cooking:

• Cover tightly with a lid or seal with dough. Place on low heat or on a tawa (griddle) for 20–25 minutes.
• Turn off heat and let it rest for 10 more minutes before gently mixing.

5.   Serve:

• Fluff gently and serve hot with raita, pickle, and salad.

FAQs – Bombay Biryani

Q: What makes Bombay Biryani different from other biryanis?
A: The use of fried potatoes, prunes, and the tangy-spicy flavor profile with kewra or rose water makes it stand out.

Q: Can I use mutton instead of chicken?
A: Yes. Use 500g mutton and cook longer (45–60 minutes) until tender before layering with rice.

Q: Is it very spicy?
A: It has a bold flavor but you can adjust the chili levels to suit your taste.

Q: What is the role of prunes?
A: Prunes add a slight sweetness and rich depth that balance the spices. They are optional but traditional.

Q: Can I make a vegetarian version?
A: Absolutely! Replace chicken with a mix of vegetables like carrots, cauliflower, beans, and peas. Keep the rest of the recipe the same.

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