This special biryani is so flavorsome that just its aroma can instantly trigger salivation. It’s the most popular dish of all Muslim households living in Mumbai previously known as Bombay, hence the name. It is usually made in chicken and almost all exotic Kausar spices are added to the yogurt mixture along with tomatoes and browned onions, Kewra, rose essence and lemon juiceare used to enhance the flavor whereas the golden fried potatoes add to the texture of the dish. Saffron soaked in milk is poured over the rice layer and decorated with mint and coriander leaves as well as browned onions and a dash of garm masala.
Ingredietns
Method:
Ingredietns
- 8-10 pieces / 1kg boneless cubes of Chicken
- 1kg Basmati Rice soaked in 3-4 cups of water for 30 minutes
- 3-4 chopped Tomatoes
- 3-4 finely sliced Onions / Kausar ready to cook fried onions
- 4-5 Potatoes peeled and cut into half
- 11/2 tbsp Kausar Garlic Paste
- 11/2 tbsp Kausar Ginger Paste
- 6 whole Green Chillies
- 1 cup Yougurt
- 1 packet Kausar Bombay Biryani masala
Method:
- Fry onions and potatoes separately in hot oil till golden and set aside.
- In large pot boil 12 cups of water, 1 tbsp of Kausar salt and soaked rice. Once the rice is half cooked, remove from the heat and thoroughly drain the water. Set aside to cool. Add food color to half the quantity of rice.
- In a bowl add yogurt, onions (half the fried quantity), tomatoes, Kausar Bombay Biryani masala, coriander and mint leaves and lemon juice if desired. Now add the chicken pieces and coat them well. Set aside to marinate for a few minsutes.
- In a deep pan heat oil, add ginger, garlic paste, the marinated chicken and green chillies. Fry for 10-12 minsutes till the oil separates. Now add 1 2 cups of water and cook on low flame till the chicken is tender. Remove from the heat and keep aside.
- Take a large clay pot or a deep cooking vessel. Brush the inside with oil / ghee. Cover the bottom with a thin layer of rice and then spread some chicken pieces and its flavorsome curry. Add a few golden fried potatoes and repeat the process.
- Garnish the top layer of rice with the remaining fried onions, mint leaves and a few strands of saffron soaked in milk if desired. If using a clay pot, seal the lid with wheat dough. In the case of a deep cooking pot simply cover it till the rice and chicken is well cooked.