Description

Bombay Biriyani

Cooking Method:( Chicken/Beef/Mutton 500gm)

1. Cook the Rice:

1.Wash and soak the basmati rice for 30 minutes. Drain and set aside.

2.Heat water in a large pot. Add cinnamon, cardamom, cloves, bay leaf, and salt.

3.Add the soaked rice and cook until 90% done (grains should be firm). Drain and set aside. Toss with a spoonful of ghee.

2. Prepare the Masala:

1.Heat coconut oil or ghee in a heavy-bottomed pan.

2.Add sliced onions and sauté until golden brown. Remove half for garnishing.

3.Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.

4.Add chopped tomatoes and cook until mushy.

5.Stir in Orgo Bombay Mix Masala and turmeric powder. Fry for a minute.

6.Add the meat, yogurt, and salt. Cook on medium heat until the meat is tender. If using mutton or beef, pressure cook for faster cooking.

7.Stir in boiled potato cubes (if using), mint, and coriander leaves. Mix well.

8.Adjust salt and finish with lemon juice.

3. Layer the Biriyani:

1.In a large heavy-bottomed pot, layer the prepared masala and cooked rice alternately. Start with a layer of masala and end with rice.

2.Sprinkle the reserved fried onions, mint, and coriander leaves on the top layer. Drizzle with ghee.

3.Cover the pot with a tight-fitting lid (seal with dough if needed) and cook on low heat (Dum) for 15-20 minutes.

Serve:

•Gently mix before serving and pair with raita, pickle, or papad for a flavorful meal.

Let me know if you’d like to make modifications to suit your preferences!

Bombay Biriyani Mix