Mumbai, Maharashtra

Bombay biryani

Name: Bombay biryani
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: Mumbai
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 2 cups soaked 30 minutes basmati rice; 2 medium halved potato; 3 large thinly sliced onion; 2 medium chopped tomato; 3/4 cup curd (plain yogurt, natural yoghurt); 2 tbsp ginger garlic paste; 3 slit green chilli; a handful mint leaves; a handful coriander leaves (cilantro); 5 or 6 dried plums (aloo bukhara) dried apricot; 2 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1 1/2 tsp garam masala; Whole spices, bay leaf, cloves, cinnamon, cardamom, star anise; a pinch saffron; 1/4 cup warm milk; 4 tbsp cooking oil (vegetable oil); 2 tbsp ghee; Salt, to taste; Water, for boiling rice

Chicken biryani with potatoes and tangy dried plums. Mumbai never misses a chance to add aloo.

100 minTime

33 gProtein each

mediumSpice

Mumbai's biryani1 chapter · 1 min read

Make it your way

Grandma's wayThe Mumbai way, aloo and plums included.

The original

673kcalsame

33 gproteinsame

5 gfibresame

100minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g curry cut

Basmati rice2 cups, soaked 30 minutes

Potato2 medium, halved

Onion3 large, thinly sliced

Tomato2 medium, chopped

Curd (plain yogurt, natural yoghurt)¾ cup

Ginger garlic paste2 tbsp

Green chilli3, slit

Mint leavesa handful

Coriander leaves (cilantro)a handful

Dried apricot5 or 6 dried plums (aloo bukhara)

Red chilli powder (indian red chili powder)2 tsp

Turmeric (ground turmeric)½ tsp

Garam masala1½ tsp

Whole spicesbay leaf, cloves, cinnamon, cardamom, star anise

Saffrona pinch

Milk¼ cup, warm

Cooking oil (vegetable oil)4 tbsp

Ghee2 tbsp

Saltto taste

Waterfor boiling rice

Method

6 steps

1Marinate chicken with curd, ginger garlic paste, chilli powder, turmeric, garam masala and salt for at least 1 hour.
2Fry the onions in oil until deep golden. Remove half for layering. Fry the potatoes in the same oil until golden outside.
3To the remaining onions add whole spices, tomatoes and green chillies, then the chicken and potatoes. Cook covered until chicken is nearly done and potatoes are tender. Add dried plums.
4Boil rice in salted water with whole spices until 70 percent cooked. Drain.
5Layer rice over the chicken, scatter fried onion, mint, coriander, saffron milk and ghee. Seal and cook on very low heat 25 minutes.
6Rest 10 minutes, then mix gently from the side. Check that the chicken is cooked through with no pink.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mumbai, Maharashtra

Bombay biryani

Chicken biryani with potatoes and tangy dried plums. Mumbai never misses a chance to add aloo.

100 minTime

33 gProtein each

mediumSpice

Mumbai's biryani1 chapter · 1 min read

Make it your way

Grandma's wayThe Mumbai way, aloo and plums included.

The original

673kcalsame

33 gproteinsame

5 gfibresame

100minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g curry cut

Basmati rice2 cups, soaked 30 minutes

Potato2 medium, halved

Onion3 large, thinly sliced

Tomato2 medium, chopped

Curd (plain yogurt, natural yoghurt)¾ cup

Ginger garlic paste2 tbsp

Green chilli3, slit

Mint leavesa handful

Coriander leaves (cilantro)a handful

Dried apricot5 or 6 dried plums (aloo bukhara)

Red chilli powder (indian red chili powder)2 tsp

Turmeric (ground turmeric)½ tsp

Garam masala1½ tsp

Whole spicesbay leaf, cloves, cinnamon, cardamom, star anise

Saffrona pinch

Milk¼ cup, warm

Cooking oil (vegetable oil)4 tbsp

Ghee2 tbsp

Saltto taste

Waterfor boiling rice

Method

6 steps

1Marinate chicken with curd, ginger garlic paste, chilli powder, turmeric, garam masala and salt for at least 1 hour.
2Fry the onions in oil until deep golden. Remove half for layering. Fry the potatoes in the same oil until golden outside.
3To the remaining onions add whole spices, tomatoes and green chillies, then the chicken and potatoes. Cook covered until chicken is nearly done and potatoes are tender. Add dried plums.
4Boil rice in salted water with whole spices until 70 percent cooked. Drain.
5Layer rice over the chicken, scatter fried onion, mint, coriander, saffron milk and ghee. Seal and cook on very low heat 25 minutes.
6Rest 10 minutes, then mix gently from the side. Check that the chicken is cooked through with no pink.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bombay biryani

Make it your way

Ingredients

Method

Bombay biryani

Make it your way

Ingredients

Method

Make it a meal