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Bombay Biryani
1h 30min
6 servings
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Bombay Biryani is a fragrant rice dish featuring tender meat and aromatic basmati rice layered with warm spices. This simplified version maintains the authentic flavors while streamlining the ingredient list. The rice and meat cook in stages, allowing each component to develop rich flavor before being combined in a traditional layered preparation. Finished with a sprinkle of fried onions and fresh herbs, this one-pot meal delivers a perfect balance of spice, protein, and fluffy rice for a satisfying taste of Mumbai's beloved biryani tradition.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
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Ingredients
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Steps
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Prepare the rice
Wash rice thoroughly until water runs clear. Soak in water for 30 minutes. Drain well.
Prepare the chicken
Cut chicken into medium-sized pieces. Pat dry with paper towels.
Prepare the aromatics
Peel and thinly slice onions. Mince or grate ginger and garlic. Slit green chilies lengthwise.
Prepare the tomatoes
Wash and chop tomatoes into small pieces.
Prepare the herbs
Wash and chop cilantro and mint leaves.
Fry the onions
Heat oil in a large, heavy-bottomed pot over medium heat. Add sliced onions and fry until golden brown, about 10-12 minutes. Remove half of the fried onions and set aside for garnish.
Cook the chicken
Add ginger, garlic, and green chilies to the pot with remaining onions. Sauté for 2 minutes until fragrant. Add chicken pieces and cook for 5 minutes, stirring occasionally.
Add spices
Add biryani masala, turmeric, and salt. Stir to coat the chicken evenly with spices.
Add tomatoes and yogurt
Add chopped tomatoes and cook for 3 minutes until softened. Lower heat and add yogurt, stirring continuously to prevent curdling. Cook for 5 minutes until oil begins to separate.
Simmer the chicken
Add 1/2 cup water. Cover and simmer for 15-20 minutes until chicken is tender.
Cook the rice
In a separate large pot, bring 6 cups of water to a boil. Add salt, 1 tablespoon oil, and drained rice. Cook until rice is 70% done (still slightly firm), about 5-7 minutes. Drain in a colander.
Layer the biryani
Spread half of the partially cooked rice in the bottom of the pot with chicken. Sprinkle half of the chopped cilantro and mint. Add remaining rice on top. Sprinkle remaining herbs. Top with reserved fried onions.
Prepare the lemon
Cut lemon into wedges. Squeeze juice from half the lemon over the rice.
Steam the biryani
Cover the pot with a tight-fitting lid. If needed, seal with dough or foil to prevent steam from escaping. Cook on low heat for 15-20 minutes.
Rest the biryani
Turn off heat. Let stand, covered, for 10 minutes.
Serve
Gently mix the layers, lifting from bottom to top. Serve hot with raita or additional lemon wedges.
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