How to make bombay biryani

Bombay biryani

The bombay Biryani moves everyone's taste buds as it is one of the tastiest biryani in the world. The aroma and the looks of it is enough to test your patience to stay away from rice. The blend in of ingredients make it look so complicated but in reality it is very simple to make, wanna know how just click on the picture, Finally share and enjoy. 

Cooking tip: You can use an overripe banana for later use by simply just putting it in a plastic container and keeping it in the freezer of the fridge. 

Ingredients

1 1/2  cups of basmati rice ( washed, soaked and drained)

400 grams of chicken (boneless cut into medium pieces)

3 tbsp oil (for deep frying)

4 onions (large and sliced)

2 potatoes (large and diced)

1 1/2  tsp garlic paste

2 tomatoes (medium and chopped)

2 tsp roasted cumin (powder)

2 tsp red chilli (powder)

1/2 tsp turmeric (powder)

1 inch ginger (thin strips)

1 cup yogurt

few drops of kewra jal (screw pine water)

1 tbsp garam masala (powder)

salt (to taste)

Instructions

First drain the rice and cook it in 4 cups of water and add salt (to taste) and cook until 75% done.

Then take a non stick kadai and heat sufficient oil in it. Then add 3/4 of the onions and deep fry them until their colour changes to golden and then drain them on an absorbing paper.

After that add the potatoes in the same oil and deep fry it until the colour changes to light brown and drain this as well on absorbent paper.

Then take a non stick pan and heat 3 tbsp of oil in it and then add the remaining 1/4 of the onions and garlic paste and fry until it becomes lightly browned. After that add the tomatoes and cook it till the oil separates.

Then add the chicken, chilli powder, roasted cumin powder and turmeric powder and fry for about 5 to 6 minutes. After that add enough water to cover the chicken and simmer until 3/4 is done.

Then add the potatoes, yogurt, ginger strips and salt and cook for another 5 to 7 minutes.

After that arrange the cooked rice over the chicken pieces and sprinkle the browned onions, kewra jal (screw pine water) and whole spices powder (garam masala powder). Cover and cook it on medium heat for approximately 20 minutes.

Finally share and enjoy with light salad or raita.