Bombay Biryani Recipe

Wash the rice until the water runs nearly clear and leave it to soak.

⏱ 30 min

Heat the oil in a heavy pot and fry the onions on medium heat until deep golden. Lift them all out, keep a handful for the top and crush the rest roughly with your hand.

⏱ 12 min

In the same oil fry the potato halves until golden at the edges, then take them out.

⏱ 6 min

Add the cloves, cardamom, cinnamon, peppercorns and shahi zeera, then the chicken and ginger-garlic paste. Fry on high heat until the chicken turns white.

⏱ 6 min

Add the tomatoes, salt, red chilli, turmeric, coriander, nutmeg and mace and cook until the tomatoes are soft. Stir in the yogurt, crushed fried onion, potatoes, dried plums, green chillies and water.

⏱ 8 min

Cover and cook on medium-low heat until the chicken and potatoes are tender, then uncover and bhuno until the masala is thick and oil glistens on top.

⏱ 20 min

Boil the water with the salt and bay leaves, add the drained rice and boil until three-quarters done. Drain.

⏱ 6 min

Spread all the rice over the chicken masala in an even layer. Scatter the mint, coriander and reserved onion, then drop the colour water over the rice in a few separate patches so some grains stay white. Sprinkle the kewra.

Seal the lid, give 2 minutes on high heat, then move the pot onto a tawa on the lowest heat for dum.

⏱ 20 min

Rest for 5 minutes, then mix gently with a flat spoon, bringing the masala up from the bottom, and serve.

⏱ 5 min