How To Make The Best Bombay Biryani

By Tasty · 90 min

Ingredients

Instructions

1. Whisk the yogurt, ginger paste, garlic paste, salt, cumin, coriander, garam masala, chile powder and lime juice in a large bowl. Add the chicken, toss to coat, cover and marinate for 1 hour at room temperature or up to 3 hours in the refrigerator. Take the chicken out 1 hour before cooking.
2. Rinse the rice gently in cool water until the water runs clear, then soak in fresh water for 30 to 45 minutes and drain well.
3. Put the water, green and black cardamom, cinnamon stick, bay leaves, cloves and 1 teaspoon salt in a medium pot. Cover and bring to a boil over medium-high heat. Add the rice and cook for about 4 minutes, until about three-quarters cooked but still al dente. Drain and spread on a plate or tray to cool.
4. Bring a medium pot of water to a boil over medium-high heat, season generously with salt, add the potatoes, cover and cook for about 10 minutes, until almost tender. Drain and let dry for a few minutes.
5. Heat about 2 inches of neutral oil in a deep pot over medium-high heat to 350°F (180°C).
6. Pat the boiled potatoes dry with paper towels, then fry in the hot oil for 3 to 5 minutes, until golden brown. Drain on paper towels using a slotted spoon.
7. Fry the sliced red onions in the hot oil for 1 to 2 minutes, until golden brown. Drain on a separate paper towel-lined plate.
8. Put the saffron threads in a small bowl, pour in the boiling water and crush gently with the back of a spoon.
9. Preheat the oven to 400°F (200°C).
10. In a large heavy pot with a lid, heat 2 tablespoons neutral oil and 1 tablespoon ghee over medium-high heat until shimmering. Add the green cardamom, cinnamon stick, cloves, peppercorns, mace, bay leaf, dried chile, star anise, cumin seeds and fennel seeds and cook 1 to 2 minutes, until fragrant but not burnt.
11. Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomato and cook 3 to 5 minutes, until softened.
12. Add the marinated chicken, 1/4 cup water and 1 teaspoon salt, stir, cover and cook for 10 minutes, until the chicken starts to cook through. Stir in the fried potatoes and prunes, then remove from the heat.
13. Put half of the chicken mixture in a medium bowl. Layer half of the rice over the chicken in the pot. Sprinkle with half the saffron water, half the cilantro and mint, 1 teaspoon ghee and half the fried onions. Layer the remaining chicken over the rice, then top with the remaining rice, saffron water, cilantro, mint, 1 teaspoon ghee and fried onions.
14. Cover the pot tightly with foil, then put the lid on. Cook over high heat for about 2 minutes, then bake for 20 minutes, until the rice is tender and the chicken is cooked through.
15. Remove from the oven and rest, covered, for 10 minutes. Then remove the lid and foil and serve.

Summarized from Tasty's video. Watch it for the details.

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