Ingredients for Bombay Biryani

1 Tsp Black Pepper Corns

1 Mace

2 Black Cardamom

6-7 Green Cardamom

6-7 Cloves

1/4 Nutmeg

1 Star Anise

2 Cinnamon

1 Bay Leaf

1 Tbsp Cumin

2 Tbsp Coriander

4-5 Dried Red Chillies

10-12 Cashew Nuts

2 Kg Chicken

2 Cup Curd

1 Lemon Juice

4 Tbsp Ginger Garlic Paste

2 Tbsp Chilli Powder

1 & ½ Tsp Turmeric Powder

Salt To Taste

1 Cup Oil

Indian Bay Leaves

1 Cinnamon

4-5 Cloves

4 Cardamoms

2 Black Cardamoms

Black Cumin

5 Big Onions

6-8 Green Chillies

4 Tomatoes

Coriander

Mint Leaves

5 Fried Potatoes

Green Pepper

1 Kg Basmati Rice Soak rice for 1 Hour Boil it upto 60 %

Black Cumin

Cloves

Star Anise

Black Cardamoms

Cinnamon

Salt

2 Tbsp Oil

Milk With Saffron

2 Tbsp Ghee

1/2 Cup Milk

1 Tbsp Rose Water

Fried Onion

Coriander Leaves

Mint Leaves

Steps for Bombay Biryani

First clean the chicken and pat dry it. Dry roast and grind together 2 black cardamoms, mace, jaifal, 1 bay leaf , 1 star anise, black peppercorns, 7 green cardamoms, 7 cloves, cumin seeds, coriander seeds, whole dry red chillies, cashew nuts to a powder. Marinate the chicken pieces with the above masala and add ginger garlic paste,yoghurt,lemon juice,salt,red chilli powder, turmeric for minimum 1 hour making sure each piece is well coated with the masalas.

Heat oil in a pan and add bay leaves,1 cinnamon stick, 4 cloves, 4 green cardamoms, 1tsp black cumin. Fry till the spices are aromatic, Then add finely sliced onions and fry till golden brown in color along with green chilly. Add finely chopped tomatoes and cook covered until tomatoes are soft. Add marinated chicken and fry on high flame stirring continuosly for about 5 minutes, then simmer and cook covered for another 10-12 minutes till chicken IS 50-60% tender. Add coriander and mint leaves, approx 1 glass of water gravy should remain in the chicken then turn off flame.Next, peel and cut potatoes into 2 and fry till golden brown.

Next, wash and rinse out the rice and soak for about 1 hour. Bring a large pot of water to boil, add green and black cardamoms, cinnamon sticks, cloves, shahjeera, star anise, salt & oil. Once the water is at a rolling boil, add the pre soaked rice and cook till it is about 60% cooked. Drain away all the excess water.

Now you can begin the layering. In a heavy bottomed pot, add the chicken mixture, add some potatoes on the corners, add green chili slits, layer the rice over it. Pour saffron mixed with hot milk and ghee. Sprinkle fried onions, some coriander and mint leaves, rose water. Place a towel over the pot and cover with tight fitting lid and place it on low heat for 30 minutes.

Once you open the pot, carefully scoop out onto a large serving dish. Serve with raita and kachumbar