Ingredients:
Biryani Masala:
- Zeera (Cumin seeds) 1 tbs
- Dar chini (Cinnamon) 2 sticks
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Hari elaichi (Green cardamom) 3-4
- Laung (Cloves) ½ tsp
- Jaifil (Nutmeg) ½ inch piece
- Badiyan phool (Star anise) 1
- Shahi zeera (Caraway seeds) ½ tsp
- Javatri (Mace) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Laung (Cloves) 3-4
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black pepper corns) 6-8
- Zeera (Cumins seeds) ½ tsp
- Aalo bukhara (Dried plums) 4-5
- Haldee powder (Turmeric powder) 2 tsp
- Dar chini (Cinnamon stick) 1-2
- Hari elaichi (Green cardamom) 2
- Tez paat (Bay leaf) 1
- Lal mirch powder (Red chili powder) 1 tbs
- reen chili paste:
- Hari mirch (Green chilies) 12-15
- Paani (Water) as required
Rice:
- Paani (Water) as required
- Sabut garam masala (Whole spice) 1 tbs
- Namak (Salt) 2 tbs
- Podina (Mint leaves) 20-25
- Basmati chawal (Basmati rice) soaked ½ kg
Gravy:
- Ghee ½ cup
- Chicken ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Green chili paste 2 tbs or as required
- Biryani masala
- Dahi (Yogurt) 4 tbs
- Paani (Water) 1 & ½ cup
Layering:
- Pyaz (Onion) Fried 1 cup
- Tamatar (Tomatoes) Sliced 2
- Podina (Mint leaves) handful
- Hara dhania (Green coriander) handful
- Green chili (Green chili) 3-4
- Dahi (Yogurt) 1 cup
- Zarde ka rang (Food color) 2-3 pinch
- Chawal (Rice) Boiled
- Zarde ka rang (Food color) 2-3 pinch
- Pyaz (Onion) Fried
- Podina (Mint) handful
- Hara dhania (Green coriander) handful
- Aalo (Potatoes) Boiled with salt & food color (optional)
Directions:
For Biryani Masala:
In spice mill,add cumin seeds, cinnamon stick,black cardamom,black pepper corns,green cardamom,cloves,nutmeg,staranise,black cumin and mace, grind to make a coarse powder.
In grinded powder,add salt,cloves,black cardamom,black pepper corns,cumin seeds,dried plums,turmeric powder,cinnamon stick,green cardamom,bay leaf,red chili powder and mix well.Biryani masala is ready and set aside.
For Green chili paste:
In grinder,add green chilies and water,grind and set aside.
For Rice:
In pot,add water,bring it to boil and add whole spice,salt,mint leaves.
Add basmati rice (soaked), mix it and boil til ¾ th done,strain and set aside.
For Gravy:
In pot,add ghee,let it melt,add chicken and cook until color changes.
Add ginger garlic paste and sauté little.
Now add green chili paste,mix and fry for 1-2 minutes.
Add biryani masala and yogurt,mix well until oil separates,add water and bring it to boil.
Cover and cook until ½ cup gravy remains.
For Layering:
In gravy,add fried onion,tomato (sliced),mint leaves,green coriander,green chili,yogurt,food color,boiled rice,food color,fried onion,mint,green coriander,potatoes (boiled),cover and cook on low flame for 10-12 minutes.
Bombay biryani is ready.
Ajza:
Biryani Masala:
- Zeera (Cumin seeds) 1 tbs
- Dar chini (Cinnamon) 2 sticks
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black peppercorns) ½ tsp
- Hari elaichi (Green cardamom) 3-4
- Laung (Cloves) ½ tsp
- Jaifil (Nutmeg) ½ inch piece
- Badiyan phool (Star anise) 1
- Shahi zeera (Caraway seeds) ½ tsp
- Javatri (Mace) ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Laung (Cloves) 3-4
- Badi elaichi (Black cardamom) 1
- Sabut kali mirch (Black pepper corns) 6-8
- Zeera (Cumins seeds) ½ tsp
- Aalo bukhara (Dried plums) 4-5
- Haldee powder (Turmeric powder) 2 tsp
- Dar chini (Cinnamon stick) 1-2
- Hari elaichi (Green cardamom) 2
- Tez paat (Bay leaf) 1
- Lal mirch powder (Red chili powder) 1 tbs
- reen chili paste:
- Hari mirch (Green chilies) 12-15
- Paani (Water) as required
Rice:
- Paani (Water) as required
- Sabut garam masala (Whole spice) 1 tbs
- Namak (Salt) 2 tbs
- Podina (Mint leaves) 20-25
- Basmati chawal (Basmati rice) soaked ½ kg
Gravy:
- Ghee ½ cup
- Chicken ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Green chili paste 2 tbs or as required
- Biryani masala
- Dahi (Yogurt) 4 tbs
- Paani (Water) 1 & ½ cup
Layering:
- Pyaz (Onion) Fried 1 cup
- Tamatar (Tomatoes) Sliced 2
- Podina (Mint leaves) handful
- Hara dhania (Green coriander) handful
- Green chili (Green chili) 3-4
- Dahi (Yogurt) 1 cup
- Zarde ka rang (Food color) 2-3 pinch
- Chawal (Rice) Boiled
- Zarde ka rang (Food color) 2-3 pinch
- Pyaz (Onion) Fried
- Podina (Mint) handful
- Hara dhania (Green coriander) handful
- Aalo (Potatoes) Boiled with salt & food color (optional)
Directions:
For Biryani Masala:
Spice mill mein zeera,dar chini,badi elaichi,sabut kali mirch,hari elachi,laung,jaifil,badiyan ka phool,shahi zeera aur javatri dal ker grind karein aur powder bana lein.
Grinded masala mein namak,laung,badi elaichi,sabut kali mirch,zeera,aalo bukhara,haldee powder,dar chini,hari elaichi,tez paat aur lal mirch powder dal ker ache tarhan shake ker lein.Biryani masala tayyar hai,side per rakh dein.
For Green chili paste:
Grinder mein hari mirch aur pani dal ker grind karein aur side per rakh dein.
For Rice:
Pot mein paani dal ker ubal lein,sabut garam masala,namak aur podina dal dein.
Basmati chawal (soaked) dal ker mix karein aur chawal ¾ th pak janay tak paka lein,starin ker k side per rakh dein.
For Gravy:
Pot mein ghee dal ker melt karein,chicken shamil ker k rang tabdeel hunay tak paka lein.
Adrak lehsan ka paste dal ker halka sa saute ker lein.
Ab is mein hari mirch ka paste dal ker mix karein aur 1-2 minute kliya fry ker lein.
Biryani masala aur dahi dal ker oil alag hunay tak mix karein,pani shamil karein aur ubal anay tak paka lein.
Dhak ker ½ cup gravy reh janay tak paka lein.
For Layering:
Gravy mein pyaz (fried),tamatar (sliced),podina,hara dhania,hari mirch,dahi,zarde ka rang,chawal boiled,zarde ka rang,pyaz (fried),podina,hara dhania,aalo(boiled) dal ker dhak dein aur 15 minute kliya halki ancch per paka lein.
Bombay biryani tayyar hai.
