Bombay Biryani

Valentine’s Day is just around the corner! Such an overrated day (my opinion!) but it is kinda hard to miss it. Suddenly, the world around you has burst into pink…..

I have never celebrated Valentine’s Day in my life, not when I fell in love or after marriage. I have never received or given a Valentine’s Day gift either. And the day passes by for me just like any other beautiful day God has blessed me with.

Being non-judgmental, most people love to spend the day in a special way with their loved one. Gifts, flowers, chocolates, fancy dinners etc… etc…

This recipe has nothing to do with Valentine’s day but if someone asks me what dish would I make to bring on a full 100 watt smile on my hubby’s face, the answer is – biryani. Usually I make the Arcot style lamb biryani at home but when I saw this Sanjeev Kapoor recipe, it reminded me of the tawa pulao which we enjoyed a lot while we lived in Pune, India. This Bombay biryani called for boneless chicken pieces but I decided to use chicken legs/drumsticks for this dish.

Quite a different style of preparation, I have no clue as to the history of this dish because I have never eaten it before. But the dish came out beautifully and we enjoyed it to the very last morsel. So if your hubby/loved one is as crazy about biryani like mine, then you ought to try out this one.

Delightfully light, loaded with flavour, succulent chicken legs and simple to make!! A sure hit with all the biryani lovers…..

Print Recipe

Bombay Biryani

Course: Main Course

Cuisine: Indian

Ingredients

• Basmati/long grained rice – 4 cups; washed soaked and drained
• Chicken legs/drumsticks – 8-10 depending on size
• Vegetable oil
• Red onion – 6 large sliced
• Potatoes – 2 large sliced
• Garlic paste – 2 tsp
• Tomatoes – 3 chopped
• Roasted cumin powder – 3 tsp
• Red chilli powder – 3 tsp
• Turmeric powder – 1 tsp
• Ginger – 1 inch cut into thin strips
• Yoghurt/curd – 1 cup
• Salt – to season
• Kewra essence – a few drops
• Garam masala – 1 tbsp.

Instructions

• Heat enough oil in a pan for deep-frying the onion slices. Fry half of the sliced onions till golden-brown, drain on absorbent paper and keep aside.
• Deep-fry the potatoes in the same oil till light brown, drain and keep aside.
• Heat 4-5 tbsp oil in another deep pan; add the remaining onions and garlic paste. Saute on medium heat will the onions have turned translucent and light brown.
• Add the tomatoes and sauté again till the oil clears and then add the cumin powder, chilli powder and turmeric powder. Add the chicken pieces and mix well. Cook on medium heat for 2 minutes.
• Add 8 cups of water (2 cups of water for 1 cup of rice), season with salt and bring to boil.
• Then add the potatoes, ginger strips, curd and cook for another 5 minutes.
• Add the drained rice and cook on high flame for 5 minutes.
• Lower the heat and cook for another 10 minutes or till most of the water has been absorbed.
• Layer the top of the rice with the fried onions, kewra water and garam masala. Cook covered on low heat till the rice is completely done.
• Mix just before serving. Best accompanied with raita/yoghurt dip, pickles and roasted pappad.