bombay biryani recipe | mumbai biryani | bombay veg biriyani

Method31 steps

1. 1

   Step 1: Rinse the basmati rice (1 cup) and soak in separate water for at least 20 minutes before cooking. Meanwhile, put the 6 cups rice-boiling water in a large vessel.

   Soak basmati rice · 20 minUses 6 cup water · 1 cup basmati rice (soaked 20 minutes) · water for rinsing and soaking rice

2. 2

   Step 2: Add the rice spices:2 green cardamom pods, 4 whole cloves, a 1-inch cinnamon piece, 2 bay leaves and ½ tsp black pepper.

   Uses 2 pods green cardamom · 4 whole cloves · 1 piece cinnamon stick · 2 bay leaves · 0.5 tsp black pepper · six cups water in the vessel

3. 3

   Step 3: also add 1 tsp salt, 2 tsp oil and 1 chilli.

   Uses 1 tsp salt · 2 tsp oil · 1 chilli (slit) · rice boiling water with its measured whole spices

4. 4

   Step 4: boil for 2 minutes or until flavours is in the water.

   Boil flavored rice water · 2 minUses spiced water with rice salt, oil and slit chilli

5. 5

   Step 5: Drain the soaked basmati rice and stir it into the boiling spiced water.

   Uses seasoned rice water boiled two minutes · one cup basmati soaked twenty minutes and drained

6. 6

   Step 6: boil for 3 minutes or until rice is half cooked. do not cook fully.

   Par-Cook Rice · 3 minUses soaked rice added to boiling seasoned water

7. 7

   Step 7: drain off the rice and keep aside.

   Uses rice parboiled three minutes

8. 8

   Step 8: firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.

   Uses 2 tbsp oil · 1 tsp ghee / clarified butter

9. 9

   Step 9: Saute the gravy spices:1 bay leaf, 1 mace blade, a 1-inch cinnamon piece, 1 star anise, 1 black cardamom pod, 3 whole cloves, 2 green cardamom pods, 1 tsp cumin seeds and ½ tsp fennel seeds.

   Uses 1 bay leaf · 1 mace / javitri · 1 piece cinnamon stick · 1 star anise · 1 pod black cardamom · 3 whole cloves · 2 pods green cardamom · 1 tsp cumin seeds

10. 10

    Step 10: add 1 onion followed by 1 tsp ginger garlic paste.

    Uses 1 onion (sliced) · 1 tsp ginger garlic paste · gravy whole spices sauteed in oil and ghee

11. 11

    Step 11: saute until onions turn golden brown.

    Uses onion and ginger-garlic paste in tempered spices

12. 12

    Step 12: further add 1 tomato and saute until tomatoes turn soft and mushy.

    Uses 1 tomato (finely chopped) · onions sauteed golden

13. 13

    Step 13: now add 1 potato, ½ carrot and ½ tsp salt.

    Uses 1 potato · ½ carrot (chopped) · ½ tsp salt · tomato cooked soft and mushy with onions

14. 14

    Step 14: cover and cook until potatoes are half cooked.

    Uses potato, carrot and first gravy salt added

15. 15

    Step 15: further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 4 prunes and ½ tsp salt.

    Uses ¼ tsp turmeric · 1 tsp kashmiri red chilli powder · 0.5 tsp ground cumin · 1 tsp garam masala · 1 tsp coriander powder · 4 prunes · ½ tsp salt · potatoes cooked covered until half done

16. 16

    Step 16: saute until spices turn aromatic.

    Uses potato mixture with ground spices, prunes and second gravy salt

17. 17

    Step 17: additionally, add ¾ cup curd and saute until oil is released.

    Uses 0.75 cup plain yogurt · ground spices sauteed fragrant

18. 18

    Step 18: furthermore add 5 beans, 7 florets cauliflower, 2 tbsp peas and 5 cubes capsicum.

    Uses 5 green beans · 7 florets cauliflower · 2 tbsp peas · 5 cubes capsicum · yogurt cooked into spiced potatoes until oil separates

19. 19

    Step 19: saute for a minute or until its combined well.

    Saute mixed vegetables · 1 minUses beans, cauliflower, peas and capsicum added

20. 20

    Step 20: add 1 cup water and mix well.

    Uses 1 cup water · vegetables sauteed one minute

21. 21

    Step 21: cover and cook for 5 minutes or until vegetables are half cooked.

    Cook Vegetables · 5 minUses one cup water mixed into vegetable gravy

22. 22

    Step 22: take 1 cup of gravy and keep aside.

    Uses vegetable gravy cooked covered five minutes

23. 23

    Step 23: Scatter 2 tbsp fresh coriander and 2 tbsp fried onions over the gravy left in the pot.

    Uses 2 tbsp fresh coriander · 2 tbsp fried onions · gravy left in pot after reserving one cup

24. 24

    Step 24: Spread half of the drained half-cooked rice over the gravy.

    Uses half the cooked drained rice · remaining gravy topped with first coriander and fried onions

25. 25

    Step 25: top with reserved gravy uniformly.

    Uses one cup cooked vegetable gravy set aside at step 22 · first half of rice spread over herb onion gravy base

26. 26

    Step 26: Spread the remaining half of the rice evenly over the reserved gravy.

    Uses remaining half the cooked drained rice · first rice layer covered with reserved cup gravy

27. 27

    Step 27: Top with the remaining 2 tbsp fresh coriander and 2 tbsp fried onions, plus the 2 tbsp mint.

    Uses remaining 2 tbsp fresh coriander · 2 tbsp mint leaves · remaining 2 tbsp fried onions · remaining half rice spread evenly over reserved gravy

28. 28

    Step 28: sprinkle ¼ tsp saffron food colour, ¼ cup water and 1 tsp ghee.

    Uses ¼ tsp saffron food colour · ¼ cup water · 1 tsp ghee / clarified butter · layered biryani with remaining herbs and fried onions

29. 29

    Step 29: Seal with aluminium foil and cover tightly with a lid.

    Uses layered rice and vegetables topped with colour, quarter cup water and final ghee

30. 30

    Step 30: simmer for 20 minutes or until rice is cooked fully.

    Dum Cook Biryani · 20 minUses layered pot sealed with foil and lid

31. 31

    Step 31: Serve the cooked Bombay biryani with raita and sliced onion if desired.

    Uses biryani after twenty-minute low-heat dum until rice cooked through