Spicy Bombay Biryani Recipe: A Flavorful Delight

Biryani is a beloved dish in Indian cuisine, known for its aromatic spices and tender, flavorful rice. Among the various biryani styles, Bombay Biryani stands out with its vibrant colors, bold flavors, and the perfect balance of spices. This recipe will guide you through making a mouthwatering Spicy Bombay Biryani that's sure to impress your family and friends.

Ingredients:

For the Marinated Chicken:

• 500 grams chicken, cut into pieces
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 1 teaspoon garam masala
• Salt, to taste

For the Rice:

• 2 cups basmati rice, soaked for 30 minutes
• 4-5 cups water
• 1 bay leaf
• 4-5 whole cloves
• 4-5 whole green cardamom pods
• Salt, to taste

For the Biryani Masala:

• 3 tablespoons ghee or vegetable oil
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 cup chopped fresh coriander (cilantro) leaves
• 1 cup chopped fresh mint leaves
• Fried onions for garnish (optional)

Other Ingredients:

• Saffron strands soaked in 2 tablespoons warm milk (optional)
• 2 tablespoons ghee, for layering
• Lemon wedges and cucumber slices, for serving

Instructions:

1. Marinate the Chicken:

• In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 1 hour in the refrigerator.

2. Prepare the Rice:

• In a large pot, bring water to a boil. Add soaked and drained rice, bay leaf, cloves, cardamom pods, and salt.
• Cook the rice until it's 70-80% done (parboiled). Drain the rice and set aside.

3. Cook the Biryani Masala:

• Heat ghee or oil in a deep, heavy-bottomed pot.
• Add sliced onions and sauté until golden brown.
• Add cumin seeds and green chilies, and sauté for another minute.
• Stir in chopped tomatoes and cook until they soften.
• Add coriander powder, red chili powder, turmeric powder, and garam masala. Mix well and cook for 2-3 minutes until the spices are fragrant.

4. Layering the Biryani:

• Spread half of the marinated chicken over the masala in the pot.
• Sprinkle half of the chopped coriander and mint leaves over the chicken.
• Layer half of the parboiled rice evenly over the chicken.
• Drizzle half of the saffron-soaked milk and ghee over the rice.
• Repeat the layers with the remaining chicken, coriander-mint leaves, rice, saffron milk, and ghee.

5. Dum Cooking (Slow Cooking):

• Cover the pot with a tight-fitting lid. You can also seal the edges of the lid with dough to trap the steam.
• Place the pot on low heat and let the biryani cook in its steam (dum) for 20-25 minutes until the chicken is fully cooked and the rice is tender.

6. Serving the Biryani:

• Gently fluff the layers of rice and chicken using a fork.
• Garnish with fried onions (if using) and additional chopped coriander leaves.
• Serve hot with lemon wedges, cucumber slices, and raita (yogurt dip) on the side.

Tips:

• Adjust the amount of red chili powder and green chilies according to your spice preference.
• You can use a mix of saffron and food color for a vibrant color in the rice.
• Ensure that the heat is low while cooking the biryani to prevent burning and to allow the flavors to meld together perfectly.

Prepare this Spicy Bombay Biryani recipe for a special occasion or a weekend feast, and watch everyone savor each flavorful bite. It's a true celebration of spices and aromas that will transport you to the streets of Mumbai