Bombay Biryani


Bombay Biryani is a favorite across households all over South East Asia. Though there are thousands of variations of biryani across the subcontinent, Bombay Biryani is one of the most popular options. Prepared with ground spices, rice, and chicken, and cooked to perfection, this is a fan favorite! Often served with raita and kachumber salad, or enjoyed on its own.

  • Medium
  • 6 person(s)
  • 40 Min


    • Mace½ teaspoon
    • Nutmeg½ teaspoon
    • Cloves½ teaspoon
    • Peppercorn½ teaspoon
    • Star anise2-3
    • Black cardamom1-2
    • Cumin seeds1 teaspoon
    • Cardamom5-6
    • Cinnamon sticks1-2
    • Ground coriander1 teaspoon
    • Cloves4 – 5
    • Chili flakes1 teaspoon
    • Plum1-2
    • Black cardamom2
    • Bay leaf1
    • Ground turmeric1 teaspoon
    • Ground cumin1 teaspoon
    • Red chili powder1 ½ tablespoon
    • Saltfor taste
    • Peppercorn½ teaspoon
    • Yoghurt1 cup
    • Chicken1 kilogram
    • Ghee½ cup
    • Oil4-5 teaspoon
    • Ginger garlic paste1 tablespoon
    • Tomatoes, chopped3-4
    • Green chilies4-5
    • Potatoes, cubed2-3
    • Kewra water1 tablespoon
    • Wateras required
    • Brown onions1 cup
    • Fresh coriander, chopped½ bunch
    • Water1 ltr
    • Salt2 tablespoon
    • Whole spices1 teaspoon
    • Rice, soaked½ kilogram


  • For the masala: Grind the mace, nutmeg, cloves, peppercorn, star anise, black cardamom, cumin seeds, and cardamom in a coarse powder
  • Add ground coriander, cloves, chilli flakes, plum, bay leaf, black cardamom, ground turmeric, ground cumin, red chilli powder, salt, peppercorn and mix well.
  • Add the spices in the yogurt to make a mixture and save for later use.
  • In a large pot, heat clarified butter along with oil, add chicken and saute until the color is changed.
  • Add the ginger garlic paste and mix well
  • Add half of the chopped tomatoes and saute for 4 - 5 minutes.
  • Add half of the yogurt masala mixture, stir well and cook over medium flame for 5 minutes.
  • Add the remaining masala and mix well.
  • Add the remaining chopped tomatoes in the gravy and stir well.
  • Add the green chilies, cubed potatoes, kewra water and mix well.
  • Add a small amount of water and steam for 15-20 minutes until the potatoes have cooked completely and oil rises to the surface.
  • Add the brown onions and mix, then garnish with the chopped coriander and save for later use.
  • For the rice: In a large pot add water, then add 2 tablespoons of salt and whole spices. Bring to a boil.
  • Add the rice and cook on high flame until it is one-fourth cooked. Strain the rice and keep it aside.
  • Assembling: Add a little bit of oil in a large pot, then add a layer of the cooked rice following with a layer of the cooked gravy, chopped coriander and repeat the layers.
  • Add the oil, food coloring and chopped coriander.
  • Cover with a cloth, steam for 15-20 minutes. And then serve it with raita.
  • Enjoy! Please give us your feedback in the comments below.
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