Bombay Biryani | Mumbai Biryani » Dassana’s Veg Recipes

Bombay biryani aka Mumbai biryani is an fragrant, spiced and engaging Mumbai type dum cooked biryani made with combined greens, basmati rice, curd, onions, tomatoes, herbs and spices. You may make this taste packed scrumptious biryani for weekend lunch or dinner or for particular events.

Because the identify suggests Bombay biryani has originated from Mumbai aka Bombay. The non-vegetarian model of Bombay biryani is standard. Right here I’m sharing a vegetarian model of this biryani. The biryani is aromatic and spiced and actually good.

Good quantity of tomatoes and potatoes together with spices are added on this biryani. Potatoes are fried and added, however I simply cooked them along with the veggies. Birista or fried onions are additionally added within the biryani. Dried plums are additionally added. In case you have dried plums then you possibly can add them.

This Mumbai biryani additionally doesn’t have dry fruits in it. For the colour, I used pure orange shade extract. If you need, you should utilize some saffron dissolved in milk to provide some shade. As at all times with any combined veggie recipe, you possibly can add your alternative of veggies to the biryani.

Like all biryanis, it is a dum cooked biryani. You’ll be able to tightly seal and prepare dinner the Bombay biryani on stovetop or within the oven. I do each on events. When it’s a small quantity I prepare dinner on the stovetop. And when its a number of biryani, I prepare dinner within the oven. You’ll be able to select the choice which fits you.

Biryani is a favourite dish at dwelling. I do go further lengths in getting ready biryanis as firstly we love biryani and secondly, I simply have to make easy raita with biryani.

I’ve already posted many Biryani varieties like:

1. Veg biryani
2. Mushroom biryani
3. Paneer biryani
4. Lucknowi biryani

I prepare dinner biryanis usually at dwelling, particularly when we’ve got visitors or for get-togethers. I can proudly say that after cooking biryanis for thus a few years now, I’ve develop into good at making them. I might be sharing extra biryani varieties within the close to future.

Step-by-Step Information

Learn how to make Bombay biryani

1. Rinse 1.5 cups basmati rice (or 300 grams) very effectively in water. Soak the rice in sufficient water for half-hour. You should use any good high quality of basmati rice. I used natural basmati rice.

2. When the rice is soaking, chop all of the veggies and hold them apart. Take all of the spices and hold them apart. Beneath is a pic of spices that we are going to add to the rice – inexperienced cardamoms, black cardamom, black pepper, one strand of mace, tej patta, star anise and cloves.

3. After half-hour drain the water from the rice.

Cooking rice

4. Warmth 5 cups of water in a pan and convey to a boil on medium to excessive warmth.

5. Add the entire spices or garam masala listed under:

• 4 to five entire black pepper
• 1 star anise (chakriphool)
• 1 inch cinnamon
• 2 cloves
• 2 inexperienced cardamoms
• 1 black cardamom
• 1 massive tej patta or 2 small to medium tej patta (indian bay leaf)
• 2 single strands of mace

6. Add rice.

7. Season with ¾ to 1 teaspoon salt or add as required.

8. Add ½ tablespoon lemon juice.

9. On the identical warmth, simmer the rice until the grains are ¾th cooked.

10. Drain the cooked rice in a colander and hold it apart. You too can examine this detailed publish on How to cook basmati rice for biryani.

Making ready birista

11. Warmth 7 tablespoon oil in a pan. Add 2 cups of thinly sliced onions.

12. Stir.

13. Saute the onions stirring usually until they flip golden. Add a pinch of salt to hasten the cooking course of.

14. Stir usually and saute until the onions develop into golden.

15. Take away the crisp fried onions or birista with a slotted spoon and place them on kitchen paper towels. From 2 cups of sliced onions, you’re going to get about 1 cup of birista. We’ll use ½ of the birista within the gravy and the remaining ½ within the layering.

Making ready vegetable gravy

16. In the identical pan, add the next entire spices for the gravy:

• 1 teaspoon shahjeera (caraway seeds)
• 1 inch cinnamon
• 4 inexperienced cardamoms
• 4 cloves
• 2 single strands of mace
• 2 all spice (kabab chini) – optionally available
• 1 massive tej patta or 2 small to medium tej patta (indian bay leaf)

17. Right here’s a closeup pic of the spices. In clockwise order – tej patta (Indian bay leaf). Strands of mace, allspice (optionally available), inexperienced cardamoms, cinnamon and cloves. Caraway seeds or shah jeera shouldn’t be proven on this under picture.

18. Stir and saute until the spices develop into aromatic.

19. Now add diced or chopped potatoes (about 1.5 cups diced potatoes) and carrots (about 1 cup chopped carrots).

20. Stir and blend effectively.

21. Saute the potatoes and carrots for five to six minutes.

22. With a spoon, carry them to the perimeters and add 1 tablespoon ginger-garlic paste. Saute the ginger-garlic paste in the identical place for some seconds or until their uncooked aroma goes away.

23. Now add 1.25 cups chopped tomatoes.

24. Stir and blend very effectively.

25. Add the next spice powders:

• ½ teaspoon turmeric powder
• 1 teaspoon crimson chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder.
• Additionally, add prunes or dried plums if in case you have them. About 4 to five dried plums.

26. Add 1 chopped inexperienced chili. Stir and blend effectively. Saute for a minute.

27. Add ⅓ cup tightly packed contemporary or frozen inexperienced peas. Stir once more.

28. Now add ½ of the birista or fried onions.

29. Season with 1 teaspoon salt or add as required. Stir once more.

30. Add 1 cup of water.

31. Stir very effectively. Cowl with the lid and prepare dinner on medium warmth until the veggies are cooked. You too can use a stovetop stress cooker for the cooking of the veggies.

Simply add much less water, about ⅔ to ¾ cup if cooking veggies in a stovetop stress cooker and prepare dinner for 1 whistle.

32. The veggies must be cooked effectively however ought to retain their form. The gravy must also thicken and shouldn’t be of watery consistency.

33. Whisk ½ cup contemporary curd in a bowl until easy and hold apart.

34. As soon as the veggies are performed, place the pan down and add the overwhelmed or whisked curd (yogurt).

35. Stir and blend very effectively. Examine the style and add extra salt if required. Maintain this vegetable gravy apart.

Cooking Mumbai Biryani

1. I’ve dum cooked the Mumbai biryani within the oven. You too can prepare dinner in a thick bottomed pan or pot and even in a dutch oven. Pour half of the vegetable gravy into the pan or pot.

2. Layer evenly with the cooked rice.

3. Sprinkle ¼ tablespoon of chopped mint leaves and ½ tablespoon chopped coriander leaves.

4. Now sprinkle ¼ portion of the fried onions evenly.

5. Once more make a second layer of the vegetable gravy evenly.

6. Unfold a 3rd layer of the rice.

7. High up with the remaining chopped mint leaves, coriander leaves and fried onions. Additionally, add 1 to 2 teaspoons of kewra water.

8. Dot with ½ tablespoon ghee. You too can sprinkle some pure shade if you would like.

9. Cowl tightly with a foil. Bake the Bombay biryani at 180 levels celsius for 30 to 35 minutes.

If dum cooking Bombay biryani on a stovetop, then additionally you possibly can cowl it with a foil or with a moist kitchen towel. Place the pan on a sizzling tava or griddle. On a low to medium warmth dum prepare dinner the Mumbai biryani for 30 to 35 minutes.

10. Enable the biryani to face for some minutes.

11. Then serve this fragrant spiced Bombay biryani along with your favourite raita.

Few extra tasty biryani varieties:

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This Mumbai Biryani publish from the archives (Might 2015) has been republished and up to date on 29 September 2021.