Ultimate Bombay Biryani | Easy & Delicious Recipe

Bombay Biryani Recipe
Serves: 4–6 | Time: 1 hr 30 min

Ingredients
For chicken marinade:
• 1 kg chicken (mix pieces)
• 1.5 cups yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp black pepper
• 1 tbsp lemon juice
• Salt to taste

For biryani rice:
• 3 cups basmati rice
• Whole spices (2 bay leaves, 4 cloves, 4 green cardamom, 1 cinnamon stick)
• 1 tbsp salt
• 1 tsp oil

For Bombay-style masala:
• 3 large onions (fried golden brown)
• 3 tomatoes (chopped)
• 3 potatoes (cut large, fried or boiled)
• 3–4 green chilies
• 1 cup chopped coriander
• ½ cup mint
• ½ cup fried onions (extra)
• 1 tsp kewra water (optional)
• 1 tsp biryani essence (optional)
• 1 tsp saffron or orange food color mixed in 3 tbsp warm milk
• ½ cup oil + 2 tbsp ghee

Instructions

Step 1: Marinate Chicken
Mix all marinade ingredients. Coat the chicken well. Let it rest at least 30 minutes (overnight gives best flavor).

Step 2: Prepare Rice
• Wash rice 3–4 times, soak for 20–30 minutes.
• Boil water with whole spices and salt.
• Add rice and cook until 70% done (grains still firm).
• Drain and set aside.

Step 3: Make Bombay Masala
• Heat oil + ghee.
• Add marinated chicken, cook on medium until chicken changes color.
• Add tomatoes and cook until they soften.
• Add fried onions, potatoes, green chilies, coriander, and mint.
• Cook for 15–20 minutes until oil separates.
• Adjust salt and spices as needed.

Step 4: Layering (Dum)
Use a large pot:
Layer 1: chicken masala
Layer 2: half cooked rice
Layer 3: fried onions
Layer 4: saffron/milk + kewra + ghee

Repeat layers.

Step 5: Dum cooking
• Cover tightly (use a towel or foil to seal steam).
• Cook 10 minutes on high, then 25 minutes on low heat.
• Rest for 10 minutes before opening.

Step 6: Serve
• Gently fluff biryani (do not mix completely).
• Garnish with coriander and fried onions.
• Serve with raita or salad.