Chicken Biriyani with Potatoes, Mumbai Style

This Biriyani tastes entirely different from the Malabar, Thalasseri, Easy & Hyderabadi style Biriyanis I have posted before. What makes this Biriyani unique is the addition of cubed potatoes, sesame seeds, prunes, nigella seeds, star aniseed & black cardamom.

Ingredients:-

Basmathi Rice – 3 cups ( I used India Gate)

Boiling water – 6 cups

Milk – 1/4 cup

Yellow food color – 1/4 tsp (optional)

Rose essence – 1/2 tsp

Ghee – 5 tbsp

Onion – 2 big, thinly sliced

Garlic – 1 whole bulb ( grind to a paste)

Ginger – a piece as big as your thumb ( grind to a paste)

Tomato – 11/2 cups, chopped

Chicken – 1000 grams, cleaned, skinned & cut into bite size pieces

Potato – 1 big, cut into big cubes

Shama Bombay Biriyani masala – 1 sachet

Cilantro – a handful, chopped

Mint leaves – a handful, chopped

Cashews – a small handful

Method:-

Wash the rice well & saok it in water for 30 minutes. Drain the water from the rice completely.

Heat 1 tbsp of ghee & fry the rice till it turns opaque. Add 6 cups of boiling water (1:2 ratio) & 3 tsp of salt. Cover & cook the rice on low heat for 10 minutes. Keep it undisturbed for another 10 minutes.

In another wok heat 4 tbsp of solid ghee & fry the onions on medium high heat till it turns golden brown. Add the ginger garlic paste & fry for 7 minutes. Stir in the tomatoes & saute till it turns mushy. Add the chicken pieces & 2 tsp of salt. Fry or 5 minutes. Add the cubed potato, Bombay Biriyani masala & 1 cup of water. Bring to a boil & add more salt if needed. Add mint & chopped cilantro & cover cook on low heat for 30 minutes.

Mix essence & yellow food color with milk & keep aside.

Preheat the oven to 180C.

Grease an oven proof dish with ghee. Place half of the cooked rice in it & pour half of the milk over the cooked rice. Spread the chicken pieces along with the gravy on top of the rice followed by the remaining cooked rice. Finally pour the left over milk over the rice. Cover the dish tightly with an Al foil. Bake in the preheated oven at 180C for 45 minutes.

Garnish the Biriyani with toasted cashews only at the time of serving.

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