Delectable Bombay Biryani

Introduction:

The flavorful and spicily cooked rice dish known as Bombay Biryani comes from the city of Mumbai formerly known as Bombay, in India. This Biryani is famous for both the combination of chicken and mutton in it and for its special spice mixture. Let's go on a culinary adventure to make this mouthwatering Bombay Biryani.

Ingredients:

S#	Ingredients	Qty	S#	Ingredients	Qty
1.	Basmati Rice	2 cups	12.	Fresh Coriander Leaves,	1/2 cup chopped
2.	Chicken and Mutton (mixed)	500g	11.	Cinnamon Stick	1-inch
3.	Yogurt	1 cup	13.	Fresh Mint Leaves,	1/2 cup chopped
4.	Ginger-Garlic Paste	2 Tbsp	14.	Cooking Oil	1/4 cup
5.	Red Chili Powder	1 Tbsp	15.	Ghee (Clarified Butter)	1/4 cup
6.	Turmeric Powder	1/2 Tbsp	16.	Garam Masala	1 Tbsp
7.	Cumin Seeds	1 Tbsp	17.	Onions, thinly sliced	2 large
8.	Bay Leaf	1	18.	Tomatoes,	2 chopped
9.	Cloves	4-5	19.	Green Chilies,	2-3 slit
10.	Green Cardamom Pods	4-5	20.	Salt	As Like

How to Make Bombay Biryani:

Combine the both chicken and mutton pieces with ginger-garlic paste, yogurt, turmeric powder, garam masala, and salt in an available mixing biryani bowl. To evenly coat the meat, thoroughly combine. Give them at least 2-9 hours to marinate perfectly, preferably overnight in the fridge for great taste.

After giving a good was to Basmati rice, soak for 30 minutes & set aside after draining.

Cooking oil and ghee should heat in a large, biryani pan. Add cinnamon stick into it, cloves, green cardamom pods, bay leaf, and cumin seeds also. They should be sauteed for a minute to unleash their smell.

Onions that have been finely sliced should be added and cooked until golden brown. To use as garnish, take half of the cooked onions out of the biryani pan.

Tomatoes and green chiles should be added in chopped form. Wait until the oil comes to separate and the tomatoes begin to become tender.

When the meat has changed color and is primarily done, add it to the biryani pan and simmer it.

Into the meat mixture, spread half of the rice that has not been cooked completely.

Rice should be covered with half of the fresh mint and coriander leaves.

Repeat the procedure with the leftover rice and herbs.

Set fire to low heat and cover the biryani pan tightly. About 31-36 minutes, or until the rice is soggy (soft) and the pork is well cooked and let it heat up.

Final Assembly:

Bombay Biryani Garnishes with the help of wooden spoon, delicately mix the Bombay Biryani and lightly blending the various layers together. Add the remaining browned onions for a garnish.

Conclusion:

Bombay Biryani is a delicious dish that perfectly captures Mumbai's thriving culinary scene with its strong and spicy spices. For a full dinner, combine it with raita or an additional salad. With family, friends and relatives, enjoy the taste of our fantastic Bombay Biryani dish and experience the rich flavor of Bombay Biryani!