Bombay Biryani
There is no shortage of biryanis to choose between. This Bombay biryani keeps things simple — chicken and rice layered, then steamed under a covered pot so the rice takes on the full aroma. As with any biryani, the masala decides the outcome, which is why we use Shan Special Bombay Biryani masala mix, part of the Shan range we distribute across the Maldives. A 60g pack seasons 1kg of meat or vegetables, and being blended specifically for Bombay biryani it seasons the chicken and potatoes properly and brings real heat. Serving size: 6-8
Ingredients List
- For the rice
- 2 cups basmati rice
- 2 ½ cups water
- 1 tsp salt
- 2 tbsp oil
- For the topping
- ½ cup oil
- 26 g raisins
- 1 cup thinly sliced onions
- 35 cashew nuts
- 5 hardboiled eggs (cut into quarters)
- For the biryani
- ½ cup oil
- 1 cup medium-thinly sliced onions
- 800 g chicken drumsticks (skinned)
- 2 tbsp ginger garlic paste
- 1 cup diced tomatoes
- 1 cup chopped potatoes (medium size)
- 1/3 cup Shan Special Bombay Biryani masala mix
- ½ cup plain yogurt
- ¼ tsp salt
- ¼ cup water
- 3 green chillies (sliced to halves)
Step-by-Step Method
- 1
Wash 2 cups basmati rice well and drain the excess water. Then, add the washed rice to a pot, along with 2 ½ cups water, 1 tsp salt and 2 tbsp oil. On high heat, cook the rice for 8-10 minutes or until the water is at the same level as the rice.
- 2
Then, place the lid on, switch to low heat and cook for 5 more minutes or until the rice almost fully cooked; it will still be a little hard at this point. Remove from the heat, drain the excess water (if there is any) and keep the rice aside.
- 3
Next, prepare the toppings for the biryani. For this, add 1/2 cup oil to a pot and let it heat up at low heat for around 2 minutes. Then, turn the heat to high and add in 1 cup thinly sliced onions and fry for 8 minutes or until it turns golden brown in colour. Remove and transfer to a bowl lined with tissue paper to drain any excess oil.
- 4
Into the same pot, add 26g raisins and fry on high heat for 1 minute or until they puff up. Transfer the raisins to the same bowl with the onions.
- 5
Finally, add 35 cashew nuts and fry for 2 minutes at high heat or until it changes to a light brown colour. Transfer to the same bowl and set aside.
- 6
To another large pot, add ½ cup oil and heat it up for 1 minute at high heat. Add in 1 cup medium-thinly sliced onions and stir-fry for 8 minutes or until they are all evenly golden-brown in colour.
- 7
Now, add 800g skinned chicken drumsticks into the pot. Mix with the onions and stir for around 1 minute. Then, add 2 tbsp of ginger garlic paste and sauté for another 2 minutes.
- 8
After that, add 1 cup diced tomatoes and 1 cup chopped potatoes and mix well for 1 minute.
- 9
Add 1/3 cup Shan Special Bombay Biryani masala mix and sauté for another minute or until the tomatoes soften. Then, add in ½ cup plain yogurt and ¼ tsp salt and sauté for 6 minutes until the oil separates from the sauce.
- 10
Add ¼ cup water and stir to mix for around 1 minute. Then, add 3 green chilies (sliced to halves) and place the lid on for 5 minutes or until the chicken is cooked through (to check if the chicken is cooked, make a small cut on the meat; the inside should be white all the way through, not pink).
- 11
Take off the lid and add the semi-cooked rice on top of the chicken. Make sure to cover all the chicken with the rice, evening it out with a spatula. Cover the pot again and let the rice cook in the steam for around 18 minutes on low heat. The rice will be fully softened by then.
- 12
Then, take off the lid again and sprinkle the fried raisins, onions, and cashew nuts on top of the rice. Cover and keep for 2 more minutes.
- 13
Turn off the heat, add 5 hardboiled eggs (cut into quarters) and mix everything well together. Now, the biryani is ready to serve.