I Made It
- Moderate
- 30 mins
- 5-6
Ingredients
- Rice, 500 gm
- Chicken with bone (16 pieces cut) 500 gm
- Potatoes in cube 300 gm
- Oil, ½ cup
- Tomato slices, 1 cup
- Garlic paste, 1 Tablespoon
- Ginger paste, 1 Tablespoon
- Small Green chilies paste, 1 Tablespoon
- Small fresh green chilies, 3 to 4
- Star anise, 8 to 10
- Cinnamon, 3 to 4
- Black pepper whole, 1 Teaspoon
- National Biryani masala, 1 packet
- Yogurt 1 cup
- Zarda color ½ Teaspoon
- Fresh coriander 2 Tablespoon (Finely chopped)
- Fresh mint 2 Tablespoon
- Tomato slices 1 (for biryani layering) must add these for adding rice
- Oil 4 to 5 Tablespoon (this will come on top of rice after they are added to gravy)
Directions
Rice Boiling Method:
- Water 3 liters
- National Salt 2 tablespoons
- Oil 3-4 tablespoon
- Add water, salt and oil in a pot and add rice when water starts to boil. Boil rice until 3/4th done.
METHOD
- Heat 1 cup of oil in a pan, add tomatoes, National Bombay biryani Masala, garlic ginger paste, chili paste, star anise, cinnamon, whole black pepper, fresh chili, potatoes, and water. Cook for 10-15 minutes.
- Stir gravy well with spoon until tomatoes are completely mashed.
- Now add chicken, yogurt, and color. Cook it for further 5 minutes.
- Add this stage, add coriander, mint leaves and tomato slices as a layer on your chicken gravy and then layer with boil rice.
- Drizzle oil on top and steam cook for 10-12 minutes.
- Delicious Daighi Style Bombay Biryani is ready!
