Daighi Style Bombay Biryani

Now indulge in delicious Daighi Style Bombay Biryani from your kitchen cabinets on your dinner table with our easy to follow recipe!

I Made It


  • 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)


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.


  • 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!