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.