11:26 am - Saturday December 20, 2014

Bombay Biryani


  • Mutton or Chicken-1 kg (round pieces)
  • Potato-4 big size
  • Tomato-6 (cut in 4 pieces)
  • Rice Basmati-1 kg (soak in water in 15  minutes)
  • Lemon-4
  • Yogurt-1 cup
  • Ginger/Garlic Paste-1-1/2 tbsp
  • Mint-1 bunch
  • Clove-4
  • Black cumin-1 tsp
  • Corinder seeds powder-2 tbsp
  • Food color (zarday ka rang)-1/4 tsp
  • Onion-4
  • Dried Plum-1 cup (soak in warm water)
  • Salt-To taste
  • Green Chili-6
  • Little Cardamom-6
  • Clack Pepper-6
  • Red Pepper Powder-1 tbsp
  • Milk-1 cup
  • Ghee/Oil-1 cup


  • First of all wash the meat and marinate it with yogurt, ginger/garlic paste, red pepper, coriander powder, lemon 2, mint, green chili, plum, salt, leave it for half an hour.
  • Take a cooking bowl put oil, onion and cook it until golden brown in it.
  • When it gets golden brown then remove half onion from it and put meat and cook it.
  • After that when meat water evaporate then remove it from the flame.
  • Take potato cut it into bid pieces and deep fry it.
  • Cut tomato in 4 pieces and also fry it.
  • Now take  tomato and potato put it in the meat and cook it.
  • Boil the rice in another flame. when you are going to boil the rice put mint, green chili,  little cardamom, black pepper, salt, clove.
  • Take a cooking bowl apply ghee in it spread rice as a layer then spread meat layer and again do  this step. In the end put brown onion, mix food color in milk and pour it over rice.
  • Pour lemon syrup, and cook it over slow flame to give dum.
  • Your Bombay biryani is ready to serve

Filed in: Rice

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