Friday, 2 September 2011

Bombay Biryani recipe



Ingredients:

  • Lamb or chicken – 1kg 
  • Potato – 4 big size (steamed and peeled)
  • Tomatoes – 6 (cut in 4 slices)
  • Rice – 1 kg (soaked for 15 min)
  • Onion – 4 (thinly sliced)
  • Lemon – 4
  • Dry prunes or plums – 1 cup (soaked in hot water)
  • Salt – to taste
  • Yogurt – 1 cup
  • Ginger garlic paste – 1 ½ tbsp
  • Green chillies – 6
  • Mint – 1 bunches (1 bunches chopped)
  • Green cardamoms – 6
  • Cloves – 4
  • Whole black peppers – 6
  • Black cumin seeds – 1 tsp
  • Red chilli powder – 1 tbsp
  • Coriander powder – 2 tbsp
  • Hot milk – 1 cup
  • Orange food colour – ¼ tsp
  • Oil or ghee – 1 cup

Method:
Wash meat or chicken pieces and marinade with yogurt, ginger garlic paste, red chilli powder, coriander, 2 lemon, mint, green chillies, prunes or plums, and salt. Leave for half an hour. Take a pan, put oil or ghee and fry onion until golden brown, then take half of onion and spread on news paper, and half leave in the pan and add marinated meat in this pan and cook on low heat. When meat done and water dry, fry well. Take
an other pan and deep fry potato slices and tomato pieces as well. Now spread fried potato and tomato pieces on cooked meat or chicken. Boil rice with mint, green chillies, green cardamoms, black peppers, salt and cloves. Now take a pan, apply oil and spread rice layer, then meat layer, then remaining rice, then fried onion, then food colour( dissolve in hot milk), then lemon juice and put on very low heat on dum for 10 minutes. Serve hot with salad and raita.

No comments:

Post a Comment