Bombay Special Chicken Biryani

Directions

• Step 1 :

  For Rice 2 cups Kashish basmati rice (soaked 30 mins) Whole spices: 1 bay leaf 4 cloves 2 green cardamoms 1-inch cinnamon stick Salt

• Step 2 :

  For Gravy & Layering 2 large onions (thinly sliced) 2 medium potatoes (peeled, halved) 2 tomatoes (chopped) 3–4 tbsp Kashish oil or ghee ¼ cup chopped coriander ¼ cup mint leaves 2 tbsp biryani masala 2–3 dried plums (aloo bukhara) ← the Bombay touch Saffron soaked in ¼ cup warm milk (optional but worth it)

• Step 3 :

  1. Marinate the Chicken Mix all marinade ingredients with chicken. Let it rest for at least 1 hour (overnight is better). The longer it sits, the less you’ll need to “fix” later.

• Step 4 :

  2. Prepare the Rice Boil water with salt and whole spices. Add soaked rice and cook until 70% done (grains should still have bite). Drain and keep aside.

• Step 5 :

  3. Fry the Potatoes & Onions Heat oil/ghee. Fry potatoes until golden outside (they’ll finish cooking later). Remove. In the same oil, fry sliced onions until deep golden brown. Remove half for layering, keep half in the pan.

• Step 6 :

  4. Cook the Chicken Masala To the remaining onions, add tomatoes and cook until soft. Add marinated chicken. Cook on medium heat until chicken is 80% done and oil starts separating. Add fried potatoes and dried plums. The gravy should be thick, not watery.

• Step 7 :

  5. Layering (where it becomes biryani) In a heavy-bottom pot: First layer: chicken + gravy Second: rice Sprinkle: fried onions, mint, coriander Repeat layers if needed Top with: Saffron milk A little ghee

• Step 8 :

  6. Dum Cooking Cover tightly (lid or dough seal). Cook on low heat for 20–25 mins. Let it rest 10 mins before opening.