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bombay biryani recipe
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5 from 201 votes

bombay biryani recipe | mumbai biryani | bombay veg biriyani

easy bombay biryani recipe | mumbai biryani | bombay veg biriyani
Course biryani
Cuisine south indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 Servings
Author HEBBARS KITCHEN

Ingredients

for rice:

  • 6 cup water
  • 2 pods cardamom
  • 4 cloves
  • 1 inch cinnamon
  • 2 bay leaf / tej patta
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tsp oil
  • 1 chilli slit
  • 1 cup basmati rice soaked 20 minutes

for biryani:

  • 2 tbsp oil
  • 1 tsp ghee / clarified butter
  • 1 bay leaf / tej patta
  • 1 mace / javitri
  • 1 inch cinnamon
  • 1 star anise
  • 1 back cardamom
  • 3 cloves
  • 2 pods cardamom
  • 1 tsp cumin / jeera
  • ½ tsp fennel / saunf
  • 1 onion sliced
  • 1 tsp ginger garlic paste
  • 1 tomato finely chopped
  • 1 potato / aloo cubed
  • ½ carrot chopped
  • ½  tsp salt
  • ¼ tsp turmeric
  • 1 tsp kashmiri red chilli powder
  • ½ tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 4 prunes / dried plums
  • ½ tsp salt
  • ¾ cup curd / yogurt
  • 5 beans chopped
  • 7 florets cauliflower / gobi
  • 2 tbsp peas
  • 5 cubes capsicum
  • 1 cup water

for layering:

  • 4 tbsp coriander finely chopped
  • 4 tbsp fried onion
  • 2 tbsp mint / pudina finely chopped
  • ¼ tsp saffron food colour
  • ¼ cup water
  • 1 tsp ghee / clarified butter

Instructions

biryani rice preparation:

  • firstly, in a large vessel take 6 cup water.
  • add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
  • also add 1 tsp salt, 2 tsp oil and 1 chilli.
  • boil for 2 minutes or until flavours is in the water.
  • add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
  • boil for 3 minutes or until rice is half cooked. do not cook fully.
  • drain off the rice and keep aside.

bombay biryani preparation:

  • firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
  • saute 1 bay leaf, 1 mace, 1 inch cinnamon, 1 star anise, 1 back cardamom, 3 cloves, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.
  • add 1 onion followed by 1 tsp ginger garlic paste.
  • saute until onions turn golden brown.
  • further add 1 tomato and saute until tomatoes turn soft and mushy.
  • now add 1 potato, ½ carrot and ½ tsp salt.
  • cover and cook until potatoes are half cooked.
  • further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 4 prunes and ½ tsp salt.
  • saute until spices turn aromatic.
  • additionally, add ¾ cup curd and saute until oil is released.
  • furthermore add 5 beans, 7 florets cauliflower, 2 tbsp peas and 5 cubes capsicum.
  • saute for a minute or until its combined well.
  • add 1 cup water and mix well.
  • cover and cook for 5 minutes or until vegetables are half cooked.
  • take 1 cup of gravy and keep aside.
  • now layer up with 2 tbsp coriander and 2 tbsp fried onion.
  • spread half of cooked rice over the biryani gravy.
  • top with reserved gravy uniformly.
  • further spread remaining cooked rice and level up.
  • top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
  • sprinkle ¼ tsp saffron food colour, ¼ cup water and 1 tsp ghee.
  • cover with aluminium foil and close the lid. you can also use the dough to seal.
  • simmer for 20 minutes or until rice is cooked fully.
  • finally, enjoy bombay biryani with raita and slices of onion.