Anmol Bombay Biryani
The exotic and aromatic Bombay Biryani is known for its spicy taste, fragrant rice and delicate meat. Bombay Biryani is a beloved staple in food menus in the Pakistani cuisine and Indian cuisine. Bombay Biryani is prepared with meat and an amalgamation of Basmati rice, vegetables and various types of spices.
- Heat oil in a large, nonstick wok or skillet
- fry prepared fried onions for 3 minutes add in the ginger/garlic paste and tomatoes and cook for 2 minutes until the tomatoes slightly cook down
- Add in the Anmol Bombay Biryani masala mixtures and cook for 3-5 minutes until a paste forms
- Add chicken pieces and fry for 3 minutes
- Add in yogurt and ¾ cup of water, cover pan with a lid, and cook for 15-20 minutes until paste chicken is cooked and the masala is thick
- Set the masala mixture aside
- Heat up a large pot of generously salted boiling water
- Cook rice until the rice is 85% cooked.
- In a large pan put half of the rice mixture, the chicken masala mixture (reserving some mixture for the top), half of the cilantro, the remaining rice, the remaining masala, remaining cilantro in that order
- top off the top of the biryani with a dusting of the colored powder on top of the rice
- Cover with lid give dum and serve warm.
- 1 Kg chicken
- 5 cups basmati rice, rinsed and soaked for 30 minutes
- 1 package Anmol Bombay Biryani masala
- 1 cup prepared fried onions
- 3 tbsp. ginger/garlic paste
- ¼ cup Oil Ghee
- 6 chopped tomatoes
- ¾ cup yogurt, whisked
- ½ cup chopped cilantro
- red, yellow, or orange food dye powder (available at Indian grocery stores)
- Serving suggestion: Serve it with Raita and raw vegetables.