Bombay Biryani

AuthorGeo FoodsCategory

Ingredients

 1 kg mutton
 1 kg rice
 4 potatoes
 6 tomatoes
 4 onions
 1 bunch chopped mint
 6 green chilies
 2 tbsp ginger garlic paste
 1 cup dried plums
 1 tbsp red chili powder
 2 tbsp coriander powder
 4 cloves
 6 cardamoms
 12 tsp cumin seeds
 ¼ tsp yellow food colour
 Salt
 1 cup yogurt
 1 cup milk
 1 cup oil
 · Lemon juice

Preparation

1

Combine mutton with yogurt, ginger-garlic paste, red chili powder, green chilies, coriander, mint, lemon juice, plums and salt. Mix well and set aside for half an hour. Heat oil in a pan and fry onions till golden brown. Move half of it to absorbent paper. To the remaining half in the pan add the marinated meat. Cook on low heat, when the liquid dries fry a little and remove from heat. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to prepared curry. Boil the rice with cardamoms, black pepper, cloves and salt. When the rice is half done drain in a strainer. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food colour on top of it. Cover and steam on very low heat for 15 minutes. Serve hot with raita.

Related Recipes

Ingredients

 1 kg mutton
 1 kg rice
 4 potatoes
 6 tomatoes
 4 onions
 1 bunch chopped mint
 6 green chilies
 2 tbsp ginger garlic paste
 1 cup dried plums
 1 tbsp red chili powder
 2 tbsp coriander powder
 4 cloves
 6 cardamoms
 12 tsp cumin seeds
 ¼ tsp yellow food colour
 Salt
 1 cup yogurt
 1 cup milk
 1 cup oil
 · Lemon juice

Directions

1

Combine mutton with yogurt, ginger-garlic paste, red chili powder, green chilies, coriander, mint, lemon juice, plums and salt. Mix well and set aside for half an hour. Heat oil in a pan and fry onions till golden brown. Move half of it to absorbent paper. To the remaining half in the pan add the marinated meat. Cook on low heat, when the liquid dries fry a little and remove from heat. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to prepared curry. Boil the rice with cardamoms, black pepper, cloves and salt. When the rice is half done drain in a strainer. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared curry and cover with a second layer of rice, pour in warm milk and sprinkle food colour on top of it. Cover and steam on very low heat for 15 minutes. Serve hot with raita.

Bombay Biryani

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