Bombay Biryani Recipe | Authentic Mumbai Style Bombay Chicken Biryani
The Bombay Biryani Recipe is a signature rice dish that originated in Mumbai, formerly known as Bombay. It is distinguished by its fragrant layers of basmati rice, marinated chicken, potatoes, fried onions, mint, coriander, saffron and a harmonious blend of spices.One of its defining characteristics is the inclusion of potatoes, which absorb the rich flavours of the gravy while adding a comforting texture. Another hallmark is the subtle tanginess derived from yoghurt, tomatoes and occasionally dried plums or lemon juice, creating a flavour profile that is distinctly different from many other regional biryanis.
Servings 6 People
Calories 700kcal
Equipment
- Heavy-bottomed biryani pot or Dutch oven
- Large stockpot for boiling rice
- Frying pan for onions and potatoes
- Mixing bowlsSharp knifeChopping boardFine mesh strainerMeasuring cups and spoons
- Wooden spatula
- Aluminium foil or wheat dough for sealing the pot
- Kitchen tongs
Ingredients
- For the Rice
- 500 g aged basmati rice
- 3 litres water
- 2 bay leaves
- 5 green cardamoms
- 2 black cardamoms
- 6 cloves
- 1- inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 star anise
- 1 teaspoon salt
- 1 teaspoon oil or ghee
- For the Gravy
- 3 tablespoons ghee
- 2 tablespoons oil
- 4 large onions thinly sliced
- 3 medium tomatoes sliced
- 3 medium potatoes peeled and halved
- 3 green chillies slit
- ½ cup chopped mint leaves
- 1 cup chopped coriander leaves
- For Layering
- Remaining fried onions
- Remaining mint leaves
- Remaining coriander leaves
- Saffron soaked in ¼ cup warm milk
- 2 tablespoons melted ghee
- 1 tablespoon kewra water
- 1 teaspoon rose water optional
- 8 –10 soaked dried plums optional but traditional
- Lemon slices for garnish
Instructions
- Step 1: Marinate the Chicken
- In a large bowl, combine the yoghurt, ginger-garlic paste, chilli powders, turmeric, coriander powder, cumin powder, Bombay biryani masala, garam masala, lemon juice, salt, oil and half of the fried onions.
- Add the chicken pieces and coat them thoroughly so every piece is evenly covered with the marinade.
- Cover the bowl and refrigerate for at least one hour. If time permits, marinate overnight. Slow marination allows the spices to penetrate the meat, resulting in tender, flavour-packed chicken.
- Step 2: Prepare the Fried Onions
- Heat oil in a wide frying pan over medium heat.
- Add the sliced onions and fry patiently until they become evenly golden brown and crisp. Stir frequently to prevent burning.
- Transfer them to a plate lined with kitchen paper. As they cool, they will become crisp and intensely flavourful.
- These fried onions contribute sweetness, colour and aroma, making them indispensable to an authentic Bombay Biryani Recipe.
- Step 3: Fry the Potatoes
- Using the same pan, lightly fry the peeled potato halves until they develop a golden exterior.
- The potatoes do not need to cook completely at this stage, as they will finish cooking during the dum process while absorbing the aromatic gravy.
- Step 4: Cook the Rice
- Wash the basmati rice gently until the water runs almost clear.
- Soak it for 30 minutes before draining.
- Bring plenty of water to a rolling boil. Add the whole spices, salt and a teaspoon of oil or ghee.
- Add the soaked rice and cook until it is about 70–75% done. The grains should still have a slight bite when pressed between your fingers.
- Drain immediately and spread the rice gently on a tray for a few minutes to stop further cooking.
- Perfectly cooked rice is one of the biggest secrets behind an outstanding Bombay Chicken Biryani, as the grains continue cooking during dum without becoming sticky or mushy.
- Step 5: Prepare the Bombay Biryani Gravy
- Heat the ghee and oil together in a heavy-bottomed biryani pot over medium heat. Once hot, add the slit green chillies and sauté for a few seconds until fragrant.
- Add the sliced tomatoes and cook gently until they soften completely and begin releasing their natural juices. Stir occasionally to prevent sticking.
- Now add the marinated chicken along with all the marinade. Cook over medium-high heat for 12–15 minutes, stirring gently every few minutes. The chicken should begin to change colour, and the spices should cook down into a thick, aromatic masala.
- Add the fried potatoes and mix carefully so they are coated with the rich gravy without breaking. Reduce the heat and cook for another 8–10 minutes until the chicken is about 80% cooked and the masala becomes glossy.
- Finally, fold in half of the chopped mint leaves and coriander leaves. These fresh herbs add the unmistakable fragrance that defines an authentic Bombay Biryani Recipe.
- Taste the gravy at this stage. It should be slightly saltier and more intensely flavoured than you would normally prefer because the rice will absorb and balance these flavours during dum cooking.
- Step 6: Layer the Bombay Biryani
- Layering is where the magic happens. Avoid rushing this stage, as each layer contributes to the final flavour and aroma.
- Spread the cooked chicken and gravy evenly across the bottom of the pot.
- Cover it with half of the partially cooked basmati rice.
- Sprinkle a generous handful of fried onions, chopped mint, chopped coriander and a few pieces of fried potato over the rice.
- Repeat with the remaining rice.
- Finish the top layer with:
- Remaining fried onions
- Fresh mint leaves
- Fresh coriander leaves
- Saffron-infused warm milk
- Melted ghee
- Kewra water
- Rose water (optional)
- Soaked dried plums (optional but traditional)
- A few drops of lemon juice for freshness
- These finishing ingredients create the signature aroma that makes Mumbai Style Biryani so inviting.
- Step 7: Dum Cooking
- Seal the biryani pot tightly with aluminium foil or traditional wheat dough before placing the lid firmly on top.
- Cook over medium heat for 5 minutes.
- Reduce the flame to the lowest setting and continue cooking for another 25–30 minutes.
- Turn off the heat and allow the biryani to rest undisturbed for at least 15 minutes before opening the lid.
- Resting allows the steam to redistribute evenly, ensuring every grain of rice absorbs the aromatic flavours.
- When ready to serve, gently fluff the rice with a flat spoon. Lift from the bottom rather than stirring vigorously so the beautiful layers remain intact.
- The result is a fragrant, colourful, and perfectly cooked Bombay Chicken Biryani with long-grain rice, succulent chicken, and flavourful potatoes in every serving.
