Ingredients:
Prepare Bombay Biryani Cooking Sauce: (Make & Store)
- Cooking oil ¼ Cup
- Pyaz (Onion) sliced 500g
- Tamatar (Tomatoes) sliced 4-5 medium
- Dahi (Yogurt) whisked ¾ Cup
- Cooking oil 5-6 tbs
- Zeera (Cumin seeds) ½ tbs
- Darchini (Cinnamon sticks) 2-3
- Laung (Cloves) 7-8
- Badiyan ka phool (Star anise) 3-4
- Hari elaichi (Green cardamom) 6-7
- Sabut kali mirch (Black peppercorns) 1 tsp
- Badi elaichi (Black cardamom) 3
- Tez patta (Bay leaves) 2-3
- Adrak lehsan paste (Ginger garlic paste) 4 tbs
- Hari mirch (Green chilli) crushed 2-3 tbs
- Namak (Salt) 1 & ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Dhania powder (Coriander powder) 2 & ½ tbs
- Haldi powder (Turmeric powder) 1 tbs
- Zeera powder (Cumin powder) 1 & ½ tsp
- Javitri powder (Mace powder) ½ tsp
- Garam masala powder 1 & ½ tsp
- Lemon juice 2 tbs
- Aloo bukhara (Dried plums) 7-8
- Water 1 Cup or as required
Prepare Bombay Biryani with Bombay Biryani Cooking Sauce (Preparation Time: 25-30 minutes):
- Ghee 4-5 tbs
- Chicken mix boti ½ kg
- Water 1 Cup or as required
- Aalo (Potatoes) cubes 3 medium (boiled with food color)
- Podina (Mint leaves) chopped 2 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Hari mirch (Green chilli) 2
- Chawal (Rice) ½ kg (boiled with salt until ¾ done)
- Dahi (Yogurt) whisked ½ Cup
- Zarda ka rang (Orange Food color) ¼ tsp
- Pyaz (Onion) fried
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli) 2
- Pyaz (Onion) fried
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli) 2
- Kewra water 1 tsp
- Zarda ka rang (Orange food color) ¼ tsp
- Ghee melted 2 tbs
Directions:
Prepare Bombay Biryani Cooking Sauce:
In a wok,add cooking oil,onion & fry until light golden.
Add tomatoes,mix well & cook for 2-3 minutes.
On low flame,add yogurt,mix well & cook for 2 minutes.
Let it cool.
In a blender jug,add onion & tomato mixture,blend well & set aside.
In the same wok,add cooking oil,cumin seeds,cinnamon sticks,cloves,star anise,green cardamom,black peppercorns,black cardamom,bay leaves & mix well.
Add onion & tomato paste & mix well.
Add ginger garlic paste,green chillies and mix well for a minute.
Add salt,red chilli powder,coriander powder,turmeric powder,cumin powder,mace powder,garam masala powder,lemon juice and dried plums,mix well and cook for 1-2 minutes.
Add water and mix well,cover & cook on low flame until oil separates (4-5 minutes).
Let it cool completely (yields approx. 1000g & Makes 1-1.5 kg Biryani).
Store in clean & sterilized jar.
Storage:
1 month in freezer.
1 week in fridge.
How to prepare Bombay Biryani with Bombay Biryani Cooking Sauce (Preparation Time: 25-30 minutes):
In a pot,add ghee & let it melt.
Add chicken mix boti and mix well until it changes color.
Add prepared homemade bombay biryani cooking sauce (400g-500g),mix well and cook for 4-5 minutes.
Add water and mix well,cover & cook for on low flame for 14-15 minutes then cook on high flame until oil separates (4-5 minutes).
Add boiled potatoes,mint leaves,fresh coriander,green chilli & mix well.
Take out half quantity of prepared qorma & reserve for layering.
In remining half quantity of gravy,add half quantity of boiled rice.
In yogurt,add orange food color,mix well & add it in pot.
Add fried onion,mint leaves,fresh coriander,green chilli,reserved gravy,remaining boiled rice,fried onion,mint leaves,fresh coriander,green chilli,kewra water,orange food color and ghee,cover & steam cook on low flame for 10-12 minutes.
Serve bombay biryani with yogurt raita & salad.
Ajza:
Prepare Bombay Biryani Cooking Sauce: (Make & Store)
- Cooking oil ¼ Cup
- Pyaz (Onion) sliced 500g
- Tamatar (Tomatoes) sliced 4-5 medium
- Dahi (Yogurt) whisked ¾ Cup
- Cooking oil 5-6 tbs
- Zeera (Cumin seeds) ½ tbs
- Darchini (Cinnamon sticks) 2-3
- Laung (Cloves) 7-8
- Badiyan ka phool (Star anise) 3-4
- Hari elaichi (Green cardamom) 6-7
- Sabut kali mirch (Black peppercorns) 1 tsp
- Badi elaichi (Black cardamom) 3
- Tez patta (Bay leaves) 2-3
- Adrak lehsan paste (Ginger garlic paste) 4 tbs
- Hari mirch (Green chilli) crushed 2-3 tbs
- Namak (Salt) 1 & ½ tbs or to taste
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Dhania powder (Coriander powder) 2 & ½ tbs
- Haldi powder (Turmeric powder) 1 tbs
- Zeera powder (Cumin powder) 1 & ½ tsp
- Javitri powder (Mace powder) ½ tsp
- Garam masala powder 1 & ½ tsp
- Lemon juice 2 tbs
- Aloo bukhara (Dried plums) 7-8
- Water 1 Cup or as required
Prepare Bombay Biryani with Bombay Biryani Cooking Sauce (Preparation Time: 25-30 minutes):
- Ghee 4-5 tbs
- Chicken mix boti ½ kg
- Water 1 Cup or as required
- Aalo (Potatoes) cubes 3 medium (boiled with food color)
- Podina (Mint leaves) chopped 2 tbs
- Hara dhania (Fresh coriander) chopped 2 tbs
- Hari mirch (Green chilli) 2
- Chawal (Rice) ½ kg (boiled with salt until ¾ done)
- Dahi (Yogurt) whisked ½ Cup
- Zarda ka rang (Orange Food color) ¼ tsp
- Pyaz (Onion) fried
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli) 2
- Pyaz (Onion) fried
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Hari mirch (Green chilli) 2
- Kewra water 1 tsp
- Zarda ka rang (Orange food color) ¼ tsp
- Ghee melted 2 tbs
Directions:
Prepare Bombay Biryani Cooking Sauce:
Karahi mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
Halki ancch per dahi dal ker ache tarhan mix karein aur 2 minutes kliya paka lein.
Thanda ker lein.
Blender jug mein pyaz & tamatar ka mixture dal ker ache tarhan blend ker lein & side per rakh dein.
Us he karahi mein cooking oil,zeera,darchini,laung,badiyan ka phool,hari elaichi,sabut kali mirch,badi elaichi aur tez patta dal ker ache tarhan mix karein.
Pyaz & tamatar paste dal ker ache tarhan mix ker lein.
Adrak lehsan paste aur hari mirch dal ker ek minute kliya ache tarhan mix ker lein.
Namak,lal mirch powder,dhania powder,haldi powder,zeera powder,javitri powder,garam masala powder,lemon juice aur aalo bukhara dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Pani dal ker ache tarhan mix karein aur dhak ker halki ancch per oil alag ho janay tak paka lein (4-5 minutes).
Thanda ker lein (yields approx. 1000g & Makes 1-1.5 kg Biryani).
Clean & sterilized jar mein store ker lein.
Storage:
1 month in freezer.
1 week in fridge.
How to prepare Bombay Biryani with Bombay Biryani Cooking Sauce (Preparation Time: 25-30 minutes):
Pot mein ghee dal ker melt ker lein.
Chicken mix boti dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Tayyar homemade Bombay biryani cooking sauce (400-500g) dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
Pani dal ker mix karein aur dhak ker halki ancch per 14-15 minutes kliya paka lein phir tez ancch per oil alag ho janay tak paka lein (4-5 minutes).
Boiled aalo,podina,hara dhania aur hari mirch dal ker ache tarhan mix karein.
Tayyar qorma ki half quantity ko layering kliya nikal lein.
Baqi bache hoye gravy mein boiled chawal ki half quantity dal dein.
Dahi mein zarda ka rang dal ker ache tarhan mix karein aur pot mein dal dein.
Fried pyaz,podina,hara dhania,hari mirch,reserved gravy,remaining boiled chawal,fried pyaz,podina,hara dhania,hari mirch,kewra water,zarda ka rang aur ghee dal dein aur dhak ker halki ancch per 10-12 minutes kliya dum per rakh dein.
Bombay biryani ko dahi ka raita & salad ka saath serve karein.
