Say what? Biryani, that’s what
Bombay Biryani Recipe – aromatic and spiced bombay vegetable biryani.
Servings Prep Time
5 60minutes
Cook Time
30minutes
Servings Prep Time
5 60minutes
Cook Time
30minutes
Ingredients
for the rice
for birista (deep fried onions)
for the gravy
for the layers
Instructions
rice
  1. wash basmati rice extremely well in water. absorb the rice enough water for 30 minutes.
  2. at the point when the rice is splashing, cleave with or without the veggies and keep.
  3. following 30 minutes empty the water out of the rice.
  4. heat some water in a container and heat to the point of boiling on a medium to high fire.
  5. add everything mentioned in the “for the rice” section, then add the rice.
  6. season with salt and include ½ tbsp lemon juice.
  7. stew the rice till the grains ¾th cooked, then strain it and keep aside
birista
  1. heat the oil in a container. include 2 measures of cut onions.
  2. mix and saute the onions till they brown. add a squeeze of salt to rush the cooking procedure.
  3. blend frequently and saute till the onions get to be brown.
  4. remove the onions from the container and place on kitchen paper towel to absorb the oil.
  5. separate the onions so that you have two portions of the birista – half for the gravy, half for the layering
vegetable gravy
  1. blend and saute all the ingredients till the flavors get to be fragrant.
  2. presently include diced or cleaved potatoes and carrots and saute for a few minutes
  3. add the ginger garlic paste and saute for a few moments
  4. then add the tomatoes, and blend.
  5. then add all the powders and mix properly
  6. add in the peas and blend, then toss in the half birista, season with salt and blend again.
  7. add the water and cook over a medium fire till the vegetables are cooked and the gravy is thick
  8. while the gravy is cooking, whisk ½ of curd till smooth.
  9. when the vegetable gravy is done, take it off the fire and add the curd and mix well.
  10. add salt if required
layering and dum cooking
  1. pour some gravy into a thick bottomed dish and layer uniformly with the cooked rice.
  2. sprinkle the mint leaves and coriander through each layer.
  3. on the top layer, add some ghee and then cover with foil and cook the biryani for 30 to 35 minutes.
  4. turn off the fire and let the biryani stay for a few minutes before serving.
Recipe Notes

Tastes best with raita, pickle and some papad!