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| Recipe Ingredients |
Quantity |
| Beef/Mutton/Chicken |
½ kg to ¾ kg (chunks with bones)
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| Basmati Rice |
½ kg to ¾ kg (washed and soaked in water for 30 minutes) |
| Salt |
3 tablespoons |
| Onions (medium) |
5 (finely chopped) |
| Tomatoes (medium) |
4 (finely sliced) |
| Potatoes (medium) |
4 (peeled and cut into two) |
| Ginger |
3 tablespoons (finely chopped) |
| Garlic |
1 tablespoon (paste) |
| Yogurt |
1 cup (whipped) |
| Oil/Ghee |
1 to 1½ cup(s) |
| Rivayat Bombay Biryani Masala |
1 packet |
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Method |
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- In a saucepan, fry onions in preheated oil/ghee till golden brown. Add tomatoes and cook until the oil separates.
- Now add meat, yogurt, ginger, garlic, potatoes and Rivayat Bombay Biryani Masala and cook for 15 minutes. Add 1 to 2 cup(s) of water. Cover and simmer until the meat is tender. Raise the flame and cook till masala and oil/ghee are separate.
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Dissolve 3 tablespoons of salt in 12 glasses of water. Boil rice in a separate saucepan and when the rice is 3/4 done, drain in a strainer.
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Spread two layers of cooked meat and masala over the rice. Cover and cook over a low flame until the rice gets tender. Mix the meat and rice.
Serve Rivayat Bombay Biryani with salad and raita.
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Secret Tip |
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If the dish is overcooked, cover the rice with bread slices, pour ½ cup of milk over the rice. After 3 to 4 minutes take the bread slices out. The odor of overcooking will no longer be there. |
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Masala Ingredients |
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Salt, Red Chili, Black Pepper, Dried Plum, Fenugreek, Turmeric, Cinnamon, Soy Seed, Green Cardamom, Negella, Bay Leaf, Ginger, Cardamom, Garlic, Clove, Black Cumin Seeds, Cumin Seeds, Papaya and Wheat/Corn Flour. |
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