Bombay Biryani Masala
Recipe 1 - Bombay Mutton Biryani
Ingredients
§ 500 gms meat / mutton with bones
§ 500 - 600 gms Basmati rice (washed and soaked for 30 minutes)
§ Whole garam masala (2 cloves, 2 cardamoms and 2 cinnamon sticks)
§ 5-6 onions (finely sliced)
§ 4 medium tomatoes (chopped)
§ 3 potatoes (peeled and halved)
§ 2-3 tbsp ginger-garlic paste
§ 1 cup
curd (200 gms)
§ 200 gms oil
§ 3 tbsp Zaiqa Bombay Biryani Masala
Preparation
1. Heat oil, add whole garam masala and fry onion slices till golden brown (7 mins). Add 2 tbsp ginger-garlic paste and sauté well.
2. Add meat and sauté. Add tomatoes and fry until the oil separates; add curd, turmeric powder, Zaiqa Bombay Biryani and salt to taste.
3. Add 5 chopped green chillies and fry for 15 minutes. Cook on low heat until the meat is tender or pressure cook until
done.
4. Separately par-boil rice till ¾
done. Strain well and keep aside. Fry the potatoes pieces and keep aside.
5. In a thick-bottomed vessel, layer
the half cooked rice and fried potatoes over mutton gravy. Close and simmer
(dum) for 10 mins.
Parboiling Rice
Heat enough water to boil rice, add rice only after water is hot. Add the garam masala (1 clove, 1 cardamom, 1 inch cinnamon stick, ½ tsp shah zeera) and cook till ¾ done. Drain immediately.
Recipe 2 - Bombay Vegetable Biryani
Ingredients
§ 150 gms oil
§ 500 - 600 gms Basmati rice washed and soaked for 30 minutes
§ Whole garam masala ( 2 cloves, 2 cardamoms and 2 cinnamon sticks)
§ 500 gms mixed vegetables (beans, carrot, cauliflower, peas and potato - sautéed for 3-5 mins in 2 tbsp butter or
ghee)
§ 5-6 onions (finely sliced)
§ 4 medium tomatoes (chopped)
§ 2-3 tbsp ginger-garlic paste
§ 1 cup curd (200gms)
§ 2 tbsps Zaiqa Bombay Biryani Masala
Preparation
1. Heat oil, add whole garam masala and fry onion slices till golden brown (7 mins). Add ginger-garlic paste and sauté well.
2. Add mixed vegetables and sauté. Add
tomatoes and fry until the oil separates. Add yogurt, turmeric powder, Zaiqa Bombay Biryani and salt to taste. Add chopped green chillies and fry for 10-15 minutes. Cook on medium flame until the veggies are half done. Add chopped coriander and pudina leaves.
3. Separately par-boil rice till ¾ done. Strain well and keep aside.
4. Layer rice over vegetable gravy, cover and simmer (dum) for 10 mins.
Parboiling Rice
Heat enough water to boil rice, add rice only after water is hot. Add the garam masala (1 clove, 1 cardamom, 1 inch cinnamon stick, ½ tsp shah zeera) and cook till ¾ done. Drain immediately.
