Mumbai may not be a biriyani hub but the biriyani made here has its distinct taste and flavor thanks to the potatoes that form an integral part of this dish. The balance between the spices and the rice make for great meals, both lunch and dinner. This recipe of Mumbai-style chicken biriyani shows you how you can easily cook this dish and wow your guests! This recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together.
Health Benefits:
Basmati rice is full of fibre and protein and adds more flavour to your food. Chicken is known to provide vital minerals, vitamins and proteins to your body while helping you lose weight at the same time.
The approximate nutritional values for this recipe are as follows:
• Calories – 550
• Fat – 17g
• Cholesterol – 25mg
• Sodium – 930mg
• Carbohydrate – 125 g
• Fibres – 3g
• Sugar –7g
• Protein – 19g
Ingredients
g chicken: 350-400
cups basmati Rice--soaked for 20-25 minutes: 1 1/2
tbsp cooking oil: 4-5
medium-sized potatoes--boiled and diced into cubes: 2
cup sliced onions: 3/4
chopped tomatoes: 2
tbsp ginger garlic paste: 1
cup chopped mint leaves: 1/2
tsp turmeric powder: 1/2
tsp red chili powder: 1/2
tsp cumin powder: 2
tsp garam masala: 3
cup curd: 1/2
cloves: 2-3
salt to taste
inch cinnamon stick: 1
tsp kewra essence: 1
How To Make Mumbai Style Chicken Biryani
Boil water and add the rice with 1 tsp oil and a pinch of salt. When the rice is half-cooked, strain through a colander and spread on a large plate.
- In a pan over medium heat, heat 2 tsp oil and fry onions till crispy, transfer to a plate and set aside.
- Add another teaspoon or two oil in the same pan, add potatoes and fry until golden brown, remove from the pan and set aside.
- Add a bit more oil and fry cloves and cinnamon stick. When they turn aromatic, add ginger-garlic paste and the tomatoes and let cook until the tomatoes turn mushy. Stir occasionally.
- Add the chicken and continue cooking. When the oil separates, add the turmeric powder, red chili powder, garam masala, cumin powder and salt. Finally, add the curd and the potatoes. Cook covered for 15 minutes, remove from heat and keep aside.
- Spread a layer of chicken masala in the pan, followed by a layer of rice on, and then the fried onions, mint leaves, and ½ tsp kewra essence. Repeat the layer until the pan is full.
- Place the pan over medium flame and cook the dum biriyani for 10 minutes. Turn the flame to low and let cook for another 10 – 15 minutes.
Enjoy spicy hot Mumbai-style chicken biriyani with raita!