Biryani is a popular South Asian food that comes in many versions. Bombay biryani, a favorite dish from India, is characterized by potatoes and the sweetness of dried plums. It goes well with plain yogurt and a side salad.
Bombay Biryani Recipe
Serves 4
- 1 lb boneless chicken
- ½ tablespoon of grated ginger
- ½ tablespoon of minced garlic
- 1 teaspoon of garam masala (sold in the Asian aisle or specialty shops)
- 1 teaspoon of salt
- 2 teaspoons of red chili powder
- 12 dried plums
- 1 cup of yogurt
- ¼ cup plus 2 tablespoons of vegetable oil, separated
- 4 medium onions, chopped
- 2 potatoes, cubed
- 4 cups of water
- 2 cups basmati rice
- ½ teaspoon cumin
- Several cloves
- A sprinkle of green coriander leaves, chopped
Directions
Mix ginger, garlic, garam masala, salt, chili powder, plums, and yogurt. Marinate chicken in yogurt mixture for two hours.
Soak basmati rice for 30 minutes, then strain.
Brown the chopped onions in ¼ cup of vegetable oil. Set aside a few onions to use as garnish.
Add potatoes to pan with onions and oil and fry. Remove potatoes and set aside.
Add marinated meat to pan with onions. Cook and cover until meat is tender. Return potatoes to pan.
Boil 4 cups of water. When water boils, add basmati rice, cumin, and cloves. When rice is nearly done, remove from stove and strain.
In a large pot, layer rice with cooked meat and sauce. Sprinkle coriander leaves and fried onions on top. Cover with a dry tea towel (be careful not to let it come in contact with flame or stovetop) and fit lid tightly on top. Cook on low for about ten minutes, then turn off heat and let sit for 15 minutes.
Serve and enjoy!