This rice dish was introduced by the Muslim community of Mumbai (formerly known as Bombay). The specialty of Bombay biryani is the inclusion of potatoes and dried plums. Lamb, mutton, beef or chicken can be used. I have used lamb shanks, which were marinated overnight and slow cooked for a couple of hours in a spicy yogurt sauce. Once tender, the shanks with the gravy were layered between partially cooked rice and kept on dum (low heat) for 20 minutes. Served with raita, the biryani is absolutely irresistible, fragrant and mouthwateringly delicious.
I have used National Bombay biryani spice mix, which is aromatic and definitely delivers in flavour. Marinating the meat overnight helps the meat absorb the spice which can be noticed while eating. It is so delectable, tempting you to go for another piece. Go easy on the salt as the powder contains a good amount. Why National and not other brands? I have tried various brands before but prefer National among the rest. You can never go wrong and if it is the first time you are making biryani, then definitely use National powder for it provides the distinct aroma and taste that sums up this classic dish.
I have used National Bombay biryani spice mix, which is aromatic and definitely delivers in flavour. Marinating the meat overnight helps the meat absorb the spice which can be noticed while eating. It is so delectable, tempting you to go for another piece. Go easy on the salt as the powder contains a good amount. Why National and not other brands? I have tried various brands before but prefer National among the rest. You can never go wrong and if it is the first time you are making biryani, then definitely use National powder for it provides the distinct aroma and taste that sums up this classic dish.
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Bombay Biryani
(Serves 6)
Lamb
Ingredients:
6 lamb shanks (4 lbs or 2 kgs)
2 large onions (sliced)
6 large cloves of garlic (grated)
1" ginger (grated)
1 cup tomato puree
3 cups water
1 sachet National Bombay Biryani spice mix (70 grams)
1 cup yogurt
2 to 4 green chillies (cut into rounds)
6 sprigs of mint leaves (chopped)
1 cup of coriander leaves (chopped)
4 tablespoons of oil
salt
Method:
Wash lamb shanks and drain well. Marinate with garlic, ginger and the spice mix. Cover and refrigerate overnight. (The spice mix has salt so season meat with little salt not too much.)
Heat oil in a deep wide bottomed pan and brown the onions. Set some aside for garnishing. Sear lamb shanks on all sides. Add the tomato puree and water. Cover and cook on medium heat for an hour. Then stir in beaten yogurt and green chillies. Cook for an additional one hour. Total cooking time is two hours till meat is tender, pulling away from the bone and gravy thickens. Check for seasoning and add salt if needed. Mix in mint and coriander leaves. Simmer for a couple of minutes and set aside.
Potatoes
Ingredients:
4 large potatoes (quartered)
1 tablespoon olive oil
salt
Method:
While lamb is cooking, bake potatoes in a preheated oven of 400 F or 200 C with salt and olive oil, around 30 minutes.
Alternatively, the potatoes can be deep fried.
Rice
Ingredients:
3 cups basmati rice
1 bay leaf
1 teaspoon caraway seeds or cumin seeds
juice of 1 lemon
1/4 cup milk heated with a pinch of saffron or orange food colour
1/4 cup melted ghee
1/4 cup slivered almonds
1/3 cup cashewnuts
salt
Method:
Once lamb has cooked for an hour, soak the rice for 30 minutes.
Bring water to a boil with a bay leaf, caraway or cumin seeds and a good amount of salt. Rice should be partially cooked around 75%. Drain water and keep the rice ready for the next stage of cooking.
Preheat oven to 300 F or 150 C.
In a casserole or ovenproof dish, ladle some gravy at the bottom. Top with some rice, 3 lamb shanks with gravy and few baked potatoes. Repeat another layer of rice followed by the remaining 3 lamb shanks with gravy and balanced potatoes. Cover with rice and finally top with reserved caramelized onions, cashewnuts and slivered almonds. (Nuts can be toasted in little oil, if desired.)
Pour the saffron milk and lemon juice at different spots over the rice along with melted ghee.
Place dish covered with a lid or aluminum foil in the oven for 15 to 20 minutes.
Alternatively, the biryani can be layered in a thick wide bottomed pan and kept on the stove over low heat (dum) for 15 to 20 minutes.
Serve biryani with raita and papad.
Note:
(Serves 6)
Lamb
Ingredients:
6 lamb shanks (4 lbs or 2 kgs)
2 large onions (sliced)
6 large cloves of garlic (grated)
1" ginger (grated)
1 cup tomato puree
3 cups water
1 sachet National Bombay Biryani spice mix (70 grams)
1 cup yogurt
2 to 4 green chillies (cut into rounds)
6 sprigs of mint leaves (chopped)
1 cup of coriander leaves (chopped)
4 tablespoons of oil
salt
Method:
Wash lamb shanks and drain well. Marinate with garlic, ginger and the spice mix. Cover and refrigerate overnight. (The spice mix has salt so season meat with little salt not too much.)
Heat oil in a deep wide bottomed pan and brown the onions. Set some aside for garnishing. Sear lamb shanks on all sides. Add the tomato puree and water. Cover and cook on medium heat for an hour. Then stir in beaten yogurt and green chillies. Cook for an additional one hour. Total cooking time is two hours till meat is tender, pulling away from the bone and gravy thickens. Check for seasoning and add salt if needed. Mix in mint and coriander leaves. Simmer for a couple of minutes and set aside.
Potatoes
Ingredients:
4 large potatoes (quartered)
1 tablespoon olive oil
salt
Method:
While lamb is cooking, bake potatoes in a preheated oven of 400 F or 200 C with salt and olive oil, around 30 minutes.
Alternatively, the potatoes can be deep fried.
Rice
Ingredients:
3 cups basmati rice
1 bay leaf
1 teaspoon caraway seeds or cumin seeds
juice of 1 lemon
1/4 cup milk heated with a pinch of saffron or orange food colour
1/4 cup melted ghee
1/4 cup slivered almonds
1/3 cup cashewnuts
salt
Method:
Once lamb has cooked for an hour, soak the rice for 30 minutes.
Bring water to a boil with a bay leaf, caraway or cumin seeds and a good amount of salt. Rice should be partially cooked around 75%. Drain water and keep the rice ready for the next stage of cooking.
Preheat oven to 300 F or 150 C.
In a casserole or ovenproof dish, ladle some gravy at the bottom. Top with some rice, 3 lamb shanks with gravy and few baked potatoes. Repeat another layer of rice followed by the remaining 3 lamb shanks with gravy and balanced potatoes. Cover with rice and finally top with reserved caramelized onions, cashewnuts and slivered almonds. (Nuts can be toasted in little oil, if desired.)
Pour the saffron milk and lemon juice at different spots over the rice along with melted ghee.
Place dish covered with a lid or aluminum foil in the oven for 15 to 20 minutes.
Alternatively, the biryani can be layered in a thick wide bottomed pan and kept on the stove over low heat (dum) for 15 to 20 minutes.
Serve biryani with raita and papad.
Note:
- Indian Gate Basmati Feast Rozzana rice was used for this biryani.
- Substitute lamb shanks with chicken or mutton. Add enough water to cook the protein till tender.
- For chicken biryani, use only 1/4 cup water to ensure that chicken starts to release its moisture. The cooking time will be reduced drastically too. Pictures below of chicken biryani.
