Bombay Biryani with a Twist

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) chicken or lamb, cut into pieces 1 lb (450g) chicken or lamb, cut into pieces
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1/2 cup plain yogurt 1/2 cup plain yogurt
• 1/4 cup chopped fresh mint leaves 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped fresh cilantro leaves
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional) 1/4 teaspoon red chili powder (optional)
• 4 cups (950ml) water 4 cups (950ml) water
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat 2 tablespoons of oil in a large pan over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
3. 3.
   In the same pan, add the remaining 2 tablespoons of oil. Add the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.
4. 4.
   Add the chicken or lamb pieces to the pan and cook until browned on all sides.
5. 5.
   Stir in the chopped tomatoes and cook until they soften.
6. 6.
   In a small bowl, whisk together the yogurt, ground cumin, ground coriander, turmeric powder, garam masala, and red chili powder (if using). Add this mixture to the pan and mix well to coat the meat.
7. 7.
   Add the soaked and drained basmati rice to the pan and gently mix it with the meat and spices.
8. 8.
   Pour in the water and season with salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 15-20 minutes, or until the rice is cooked and the meat is tender.
9. 9.
   Once cooked, remove the pan from heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and garnish with the reserved caramelized onions, chopped mint leaves, and cilantro leaves.
11. 11.
    Serve the Bombay Biryani hot with a squeeze of lemon juice on top.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy and separate grains.
• Caramelized onions — Slowly cook the onions over low heat to achieve a deep golden-brown color and sweet flavor.
• Garam masala — Use freshly ground garam masala for the best flavor. You can also make your own by toasting and grinding whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a vegetarian version, replace the meat with vegetables like potatoes, carrots, and peas.
• Add a handful of fried cashews and raisins for a touch of sweetness and crunch.
• Serve the Bombay Biryani with raita (yogurt sauce) and a side of papadums for a complete meal.
• Adjust the spice level by adding more or less red chili powder according to your preference.
• To enhance the flavors, marinate the meat with yogurt and spices for a few hours before cooking.

Serving advice

Serve the Bombay Biryani hot, garnished with fried onions, mint leaves, and cilantro. Accompany it with a side of raita and papadums for a satisfying and authentic Indian meal.

Presentation advice

Present the Bombay Biryani in a traditional copper handi or a large serving dish to showcase its vibrant colors and aromatic appeal. Garnish with a sprinkle of fried onions and a squeeze of lemon juice for an extra touch of freshness.