An alternative to final baking step (and the more traditional one) is, layer potatoes at the base of the pot first instead of tossing in the chicken. Now put some rice first, then the meat, then rice, then meat and finally with rice and fried onions. Poke holes that go all the way to the base with a dowel or a pair of chopsticks. Now this pot sits on a thin pan (tawa) and cooks on very low flame till the rice starts to steam again.
As an Indian I just have one question. Why Bombay biryani out of all the classic ones??? In India, Bombay biryani has almost zero existence. When we say ‘Biryani’ it’s always either hyderabadi or Kolkata!
This is just one type of biriyani….but different locations follows different recipes….some fry the meat, some cook with the rice, some use basmati some use jeera rice….. flavour profile also changes based on location….. just fyi 😉
Pickled mango recipe please
An alternative to final baking step (and the more traditional one) is, layer potatoes at the base of the pot first instead of tossing in the chicken. Now put some rice first, then the meat, then rice, then meat and finally with rice and fried onions. Poke holes that go all the way to the base with a dowel or a pair of chopsticks. Now this pot sits on a thin pan (tawa) and cooks on very low flame till the rice starts to steam again.
And it’s never Saffron water, it’s always Saffron milk that we add to Biryani!!
Now I know how to pronounce it. Love this dish. Prefer dates.
As an Indian I just have one question. Why Bombay biryani out of all the classic ones??? In India, Bombay biryani has almost zero existence. When we say ‘Biryani’ it’s always either hyderabadi or Kolkata!
The World 🌍 Best ever Biryani Is HYDERABADI BIRYANI 👌🏻👑
This is just one type of biriyani….but different locations follows different recipes….some fry the meat, some cook with the rice, some use basmati some use jeera rice….. flavour profile also changes based on location….. just fyi 😉