Chicken Bombay Biryani - Spicy & Flavorful
For Chicken Marination
For Biryani Assembly
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate the Chicken
In a bowl, combine 1 kg chicken pieces, 2 tbsp ginger-garlic paste, 1 cup yogurt, 7-8 dried plums, 2 tsp red chili powder, 1 tsp crushed red chili, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp roasted and ground cumin powder, 1 heaped tsp salt, 1 tsp whole cumin seeds, a few pieces of star anise, 8-9 black peppercorns, 2 black cardamoms, 5-6 cloves, 4-5 small cinnamon sticks, and 7-8 green cardamoms. Mix well to coat the chicken thoroughly. for .
Brown the Onions
Heat 1 cup of cooking oil in a large pot. Add 4 medium sliced onions and fry until light golden brown. (4:04)
Reserve Fried Onions
Remove a small portion of the fried onions and set aside for garnishing later.
Cook the Chicken Gravy
Add the chicken to the remaining fried onions in the pot. Cook on high flame, stirring occasionally.
Add Water and Spices
Rinse the marination bowl with a little water and add it to the chicken. Add 2 bay leaves, 5 roughly chopped tomatoes, and 6-7 green chilies. Mix well.
Simmer the Gravy
Cover the pot and cook on medium flame until the chicken is half-cooked and the tomatoes soften.
Add Potatoes (Optional)
Add 3 large peeled and quartered potatoes to the gravy. Continue cooking until the chicken and potatoes are tender and the gravy thickens slightly, leaving some moisture. Turn off the flame.
Boil the Rice
In a separate large pot, bring water to a rolling boil. Add 2 tbsp salt and 3-4 cloves. Add 1 kg soaked basmati rice and cook until the rice is about 70-80% done (slightly firm). Drain the rice.
Layer the Biryani
Sprinkle 1/2 tsp (or less) of food color evenly over the chicken gravy.
Add Rice and Garnish
Gently spread the boiled and drained rice over the chicken gravy. Sprinkle the reserved fried onions on top of the rice.
Steam the Biryani (Dum)
Cover the pot tightly and place it on low heat for to allow the biryani to and flavors to meld.
Serve
Carefully mix the biryani from the bottom up to combine the rice and gravy. Serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
Variations
Simple ways to adapt this recipe.
- Potatoes are optional
You can omit them if you prefer.
Helpful Tips
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Your Notes
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