Bombay Chicken Biryani

Filed under Chicken, Non-Vegetarian, Rice
4.3, 35 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.3, 35 reviews

Posted by
Posted on 22, Dec 2017
Serving 6-10 people
Ready in 3-4 Hrs - 0 minutes
Post Views 909 views
Post Rating 4.34 out of 5 , from 35 reviews
Click here to view the recipe in Malayalam - Opens new tab.
  • Chicken - 1 Kg, cut into large pieces

For Fried Onion & Potato Fry:

  • Onion - 4 large, thinly sliced
  • Potato - 2 large , cut into large cubes
  • Oil to deep fry, approx: 1 cup

For Marination:

  • Red chilli powder - 1 Teaspoon
  • Turmeric powder - ¾ Teaspoon
  • Yogurt - 1 cup
  • Chopped coriander leaves - ½ cup
  • Salt - 1 ½ Teaspoon

For Chicken Masala:

  • Tomatoes - 3 large, chopped
  • Tomato Ketchup - 2 Tablespoon
  • Whole green chillies - 6-10 Nos
  • Salt to taste

For Rice:

  • Basmathi Rice - 3 cup
  • Shah Jeera - 1 Teaspoon
  • Star Anise - 2 Nos
  • Cardamom - 6 Nos
  • Cinnamon - 1 inch
  • Cloves - 4 Nos
  • Black Cardamom - 1 Nos
  • Black Pepper Corns - 10 Nos
  • Bay leaf - 1 Nos
  • Ghee - 1 Tablespoon
  • Lemon juice - 1 Tablespoon
  • Water as required
  • Salt to taste

For Biryani Masala:

  • Shah Jeera - 1 Teaspoon
  • Cumin Seeds - ½ Teaspoon
  • Star Anise - 2 Nos
  • Cardamom - 4 Nos
  • Cinnamon - 1 inch
  • Cloves - 4 Nos
  • Black Cardamom - 1 Nos
  • Nutmeg - a small piece
  • Mace - 2 Nos

For Layering:

  • Dried peach / Raisins - ¼ cup
  • Chopped coriander leaves and mint leaves, as required
  • Ghee - 1-2 Tablespoon
  • Saffron strands - few
  • Warm milk - ¼ cup
  • Rose water or kewda water - 1 Tablespoon

For dough :

  • All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)

Initial Preparation:

  1. Heat enough oil to deep fry the onions in a deep pan, add in the sliced onion as batches and fry until golden brown. Transfer to kitchen paper towel and set aside.
  2. Divide the fried onion into two portions, we are going to use the first portion to marinate chicken.
  3. Divide the second portion, again into two equal portions, one portion is used to make the masala, and the other one is for layering the biryani.
  4. Now start frying the potatoes in the same oil. Fry until slightly brown and cooked through on medium heat. Transfer to kitchen paper towel and set aside.
  5. Dry roast the ingredients mentioned in 'For Biryani Masala'. Let it cool and then grind to a coarse powder. Set aside.
  6. Clean and wash the chicken pieces, drain the water completely.
  7. In a large bowl, add in the chicken pieces, prepared biryani masala, first portion of fried onion, and the ingredients mentioned in 'For Marination'.
  8. Mix well and set aside for at-least 2 hrs or refrigerate overnight for better results.
  9. Soak the saffron strands in warm milk for 20 minutes.

Chicken Masala Preparation:

  1. Heat 1-2 tablespoons of vegetable oil in a heavy bottomed wide pan.
  2. Add half of the second portion of fried onion, chopped tomato, whole green chillies and saute until the tomatoes are finely mushy.
  3. Then add in the tomato ketchup and mix well.
  4. Now add in the marinated chicken along with the marinade and mix well.
  5. Cook on high heat for 5-7 minutes. Stir occasionally.
  6. Then reduce heat to low-medium, cover and cook until the chicken is tender and the gravy is nicely thick on low-medium heat, for about 25-30 minutes. No need to add water. Stir occasionally.
  7. Then add in the fried potatoes and mix well. Adjust salt at this stage. Cover and cook for another 3-5 minutes on low heat.
  8. Remove from heat and set aside.

Rice preparation & Layering:

  1. Wash and soak basmati rice for 30 minutes. Then drain the water and set the rice aside.
  2. Heat 1 tablespoon of ghee in a large vessel, add in the whole spices mentioned in 'For rice' and fry for one minute on low heat.
  3. Add in the rice and fry for 1-2 minutes on low heat.
  4. Pour enough water to cook the rice, salt, lemon juice and mix well. Cook until the rice is 75-80% done.(See notes)
  5. In a biriyani pot/oven proof dish, layer half of the prepared Chicken masala, and spread it evenly.
  6. When the rice is ¾ done(refer notes), layer half of the rice over the Chicken masala layer.
  7. Layer the remaining Chicken masala on top, spread ½ portion of the toppings (fried onions, dried peach or raisins, chopped coriander and mint leaves) on top of the Chicken masala layer.
  8. Spread the rest of the rice on top of it. Spread the remaining toppings.
  9. Finally, pour 1 tablespoon of melted ghee, saffron milk and the rose water on top.

Dum Preparation :

Cooking in Oven :

  1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
  2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
  3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

  1. Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
  2. Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
  3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
  4. Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
  5. Serve hot with Raita, Pickle and Pappadam on the side!


  • The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
  • How to check the right consistency of the rice?
    • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
4.3, 35 reviews

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