Bombay Biryani

Bombay Biryani Masala

Packet Ingredients:

Salt, Red Chilli, Plum, Coriander, Cumin,
Turmeric, Ginger, Garlic, Cinnamon,
Acid (Citric Acid), Mango Powder,
Big Cardamom, Clove, Caraway,
Black Pepper, Green Cardamom,
Bay Leaves, Biryani Flavoring,
Screw Pine Flavoring,
Anti Caking Agent (Silicon Dioxide)

Mutton /Chicken 750g – 1 kg
Mehran Basmati Rice 750g (Soaked for 30 minutes)
Tomato 4 pcs (Coarsely Chopped)
Onion (Medium) 4 pcs (Sliced)
Mehran Ginger Paste 1 1/2 tbsp
Mehran Garlic Paste 11/2 tbsp
Potato 3 pcs (Peeled & Cut in Halves)
Yogurt (Whipped) 1 cup
Green Chilli (Small) 6 – 7 pcs
Green Coriander 1/4 cup (Chopped)
Mint Leaves 1/4 tbsp (Chopped)
Lemon Juice 2 tbsp
Oil/Ghee 1 – 1 1/4 cup /200g -250g

Mehran Bombay Biryani Masala 1 packet – 65g

Heat oil/ghee, fry onions until they become golden.
Take out 1 – 2 tbsp fried onions and keep aside.
In the same oil/ghee add tomatoes and fry for 8 – 10 minutes until tomatoes become soft and oil separates.
Add mutton/chicken, Mehran Ginger & Garlic Paste, fry for 1 – 2 minutes.
Then add yogurt, potatoes and Mehran Bombay Biryani Masala, fry further for 5 – 7 minutes.
Then add 1 – 2 cups of water.
Cover and cook on low heat until meat becomes tender (for mutton add 3 – 4 cups of water).
Now cook on high heat until oil separates.
Add green chillies and keep aside.
In a separate pan add 8 – 9 glasses of water, add 2 – 21/2tbsp of salt and boil then add soaked Mehran Basmati Rice, when more than half rice is cooked, remove from heat and strain water.
Now spread prepared masala on rice in two layers and on top spread the brown onion, fresh mint and fresh coriander.
Cover and cook on high heat for 3 minutes then lower the heat and cook for 15 minutes.
When rice is done mix and serve.