Photograph of the finished Bombay biryani

India · Cơm biryani khoai tây mận khô Bombay

Bombay biryani

2 hr 20 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.5 lb
  • Photograph of Lamb Lamb 3.1 lb
  • Photograph of Potato Potato 1.9 lb
  • Photograph of Prune Prune 8.5 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.1 lb
  • Photograph of Onion Onion 4
  • Photograph of Kewra water Kewra water ¼ cup
  • Photograph of Saffron threads Saffron threads 1.2 g
  • Photograph of Ghee Ghee 9.9 oz
  • Photograph of Garam masala Garam masala 0.8 oz

Method

  1. 1 Marinate the lamb with yogurt and garam masala for 2 hours.
  2. 2 Fry the potato cubes in ghee until the outside is seared, then remove.
  3. 3 Potatoes and dried plums are the two ingredients that make up Bombay biryani; without them, it's a completely different version.
  4. 4 Cook the lamb for 45 minutes until it thickens into a sauce, then mix in the potatoes and softened dried plums.
  5. 5 Boil the soft rice for 6 minutes, then layer it with lamb sauce in a pot with ghee.
  6. 6 Pour saffron water and kewra flower water over the ingredients and simmer over the lowest heat for 25 minutes with the lid tightly closed.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: cook the lamb in high pressure for 18 minutes, then release the pressure; the rice layer remains in the regular pot.

Start cooking