Wednesday, 10 December 2014

Bombay biryani

Eid celebrations are incomplete with out a scrumptious biryani.Until I stepped out of India Eid was all about diving in biryani and sheer khurma.After landing here I realised every country /community has its special eid delicacies.Biryani is a speciality of India and Pakistan.Biryani has travelled from Persia along with Moguls who ruled India and has become a part and parcel of Indian history.The word biryani is derived from the words birian(fried) and birinj which means rice in persia. there are N number of biryani varieties and Bombay biryani is one of them.The addition of plums ,kewra essence and potatoes distinguishes itself from mainstream biryanis.Alhamdulillah life has become much easier with the ready made packets of biryani masala and I prefer it for this  Bombay biyani.I haven't added any potatoes as there are no takers in my family.From the birth of a baby to a graduating ceremony ,marriage and every celebration is rejoiced with a biryani at my place.

(Recipe updated on with new pictures on 12-6-2017)

Friday and biryani are synonymous at my place .If its Friday then it has to be a biryani day ,other wise my kids are gonna shoot me with a load of bullets (questions),"Mom today is Friday don't you remember "? ,"why no biryani today "........blah...blah....blah.
Here in Qatar on Fridays only biryani is available in restaurants ,the ones which are in our locality for take away.In case of any emergency if we have to order food on Friday my kids are particularly clear about their denial for the restaurant take away of biryani .In fact the kids can even settle down for a shawarma ,but a big no to restaurant biryani .
I still remember the taste of my first cooked biryani ,which was an utter flop !!!!!!.And that day I had made a resolution to my self that I am gonna cook it every weekend until I land up with an uber tasty,delicious,aromatic one,no I am not boasting of my self these are compliments I receive after friends and relatives have it .And Alhamdulillah I have been successful .during the initial years of my biryani trials Z use to say "Am I the scape goat for your trials ".and probably "yes"because my cutie critics(kids) were not yet there .But I must say that the credit for the finest biryani I make goes to my hubby ,because he had been a sincere critic.

For a bachelors party or a friends get together outings,or potlucks when we discuss about the menu ,every one in 1 tone shout out that "your biryani is a fix one ......others u can decide ","coming at your place and not having your biryani is totally  unfair" .
But one thing is for sure that after making biryani for so many years till today I have mini heart attacks until the final out come.But this is a recipe I follow even for a  Ramadan feast for about 40 people. I just multiply the recipe and Alhamdulillah it hasn't ditched me any time .
So just blindly follow the recipe and become a   biryani chef .....hahahhaha.  


  • 4 C /550 grams- basmati rice
  • 3/4 C / 110 gms -ginger- garlic paste
  • 100ml/  5/8 C -oil
  • 500 grams -mutton 
  • 90 grams -yogurt
  • 2 tomatoes
  • 3 onion 
  • 3 -4 tablespoon Bombay biryani masala(Ahmad / mehran brand) 
  • 2 inch -cinnamon stick
  • 4 - green cardamom
  • 4 -cloves
  • 1 -badi elaichi/black cardamom
  • 1 -star anise
  • 2 -bay leaves
  • 2 -tbsp lemon juice
  • coriander a hand full
  • mint a hand full
  • 4 -green chillies
  • orange colour a few drops(optional)/saffron
  • 2 1/2 tsp+2 1/2 tsp salt


  1. Clean and wash mutton and place in a colander to drain the water .
  2. wash and soak rice for 30 -60 mints.
  3. In a heavy bottom vessel pour oil,to it add the khada masala(spices) from cinnamon to bay leaves.
  4. Now add chopped onions to oil and saute until golden brown .
  5. Add gin-garlic paste and saute until the raw smell leaves it .
  6. Now add mutton  21/2 tsp salt and saute until the pieces turn from pink to  white in colour.
  7. Next add chopped tomatoes and cook until soft .
  8. Whisk yoghurt and add to it  ,add biryani masala and cook on high for 5 mints .
  9. Add water and cook covered until the mutton is tender on medium flame.
  10. Mean while cook soaked rice in a pot full of boiling water with 2 1/2 tsp salt  until half done- means there should be a bite in the grain .
  11. When mutton is done and water has almost dried to a thick gravy consistency  add lemon juice ,coriander ,mint ,chillies .
  12. Drain the rice and place it over the mutton layer  .
  13. Add orange colour ,close the lid and place it on dum for 10 - 12 mints .
  14. Serve with your choice of raita.


  1. Always use good quality lamb for better taste.Prefrably bone in.
  2. Rice is the supporting actor and it has to be fluffy ,so make sure you dont over cook.
  3. Make sure water has dried up to a  thick gravy before adding rice.
  4. More the water more soggy the biryani.
  5. A bite should be there in the rice before placing on dum .
  6.  Use salt according to your taste. 

...................HAPPY COOKING


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