Bombay Biryani
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Bombay Biryani

Available: In Stock
$1.09
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 INGREDIENT REQUIRED

Meat on Bones

1 kg / 2.2 lbs small portions

Rice, Basmati

3 ½ / 750g cups
washed & soaked

Onions

300g / 3 medium finely sliced

Tomatoes

300g / 3-4 medium diced

Potatoes

250g / 2 medium peeled and quartered

Garlic Paste

2 tablespoons

Ginger Paste

2 tablespoons

Yogurt, Plain

200g / 1 cup whipped

Cooking Oil

175ml /1 cup

Shan Bombday Biryani

1 packet mix in ½ cup water

 STEPS OF COOKING

      1. Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.
      2. Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy.
      3. Separately: In 15 cups / 3 liters of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
      4. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.

Tips: For meat, use breast, ribs & shoulder cuts.

 INGREDIENT REQUIRED

Meat on Bones

1 kg / 2.2 lbs small portions

Rice, Basmati

3 ½ / 750g cups
washed & soaked

Onions

300g / 3 medium finely sliced

Tomatoes

300g / 3-4 medium diced

Potatoes

250g / 2 medium peeled and quartered

Garlic Paste

2 tablespoons

Ginger Paste

2 tablespoons

Yogurt, Plain

200g / 1 cup whipped

Cooking Oil

175ml /1 cup

Shan Bombday Biryani

1 packet mix in ½ cup water

 STEPS OF COOKING

      1. Fry onions in hot oil until golden. Add tomatoes and fry until oil separates.
      2. Add meat, garlic paste, ginger paste, yogurt, potatoes and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes. Add water (Beef/Lamb 4 cups, Chicken 2 cups). Cover and cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy.
      3. Separately: In 15 cups / 3 liters of boiling water, stir in tablespoons of Shan Salt and soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly.
      4. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving. Tips: For meat, use breast, ribs & shoulder cuts.

Tips: For meat, use breast, ribs & shoulder cuts.