Chicken Bombay Biryani

  • 1-kg Boneless Chicken (Deep Fry)
  • 1-kg Basmati Rice
  • Soaked 2-cup oil
  • 6-Onions Sliced
  • 4-Tomatoes sliced
  • 1-tsp Red Chili Flakes
  • 1 tsp Black Paper Crushed
  • 2 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • Half Cup Lemon Juice
  • 1-Cup Yogurt
  • 2-tsp Garlic Paste
  • 2-tsp Ginger Paste
  • 6 Green Chilies
  • Salt to taste
  • 2 Pinch Yellow Food color Mixed In 8-tsp Milk
  • 1 Packet Bombay Biryani Masala
  • Mix Fresh Green Coriander Half Bunch Fresh Mint Half Bunch


Fry onions in oil until golden brown and then add ginger, garlic, tomatoes, yogurt, Bombay Biryani Masala Mix, red chili flakes, black pepper crushed, cumin powder, coriander powder, half cup lemon juice and cook for 10 to 15 minutes.

Then add Fried Chicken and 1/2 cup of water and cook on medium heat until the gravy becomes a bit dry. When the oil separates from the gravy then add green chilies, fresh mint, fresh green coriander & turn the heat Off. In another pan boil rice in water with salt to taste. Drain water when rice is cooked.

Set rice & chicken masala in alternate layers in a big cooking pan add yellow food color on top of rice and put tomato cuts; fried onion, mint or green coriander on top of rice and cover & cook on low heat for 10-15 minutes and then turn the heat off. Chicken Bombay Biryani Is Ready To Serve. Serve with raita & salad.