Bombay Biryani
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15 min
A lively mix of spiced rice, juicy meat, and caramelized onions infused with bold Indian aromas. This Bombay classic captures the perfect balance of heat, fragrance, and deep, satisfying flavor in every bite.
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Premium Ingredients
Curated for flavor and balance. Smaller visuals keep the list dense when your recipe has lots of components.
4 Servings9 Items
Chicken
1 kg
Yogurt
1 kg
Onion
2–3 tbsp
Ginger & garlic paste
200 g
Oil
2–3 tbsp
Tomatoes
175 ml
Potatoes
300 g
Basmati rice
750 g
Salt
to taste
Recipe steps
- Fry the sliced onions in hot oil until golden brown.
- Add the tomatoes and cook until the oil separates.
- Add chicken, Shan ginger & garlic paste, yogurt, potatoes, and Shan Special Bombay Biryani Mix. Stir fry for 10 minutes.
- Add 2 cups of water. Cover and cook on low heat until the chicken is tender. Increase heat and stir fry until oil separates from the gravy.
- In a separate pot, bring 15 cups (3 liters) of water to a boil. Add soaked rice and Shan salt. Boil until the rice is ¾ cooked, then drain thoroughly.
- Spread half the rice in a large pot. Layer the cooked chicken curry on top. Cover with the remaining rice.
- Cover the pot and cook on low heat for 5–10 minutes, until the rice is fully cooked through.
- Mix gently before serving. Enjoy hot.
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