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Special Mumbai Biryani


Special Mumbai Biryani 


Biryani, a jewel in the crown of Indian cuisine, embodies a rich history steeped in cultural heritage and culinary innovation. Among the plethora of variations, the Special Mumbai Biryani stands out, offering a unique twist that captures the cosmopolitan essence of Mumbai, a city renowned for its bustling streets, vibrant culture, and eclectic food scene.

Background

The Mumbai Biryani, unlike its Hyderabadi or Luckhnowi counterparts, draws inspiration from the city's diverse demographic. It is a melange of flavors from various regions, intricately woven to create a dish that's bursting with flavors. This version caters to the fast-paced lifestyle of Mumbai, featuring a quicker method of preparation while not compromising on taste.

Ingredients

For a quintessential Mumbai Biryani, you'll need:

- Basmati Rice - 2 cups

- Chicken pieces (bone-in) - 1 kg

- Onions, thinly sliced - 2 large

- Tomatoes, finely chopped - 2 large

- Yogurt - 1 cup

- Ginger-garlic paste - 2 tbsp

- Green chilies, slit - 3-4

- Fresh coriander leaves, chopped - 1/2 cup

- Mint leaves, chopped - 1/2 cup

- Juice of 1 lemon

- Biryani masala - 2 tbsp

- Red chili powder - 1 tsp

- Turmeric powder - 1/2 tsp

- Saffron strands - a pinch, soaked in 1/4 cup warm milk

- Salt to taste

- Ghee/Oil - 4-5 tbsp

- Water - as required

- Potatoes, cubed & fried - optional, but adds a traditional Mumbai touch

For the rice seasoning:

- Cloves - 4

- Green cardamoms - 4

- Cinnamon stick - 1 inch

- Bay leaves - 2

- Star anise - 1

Steps and Process

1. Preparation of the Rice:

Start by washing the rice. Soak it for about 30 minutes. In a large pot, bring water to boil and add the spices for rice seasoning along with salt. Add the soaked rice and cook until it's 70% done. Drain and set side.

2. Marination:

Mix the chicken pieces with yogurt, half of the ginger-garlic paste, lemon juice, half of the chopped coriander and mint leaves, biryani masala, red chili powder, and turmeric. Let it marinate for at least an hour, though overnight is best.

3. Frying Onions:

In a thick-bottomed pan, heat the ghee/oil and add the remaining onions. Fry until they turn golden brown. Set aside half for garnishing, and in the remaining half, add the rest of the ginger-garlic paste, and the slit green chilies.

4. Cooking Chicken:

To the onions in the pan, add the marinated chicken. Cook on a high flame for about 5 minutes, then lower the heat, cover, and let it simmer until the chicken is tender. If using, add the fried potatoes at this stage.

Cook chicken


5. Layering:

In a separate heavy-bottomed pot (preferably with a tight lid), start with a layer of chicken. Sprinkle some of the fried onions, chopped coriander, and mint leaves. Cover this with a layer of rice. Repeat the layers, finishing with rice on top. Drizzle the saffron-infused milk and some ghee over the final layer.

6. Dum Cooking:

Seal the lid of the pot with a dough or a heavy cloth. This ensures steam does not escape. Cook on a very low heat for about 20-25 minutes. The process of slow cooking helps in blending of taste.

7. Serving: 

Don't open the lid immediately, let it rests for about 10 minutes. Serve hot, garnished with the reserved fried onions, and accompanied by raita or a side salad.

Ready to serve


The Quintessence of Mumbai Biryani

Mumbai Biryani isn’t just a dish; it’s an experience, encapsulating the essence of the city's indomitable spirit and its embrace of diverse cultures. Each bite offers a burst of flavors - the tender, spiced meat, fragrant rice, and the surprising element of fried potatoes, culminate in a hearty meal that is both comforting and exotic.


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