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Special Bombay Chicken Biryani

A spicy, tangy, and aromatic chicken biryani made with juicy marinated chicken, fragrant sella rice, Bombay biryani masala, fried onions, fresh herbs, dried plums, and a flavorful kewra mixture. Perfect for family dinners, gatherings, and special occasions.

Preparation
60-70 minutes
Cooking
50-60 minutes
Total
120-130 minutes
Servings
6-7
Special Bombay chicken biryani with fragrant golden sella rice, tender chicken, fresh coriander, and lime slices, served with cucumber raita and fresh salad.

Ingredients

FOR THE CHICKEN MARINADE

  • yogurt — 350 g
  • ginger-garlic paste — 2 tbsp
  • crushed green chillies — 2 tbsp
  • red chilli powder, or to taste — 2 tsp
  • turmeric powder — 1 tsp
  • garam masala powder — 1 tsp
  • roasted and crushed cumin seeds — 1 tsp
  • coriander powder — 1 tbsp
  • Kashmiri red chilli powder — 2 tsp
  • salt, or to taste — 1-1/2 tsp
  • Bombay biryani masala — 1 tbsp
  • lemon juice — 3 tbsp
  • chicken mix boti — 1 kg

FOR THE CHICKEN GRAVY

  • cooking oil — 1 cup
  • onions, thinly sliced — 500 g
  • medium tomatoes, pureed — 3
  • black peppercorns — ¼ tsp
  • cloves — 5–6
  • star anise — 2
  • black cardamoms — 2
  • green cardamoms — 7–8
  • cumin seeds — 1 tsp
  • bay leaves — 2
  • handful chopped mint leaves — 1
  • handful chopped fresh coriander — 1
  • green chillies — 4–5
  • Tamarind puree (to taste)

FOR THE RICE AND LAYERING

  • sella rice, boiled to 70% doneness with salt and whole spices — 1 kg
  • dried plums — 5–6
  • Reserved fried onions
  • handful chopped mint leaves — 1
  • handful chopped fresh coriander — 1
  • Bombay biryani masala, as needed (for sprinkling between every rice layer)

FOR THE KEWRA AND FOOD COLOUR MIXTURE

  • orange food colouring — ½ tsp
  • kewra water — 1 tbsp
  • water — 2 tbsp

Directions

  1. Step 1: Prepare the Chicken Marinade

    In a large bowl, combine the yogurt, ginger-garlic paste, crushed green chillies, red chilli powder, turmeric powder, garam masala, roasted cumin, coriander powder, Kashmiri red chilli powder, salt, Bombay biryani masala, and lemon juice. Mix until well combined.

  2. Step 2: Marinate the Chicken

    Add the chicken boti to the marinade and coat every piece thoroughly. Cover and refrigerate for 2 hours to allow the flavours to develop.

  3. Step 3: Fry the Onions

    Heat the cooking oil in a large, heavy-bottomed pot. Add the sliced onions and fry over medium heat until golden brown. Remove approximately half of the fried onions and reserve them for layering.

  4. Step 4: Prepare the Gravy Base

    Add the tomato puree to the remaining onions in the pot. Cook for 1–2 minutes, then add the black peppercorns, cloves, star anise, black cardamoms, green cardamoms, cumin seeds, and bay leaves. Mix well and cook for 4–5 minutes, allowing the spices to release their aroma.

  5. Step 5: Cook the Chicken

    Add the marinated chicken to the pot and mix thoroughly with the onion and spice mixture. Add the chopped mint, fresh coriander, and green chillies. Cook over medium heat, stirring occasionally, until the chicken is cooked through and the gravy is thick and flavourful. Add tamarind puree to taste, adjusting the tanginess as desired.

  6. Step 6: Prepare the Layering Ingredients

    In a bowl, combine the reserved fried onions, chopped mint leaves, fresh coriander, and dried plums. Mix gently and set aside. Keep the Bombay biryani masala ready for sprinkling between the rice layers.

  7. Step 7: Boil the Rice

    Boil the sella rice with salt and whole spices until approximately 70% cooked. The grains should be partially tender but still firm in the centre. Drain the rice thoroughly to prevent excess moisture from making the biryani mushy.

  8. Step 8: Layer the Chicken and Rice

    Spread the prepared chicken gravy evenly across the bottom of the pot. Add a layer of partially cooked rice over the chicken. Sprinkle a light, even layer of Bombay biryani masala over the rice, followed by some of the fried onion, mint, coriander, and dried plum mixture. Add another layer of rice, sprinkle Bombay biryani masala over it, and add more of the layering mixture. Repeat until all the rice is used, ensuring that Bombay biryani masala is sprinkled between every rice layer. Finish with a final layer of rice and the remaining fried onions, herbs, and dried plums.

  9. Step 9: Prepare the Kewra Mixture

    In a small bowl, mix the orange food colouring, kewra water, and plain water. Make a few small holes in the rice using the handle of a spoon. Pour a little of the mixture into the holes and drizzle the remainder lightly over the rice.

  10. Step 10: Steam the Biryani

    Cover the pot with a tight-fitting lid. For a better seal, place aluminium foil or a clean kitchen cloth between the pot and lid, ensuring the cloth stays away from the heat source. Cook over medium-high heat for about 5 minutes, then reduce to very low heat and steam for 15–20 minutes, or until the rice is fully cooked and the flavours have blended.

  11. Step 11: Rest and Serve

    Turn off the heat and let the biryani rest, covered, for 5–10 minutes. Gently fluff the rice from the sides and bottom, taking care not to break the grains or chicken pieces. Serve hot with fresh salad, mint raita, or cucumber yogurt raita.

Tips for the Best Special Bombay Biryani

  • Marinate the chicken in the yogurt, spices, ginger-garlic paste, and lemon juice for at least 2 hours in the refrigerator to develop deeper flavor.
  • Fry the onions until golden brown, watching carefully to prevent them from burning. Reserve some for layering and garnish.
  • Adjust the green chillies, red chilli powder, and Bombay biryani masala according to your preferred spice level.
  • Add tamarind puree gradually and taste the chicken gravy to achieve a balanced tangy flavor without overpowering the spices.
  • Cook the chicken until it reaches an internal temperature of 165°F (74°C) before serving. Avoid overcooking it during the gravy stage.
  • Boil the sella rice only until approximately 70% cooked. The grains should remain firm in the center because they will finish cooking during steaming.
  • Drain the rice thoroughly before layering to help prevent excess moisture and soggy biryani.
  • Make sure the chicken gravy is thick rather than watery before adding the rice layers.
  • Sprinkle the Bombay biryani masala lightly between the rice layers so its flavor is distributed evenly throughout the dish.
  • Spread the rice gently over the chicken gravy to maintain distinct layers and avoid breaking the partially cooked grains.
  • Seal the pot tightly with a lid during dum cooking to trap steam and help the rice finish cooking evenly.
  • Cook over very low heat during the final steaming stage and use a heavy-bottomed pot to reduce the risk of scorching.
  • Allow the biryani to rest, covered, for 5–10 minutes after cooking before gently fluffing and serving.
  • Serve hot with cucumber raita, mint yogurt sauce, or a fresh salad to balance the rich, spicy flavors.
  • Refrigerate leftovers promptly in shallow, airtight containers and consume within 3–4 days. Reheat until steaming hot throughout.