Ashk Bombay Biryani 280g

Ashk Bombay Biryani is a vibrant and flavorful rice dish known for its aromatic spices and rich flavors. The term „Ashk“ in this context often refers to the onions used in the dish, which are typically caramelized to add depth and sweetness. Bombay Biryani, a variant from Mumbai (formerly Bombay), is known for its slightly tangy and spicy profile, often incorporating ingredients like yogurt and potatoes. Here’s how you can make it:
Ingredients:
For the Rice:
1 1/2 cups basmati rice
2 1/2 cups water
1 bay leaf
2-3 green cardamom pods
1-inch cinnamon stick
4-5 cloves
Salt to taste
For the Biryani:
250g potatoes, peeled and cut into chunks
1 cup yogurt (plain)
1 cup chopped tomatoes or tomato puree
1 cup fresh coriander leaves, chopped
1 cup fresh mint leaves, chopped
1 tbsp ginger-garlic paste
2-3 green chilies, slit (adjust to taste)
2-3 large onions, thinly sliced
2 tbsp biryani masala (store-bought or homemade)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp amchur (dry mango powder) or lemon juice (for tanginess)
2-3 tbsp oil or ghee
Fresh coriander and mint leaves for garnishing
Fried onions (optional, for garnish)
Instructions:
Prepare the Rice:
Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 20-30 minutes, then drain.
In a large pot, bring water to a boil. Add bay leaf, cardamom pods, cinnamon stick, cloves, and salt.
Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% cooked. Drain and set aside.
Fry the Potatoes:
Heat 2 tablespoons of oil or ghee in a pan. Fry the potato chunks until they are golden brown and partially cooked. Remove and set aside.
Prepare the Biryani Base:
In the same pan, add more oil or ghee if needed. Heat the oil and add the thinly sliced onions. Sauté until they turn golden brown and caramelized.
Add ginger-garlic paste and green chilies. Cook until the raw smell disappears.
Add the chopped tomatoes or tomato puree and cook until the oil starts to separate from the mixture.
Add Spices and Yogurt:
Add turmeric powder, red chili powder, coriander powder, cumin powder, and biryani masala. Cook for a minute.
Stir in the yogurt and cook until the mixture is well combined and slightly thickened.
Add the fried potatoes and mix well.
Layer the Biryani:
In a large pot or Dutch oven, layer half of the partially cooked rice at the bottom.
Spread the potato and spice mixture over the rice.
Add the remaining rice on top.
Sprinkle garam masala, amchur (or lemon juice), fresh coriander, and mint leaves over the top layer of rice.
Dum Cooking:
Cover the pot with a tight-fitting lid. You can seal the edges with a dough strip to trap the steam if desired.
Cook on low heat for 20-25 minutes, allowing the flavors to meld and the rice to cook completely.
Garnishing:
Garnish with additional fresh coriander and mint leaves, and fried onions if using.
Serving:
Serve Ashk Bombay Biryani hot with raita, pickle, or a side salad.
Enjoy the delicious and aromatic Ashk Bombay Biryani!