Layered, aromatic and lightly tangy, the Bombay classic done with ASAL Bombay Biryani for a foolproof dum.
Ingredients
- 600g chicken or mutton
- 500g basmati rice, soaked
- 1 ASAL Bombay Biryani pack
- 2 onions, fried
- 150g yoghurt
- Potatoes, dried plums and mint
Method
- Marinate the meat in yoghurt and the ASAL Bombay Biryani mix for 20 minutes.
- Par-boil the rice with whole spices until 70% done.
- Cook the marinated meat with fried onions until nearly done.
- Layer rice over the masala, scatter mint and fried onion.
- Cover and steam on dum for 15 minutes, then fold gently and serve.
Chef's tips
- Bloom ASAL Bombay Biryani in hot oil for about 30 seconds before adding the main ingredients, it deepens the aroma.
- Adjust the heat with fresh green chilli, and stir in a spoon of yoghurt for a richer, milder gravy.
- Rest the dish for 5 minutes before serving so the spices settle, then finish with fresh coriander.
