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Bombay Biryani Recipe

Bombay Biryani Recipe

Bombay biryani is a classic Indian dish originated in Bombay or Mumbai city. The dish is made with highly fragrant basmati rice and various aromatic spices. The process of making Bombay biryani resembles other Biryani dishes to a large extent. But what makes this biryani variant unique is its highly fragrant spices.

The dish requires many whole spices, which you might have difficulty getting from your local spice store. In this case, you can opt for a premade spice mix called Bombay Biryani masala. This spice mix has a perfect blend of every spice in the dish. Moreover, you can easily avoid the hassle of procuring and grinding various spices needed in this dish.

Using premade spice mix will help you shorten your cooking time. So that you can quickly prepare the dish whenever you want. With that said, let’s jump in further and learn the Bombay biryani recipe.


For rice:

  • 1 cup basmati rice (soaked for at least 30 minutes)
  • 6 cup water
  • 2 cardamom
  • 4 cloves
  • 1-inch cinnamon
  • 2 bay leaves
  • 5-7 black peppercorns
  • 1 chilli (slit)
  • 1 teaspoon salt
  • 2 teaspoon oil

For biryani

  • 2 tablespoon oil
  • 1 teaspoon ghee (clarified butter)
  • 1 teaspoon Bombay biryani masala
  • 1 onion (sliced)
  • 1 teaspoon ginger-garlic paste
  • 1 tomato (finely chopped)
  • 1 potato (diced)
  • 5 beans
  • 7 florets cauliflower
  • 2 tablespoon peas
  • 5 cubes capsicum
  • ½ carrot chopped
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 2 dried plums
  • ¾ cup of yoghurt
  • 1 cup water
  • Salt as per taste

For layering:

  • 4 tablespoon coriander leaves (finely chopped)
  • 4 tablespoon fried onion slices
  • 2 tablespoon min leaves (finely chopped)
  • 1 tablespoon saffron or yellow food colour infused milk (soak 2-3 saffron strands in milk for 1 or more hours)
  • ¼ teaspoon water
  • 1 teaspoon ghee (clarified butter)


Step 1: Cooking the rice for Bombay biryani

  • Heat up 6 cups of water in a large vessel.
  • Add cardamom, cloves, cinnamon, bay leaves, and black peppercorns.
  • Also, add salt, oil, and chilli.
  • Add soaked basmati rice and stir everything well.
  • Boil for 3 minutes or until the rice is half-cooked. Do not cook fully.
  • Drain the excess water from the rice and keep them aside.


Step 2: Cooking vegetables and masalas

  • Heat up 2 tablespoons of oil and 1 teaspoon of ghee in a large cookware.
  • Add sliced onions followed by ginger-garlic paste.
  • Saute the onions until they turn golden brown.
  • Add the chopped tomato and saute it until it turns soft and mushy.
  • Add chopped potato and carrot. Cover the vessel and cook until half cooked.
  • Add turmeric powder, cumin powder, coriander powder, red chilli powder, Bombay biryani masala, plum prunes, and ½ teaspoon salt.
  • Saute the spices until they turn aromatic.
  • Additionally, add the yoghurt and saute until it starts releasing the oil.
  • Now add remaining veggies like beans, cauliflower, capsicum, and peas.
  • Mix everything well and saute for a minute.
  • Now add 1 cup of water and mix well.
  • Cover the cookware and cook for 5 minutes or until vegetables are half cooked.
  • Take out 1 cup of gravy and keep it aside.


Step 3: Layering the rice

  • On low flame, layer 2 tablespoons of coriander leaves and 2 tablespoons of fried onion.
  • Spread half of the cooked rice over biryani gravy.
  • Layer the reserved gravy evenly on the rice layer.
  • Further, spread the remaining rice and level up everything.
  • Top with remaining coriander leaves, fried onion, and mint leaves
  • Sprinkle saffron or yellow-coloured milk, ¼ cup water, and 1 teaspoon ghee.
  • Cover the cookware with aluminium foil and close the lid. You can also use dough instead of foil. In this case, cover the top and stick the dough around it.
  • Simmer everything for 20 minutes until the rice is fully cooked.
  • Remove it from the flame and let it rest for 10 minutes while covered.
  • Uncover the foil or dough. Now your Bombay biryani is ready. You can serve it with raita and sliced onions.

Now that you know the full Bombay biryani recipe, it is time to create this savoury rice dish at your home and devour it. But make sure you have Bombay biryani masala in your spice rack before you start the preparation.

If you want to purchase a high-quality Bombay biryani masala in bulk, check out the Indian masala section of our website. You’ll find a lot of Indian spice mixes along with premium Bombay biryani masala to buy at wholesale rates.

Order fresh bulk spices online from Kitchen Hutt Spices:


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