Bombay Chicken Biryani Eid Special Recipe



  • 1 kg chicken
  • 750 gm rice, soaked for 30 minutes
  • 1/2 cup Oil or ghee
  • 4 Onions, finely chopped
  • 3 potatoes, peeled and halved
  • 6 tomatoes , finely chopped
  • 1/2 cup Yogurt
  • 1 tbsp garlic paste
  • 1 tbsp chopped ginger
  • 6 green chillies
  • 2 tbsp salt
  • 1 pinch Yellow food colour, mixed in 4 tbsp milk
  • 1 packet Bombay biryani masala mix


  • Fry onions in oil or ghee until golden brown.
  • Add meat, ginger, garlic, tomatoes, yoghurt and bombay biryani mix and fry for 10-15 minutes.
  • Add the potatoes when meat is half tender.
  • Add 1 cup of water and cook on low heat until meat is tender (water is not needed for chicken).
  • When oil or ghee separates from gravy, add green chillies and cook for another 2 minutes then turn the heat off.
  • In another pan, boil rice in 6-8 cups of water with 2 tbsp of salt.
  • Drain water when rice is half done.
  • Set rice and meat curry in alternate layers in a big cooking pan. Sprinkle yellow food colour on rice.
  • Cover and cook on low heat for 10-15 minutes.
  • Garnish Bombay Biryani with sliced boiled eggs.
  • Delicious Bombay Biryani is ready to serve.
  • Serve with raita and salad.