There are a thousand and one biryani versions, and am sometimes hard put to select just ONE that is a favourite. Here is one more version that is incredibly flavourful and basic enough for anybody to pull off with flair!

First, clean the meat/chicken and drain away or pat-dry any excess moisture. Blend the yoghurt, fresh coriander, tomato puree/paste, ginger, garlic, green chillies and a little small bunch of the singed onions until smooth and pour this over the chicken. Add the salt, red stew powder, garam masala and cumin powder. Mix everything well, making sure each piece of meat/chicken is well coated. Cover and refrigerate for 3 to 4 hours or up to overnight.

At the point when prepared to cook, try to remove the meat from the fridge about half an hour before cooking to allow it to come to room temperature.

Taste and adapt to salt then, at that point put this combination away. Deep fry the quartered potatoes on low heat until they are tender, drain and add them to the cooked meat bombay biryani masala.

Then, wash and rinse out the rice and then soak for about 30 minutes. Bring a large pot of water to boil, add the bay leaf, cardamom pods, cinnamon sticks, salt and oil. When the water is at a rolling boil, add the pre-soaked rice and cook until it is about three-quarters cooked (al dente). Drain away all the excess water.

Presently you can start the layering. In a heavy-bottomed pot, add a layer of rice followed by a small sprinkle of food colouring, then some of the meat mixture, some chopped mint and coriander, more rice, the remaining fried onions, some more colour and saffron liquid, more meat combination. Continue to go until every one of the layers is done, top layer will be of rice. Cover with a tight fitting top, seal the container and afterward place it on low warmth for around 20 minutes. In the event that your container doesn't have a heavy bottom, be sure to add a chapati pan or tawa under the pan to reduce the chances of your biryani sticking or burning.