very special Mumbai Chicken Biryani what i had recently and i still call it as bombay biryani and with chicken and vegetables or even egg makes it very specialBombay masala chicken biryaniIngredients;-Red chillies - 4 no’sCardamom - 4 no’sCinnamon - 1Bay leaf - 1Dry ginger - 1 small pieceNutmeg - small pieceBlack cardamom - 1Coriander seeds - 1 tspPepper - 1 tspCloves 6 - no’sFennel seeds - 1 tspCumin seeds - 1 tspCaraway seeds - 1 tspSlice garlic - 1 tspMint leaves - 1 bunchFlavouring salt - ½ tspDried plums - 4 no’sWhole garam masalaSlice onions -1 cupGinger garlic paste - 2 tspPotatoes - 2 no’sGreen Chilli paste - 2 tspCurd - 1 cupBrown onions - ½ cupCoriander leaves - 1 bunchSaffron water - 1 tspBasmati rice - 3cupsChicken - 500 kgOil - as requiredSalt - to tasteWater - as requiredMethod;-Heat a pan add red chillies, cardamom, bay leaf, dry gingerNutmeg, black cardamom, coriander seeds, pepper, cloves,Fennel seeds, cumin seeds, caraway seeds,slice garlic, mint,Roast it on a low flame.Now cool the mixture transfer into a jar, grind in to Fine powder.In a pestle put some coriander seeds, fennel seeds, cumin seeds,Bay leaf, cardamom, and just crush it.Transfer to a plate and add some flavouring salt, alsoDried plums, grinded masala, and mix it.Heat a pan add oil, whole garam masala, slice onions, salt, And cook it. Add ginger garlic paste, chicken pieces, potato pieces, Green chilli paste, mint leaves, curd, tomatoes, grindedMasala, salt, put on lid and cook for a few minutes.Take a pan add water and boil it. Add oil, salt soakedBasmati rice and cook it.Now add rice in a cooking pan, add mint leaves, brown onions,Coriander leaves, food colour and cook for 10 minutes in A slow flame. Transfer to a plate serve with raita.#vahchef