This post is long over due and it is dedicated to Mumbai foodies!
One big difference and only difference according to me is tomatoes, Mumbaiites love their biryani little tangy. Here is the recipe of Mumbai special biryani as conceived by me. Happy to hear your thoughts!
Ingredients (serves 4)
2 cups basmati rice
2 large potatoes boiled and peeled - each cut into 4 pieces
4 onions cut julienne style
1/2 cup mint leaves , finely chopped
2 tbsp ginger garlic paste
11/2 cup tomato purée
1 cup fried onions
1 tbsp roughly chopped pistachio/almonds
[Cut onions julienne style and deep fry in oil or ghee. Sprinkle salt at the time of frying to make them more crispy]
2 tbsp raw papaya paste
[Helps in making the meat soft, alternately you can use meat tenderizer]
Dalchini - 2 pieces each 1 inch
Lavang - 5
Tej patta - 1 large
Chakra phool - 1
Shah jeera - 1 tsp
Jayphal - 1/2
Choti elaichi - 5
Badi elaichi - 1
4-5 tiny saffron strands
[Alternately you can use Badshaah saffron milk masala 1 tsp]
Pinch of haldi
1 tsp tandoori masala
[I use Shaan tandoori masala, its perfect!]
11/2 tsp amchur powder (or 2 tsp lime juice)
1/2 cup milk
Make thin and deep cuts on all the pieces.
Add marinated meat and fry on high flame by stirring occasionally for about 8-10 minutes.
Close the lid and leave it to cook till 6-7 whistles.
Keep aside till pressure drops.
Heat a big frying pan. Add mutton curry to this pan and mix well.
Add tomato purée and mint leaves and mix well. Cover the lid and let it cook for 10 mins(till oil separates).
Dissolve saffron or any kesar milk masala in 1/2 cup of warm milk and add pistachios.
[If the lid seals well, its good. Otherwise, seal the lid with the help of atta dough so as to preserve the aroma inside.]