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Bombay Biryani

Bombay Biryani brings you flavors that are infused into every grain of rice. Listen to the podcast below, checkout the recipe and start cooking!


For the rice

• 1.5 cups basmati rice

• 1 teaspoon ghee

• 1 cinnamon stick 2” in length

• 1 teaspoon salt

For the Biryani vegetables curry

• 2 cups mixed vegetables – carrots cut into ½” x ½” cubes, cauliflower cut into florets 1” x 1”, paneer cut into small cubes 1” x 1”

• ¼ teaspoon turmeric powder

• ¼ teaspoon red chile powder

• 1 teaspoon MDH Bombay Biryani Masala

• ½ teaspoon salt

• 1 tablespoon plain yogurt (full fat or nonfat)

• 1 red onion sliced into thin half-moon slices

• 1 tomato diced into pieces, 1” x 1”

• ½ teaspoon ginger garlic paste

For the final layering

• 1 teaspoon ghee

• 1 cup fried onions

• 1 cup cashews



  • Knife

  • Cutting board


  • 1 sauté pan

  • 1 skillet

  • 1 Thick bottom pan

  • 1 baking dish

  • Wooden stirring spoon


For the rice

  1. Wash 1.5 cups of rice well in running water and drain several times till the drained water is clear.

  2. Place a thick-bottomed pot on medium heat and pour 1 teaspoon ghee in it.

  3. Add cinnamon stick and after a minute, pour the washed rice into it.

  4. Pour 3 cups of room temperature water and 1 teaspoon salt and let the rice cook. Keep an eye on the rice and as soon as the water disappears, cover with a lid and lower the heat.

  5. Check after 5 minutes if the grain is tender and fully cooked. Do not move away to do other chores as the rice can stick to the bottom and burn in minutes. Turn the heat off and set aside

For the Biryani curry

  1. Combine the cut vegetables, ¼ teaspoon turmeric powder, ¼ teaspoon red chile powder, ½ teaspoon MDH Bombay Biryani Masala, ½ teaspoon salt and 1 tablespoon yogurt in a bowl. Let it marinate for a minimum of 10 minutes.

  2. Place a sauté pan on the burner. and pour 2 Tbsp oil in it. Turn the heat to medium.

  3. Pour onion slices and sauté till they turn golden brown. This should take about 7-8 minutes.

  4. Add chopped tomatoes and ginger garlic paste.

  5. Follow up with the marinated vegetables and ¼ cup water. Let the vegetables cook. This should take about 15 minutes

For the final layering

  1. Heat the oven to 170 degrees Fahrenheit.

  2. Turn the heat to medium and add ghee and cashews to a skillet. Let the cashews become golden brown. Set them aside.

  3. Take a baking dish and cover the bottom with a layer of cooked rice

  4. The next layer is that of the vegetables. Alternate between rice and vegetables till you run out of them.

  5. Cover with fried cashews and fried onions.

  6. Keep the baking dish in the warm oven for an hour.

  7. Serve hot with cucumber raita.This biryani tastes fantastic the next day too.

Cucumber Raita

Cucumber raita is an easy-peasy yogurt-based dish that can be paired with a rice dish like biryani. Tomatoes and onion raita are common too. Or skip the cucumber for a still great accompanment!



  • 1 regular cucumber or English cucumber peeled and diced into 1/4' x 1/4" pieces

  • 1/2 cup plain yogurt

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon salt

  • Chopped cilantro for garnish (optional)


  • Knife

  • Cutting board

  • Peeler


  • Bowl


  • Mix all the ingredients and serve.

  • If you are making raita in advance, skip the salt. Add the salt just before serving to prevent the raita from becoming watery.


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