Bombay Biryani | Mumbai Biryani

For the rice

• 1.5 cups basmati rice or 300 grams basmati rice
• 4 to 5 whole black pepper
• 1 star anise (chakriphool)
• 1 inch cinnamon
• 2 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 large tej patta or 2 small to medium tej patta (Indian bay leaf)
• 2 single strands of mace
• 5 cups water
• ¾ to 1 teaspoon salt or add as required

For birista

• 250 grams onions or 2 large onions or 2 cups thinly sliced onions
• 7 tablespoon oil

For vegetable gravy

• 1 teaspoon shahjeera (caraway seeds)
• 1 inch cinnamon
• 4 green cardamoms
• 4 cloves
• 2 single strands of mace
• 2 all spice (kabab chini) - optional
• 1 large tej patta or 2 small to medium tej patta (indian bay leaf)
• 1 tablespoon ginger garlic paste or 1 inch ginger and 9 to 10 medium sized garlic crushed to a paste in mortar-pestle
• 1 green chili - chopped
• 250 grams tomatoes or 3 medium to large tomatoes or 1.25 cups tomatoes
• 300 grams potatoes or 4 medium potatoes or 1.5 cups diced potatoes
• 2 to 3 medium or small to medium carrots or 1 cup chopped carrots
• 1/3 cup fresh or frozen peas - tightly packed
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 4 to 5 prunes (dried plums) - optional
• ½ cup curd (yogurt)
• 1 cup water
• 1 teaspoon salt or add as required

For layering bombay biryani

• ½ tablespoon chopped mint leaves
• 1 tablespoon chopped coriander leaves
• ½ tablespoon ghee
• 1 to 2 teaspoon kewra water (pandanus extract) - optional
• a few drops of natural orange or yellow color - (optional)
• ½ cup birista or fried onions