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Bohri Chicken Biryani Recipe

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1:05 - 0:10

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Nighat wasim from karachi

Ingredients

• Rice 1/2 kg
• Chicken - 8 pieces 1/2 kg
• Whole garam masala for boiling rice
• Green chillies
• Cloves of garlic
• Ginger
• Potatoes
• Red chilli powder
• Black cardamom (Bari elaichi) 1
• Cinammon stick, 1
• Cloves (Long) 5-6
• Black peppercorns (Kali mirchay) 5-6
• Zeera 1 tsp
• Yoghurt - beaten 1/2 cup
• Salt 2 1/2 tsp
• Tumeric (Haldi) 1/4 tsp
• Red chilli powder (Lal mirch) 1 tsp
• Onion - browned, and crushed lightly 1
• Mace 1/4 tsp
• Nutmeg (Javartri) 1/4 tsp
• Green cardamom powder (Choti elaichi) 1/4 tsp
• Oil 3/4 cup
• Saffron 1/8th tsp
• Kewra essance 1 tsp
• Yellow colouring as required
• Coriander leaves chopped 2 tbsp
• Green chillies 5-6
• Mint leaves 10-12

Method

• To Boil Rice: Soak rice for 30 mints, in boiling water, add 1 tbsp salt, and whole garam masala boil rice so they are half done.
• To Make Hara Masala: Add in a blender 7-8 green chillies, 7-8 cloves of garlic, 1 inch ginger and make a paste.
• To make Chicken Masala: Heat pan on medium flame, add 3/4 oil.
• Add 1 black cardamom (bari elaichi), 1 cinnamon stick, 5-6 cloves (Long) and 5-6 black peppercorns (kali mirchay) and 1 tsp zeera and followed by chicken.
• Then add hara masala and mix chicken.
• Add potatoes and mix.
• Add 2 1/2 tsp salt, 1/4 tsp haldi, 1 tsp Red chili (lal mirch).
• Add 1 cup little water to help and then add yoghurt and mix.
• Add browned onion, jafel, javartri, choti elaichi (green cardamom) powder.
• Cover with lid, and let it cook on medium-low heat.
• Once the chicken is almost cooked, add fresh chopped coriander leaves, green chilies and mint leaves, mix and cover.
• Once the water is evaporated and chicken is cooked, remove from heat.
• In the chicken pan, put the potatoes and chicken pieces against the sides of the pan, so that it forms a ring.
• There will be oil and masala left in centre of the pan.
• Then cover with the rice, without mixing.
• In a bowl dissolve yellow color, saffron and kewra essence, and sprinkle over on one side of the rice.
• Sprinkle 2-3 tsp of oil over the rice as well.
• Cover with lid, and on very low heat, put the biryani on dum (steam) for 10 mins.
• Note: You can make this chicken biryani with red meat; just add potatoes and other masala (spices) once the meat has cooked.

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