Bohri Biryani

Cuisines

Best for

Recipe

Ingredients

2 cups	basmati rice
500 grams	chicken, cut into pieces
1 cup	yogurt
2 tablespoons	ginger-garlic paste
2 tablespoons	Bohri biryani masala
1 teaspoon	red chili powder
1 teaspoon	turmeric powder
1 teaspoon	cumin seeds
2	medium onions, thinly sliced
1/4 cup	oil
1/4 cup	fresh coriander leaves, chopped
1/4 cup	fresh mint leaves, chopped
2	green chilies, slit
1	lemon, juiced
—	salt to taste
1/2 teaspoon	saffron strands
1/4 cup	warm milk

Instructions

1. 1 Wash and soak the rice for 30 minutes.
2. 2 In a bowl, marinate the chicken with yogurt, ginger-garlic paste, Bohri biryani masala, red chili powder, turmeric powder, and salt. Let it rest for 20 minutes.
3. 3 Heat oil in a large pot and fry the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.
4. 4 In the same pot, add cumin seeds and let them splutter.
5. 5 Add the marinated chicken to the pot and cook on medium heat until the chicken is cooked through and the oil separates.
6. 6 Boil water in a separate pot, add salt, and cook the soaked rice until it's 70% cooked. Drain and set aside.
7. 7 Layer the cooked chicken with half of the rice. Sprinkle half of the chopped coriander, mint leaves, green chilies, and fried onions.
8. 8 Add the remaining rice on top and repeat the layering with coriander, mint, green chilies, and fried onions.
9. 9 Dissolve saffron strands in warm milk and pour over the top layer of rice.
10. 10 Cover the pot tightly and cook on low heat (dum) for 15 minutes.
11. 11 Once done, gently mix the biryani and serve hot with lemon juice drizzled over.