Bohra Biryani Recipe
This is a juicy biryani recipe. Senior adults and kids would love this bohra biryani.
Servings 14 servings
Calories 598kcal
Ingredients
- ¾ kg (6 medium) sliced onions
- ½ kg (4 medium) potato ,peeled and cut in large chunks
Green Masala
- 8-12 small green chilli or 2 tablespoon green chilies paste
- 2 inch piece ginger or 1 tablespoon ginger paste
- 6 garlic cloves or 1 tablspoon garlic paste
Spices
- 4 black cloves (laung)
- 10 black pepper corns (sabut kali mirch)
- 1 tablespoon cumin (sabut zeera)
- 2-3 green cardamom (choti elaichi)
- 1 black cardamom (bari elaichi)
- 1 big bay leaf (teej patta)
- 2 inch stick cinnamon (dal cheeni)
- 2 tablespoon coriander powder (dhanya) powder
- 1 teaspoon turmeric (hald)i powder
Other
- 1 kg chicken pieces 1 full chicken pieces
- ½ kg (5 medium) chopped tomato
- 3-4 dried plum aloo bukhara
- ½ cup yogurt dahi
- 2 tablespoon chopped fresh coriander
- 3-4 medium green chilies
- a pinch of saffron dissolved in 2 tbs water.
- 1½ cup oil
- salt to taste
Ingredients for rice
- ¾ kg basmati rice
- 1 teaspoon cumin sabut zeera
- 6-8 black pepper sabut kali mirch
- salt to taste
Instructions
Steps for Prepping
- Wash and soak rice for 20 minutes.
- In a skillet take oil, fry onions till golden brown, dish out on kitchen towel and crush them with hands or mixer.
- In the same skillet using same oil of onions, fry potatoes till golden. Dish out and set aside.
- Make green paste of chili, garlic and ginger called green masala. Set aside.
Step for Chicken Gravy
- Take out extra oil from skillet leaving only 3 tbs. (this extra oil will be used later)
- In this oil on low flame, add dry whole spices (green cardamom, black cardamom, cumin, bay leaf, cinnamon, pepper and clove), fry lightly to release flavors.
- Now, add powdered spices (coriander and turmeric ), stir a little and add green masala and salt, fry for 1 minute.
- Add chicken and fry till the color of chicken changes, add chopped or pureed tomatoes, cover and cook for 5 minutes.
- After five minutes, add fried, crushed onions, cover and cook for 15 minutes till chicken is tender.
- Add yogurt and plum, let simmer to reduce water. The gravy will be thick but not fully dried.
- Add fried potatoes, chilies and coriander.
Steps For Rice
- On step 9, while chicken is cooking, fill a large vessel in which we will make biryani ( 12 inch diameter measuring from inside) more than half with water, add whole spices and salt.(check notes for tip). Bring water to boil.
- Once the water is boiled add soaked rice and cook for 7-10 mins, we will not fully cook but use half cooked rice(1 kanni left ). Strain the water from rice when 70% cooked.
Steps For Assembling
- Now in the rice pot add 2 tablespoon of extra oil that we had saved and smear it on the base, add ¾ of rice in the pot. Add layer of chicken gravy, spreading chicken and potatoes evenly. Add a layer of remaining rice.
- On top add dissolved saffron and remaining extra oil of onion. (Cover tightly to keep steam entrapped, put it for dum for 15 minutes.
- Biryani is ready to serve.
Nutrition
Calories: 598kcal | Carbohydrates: 62g | Protein: 15g | Fat: 32g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 216mg | Potassium: 523mg | Fiber: 5g | Sugar: 6g | Vitamin A: 156IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg