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Kitchen Corner

Bohri Chicken Biryani Recipe

kfoods.com
Image credit : Illustrative Image

Bohri Chicken Biryani is a popular Indian & Pakistani Rice recipe. As we that the biryani is one of the compulsory dish for all special occasion so Why not try this chicken biryani recipe that is unique and good in taste.

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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