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