Bohri Chicken Biryani Recipe

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

How To Cook Bohri Chicken Biryani : • 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.