Bohri Chicken Biryani by Zarnak Sidhwa

Ingredients:

• Rice 1/2 kg
• Chicken 1/2 kg
• Garam masala 1 tbsp

To Grind:

• Green chilies 7-8
• Cloves of garlic 7-8
• Ginger 1 tbsp

Other Ingredients:

• Potatoes 2
• Big cardamom 1
• Cinnamon stick 1
• Cloves 5-6
• Black peppercorns 5-6
• Cumin seeds 1 tsp
• Yogurt 1/2 cup
• Salt 2-1/2 tsp
• Turmeric 1/4 tsp
• Red chili powder 1 tsp
• Browned onion 1
• Mace 1/4 tsp
• Nutmeg 1/4 tsp
• Green cardamom 1/4 tsp
• Oil 1/4 cup
• Saffron a pinch
• Kewra essence 1 tsp
• Yellow food color few
• Chopped green coriander 2 tbsp
• Green chilies 5-6
• Mint leaves 10-12
  

Method:

1. To boil rice: Soak rice for 30 minutes, drain and in boiling water, add 1 tbsp salt and whole garam masala, boil rice so they are half done.
2. To make masala: Add in a blender green chilies. garlic, ginger and make a paste.
3. To make chicken masala: Heat oil.
4. Add black cardamom, cinnamon stick, cloves, black peppercorns, 1 tsp cumin seeds, then saute and add chicken.
5. Then add ground masala and mix chicken.
6. Add potatoes and mix.
7. Add salt, turmeric, red chili.
8. Add 1 cup little water to help and then add yogurt and mix.
9. Add browned onion, mace, nutmeg, green cardamom powder.
10. Cover with lid and let it cool on medium heat.
11. Once the chicken is almost cooked, add chopped coriander leaves, green chilies, green chilies 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 center of the pan.
15. Then cover with the rice, without mixing.
16. In a bowl, dissolve yellow color, saffron and kewra essence 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 every low heat heat, put the biryani on steam for 10 minutes.