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Pakistani Bohri  Chicken Biryani  Recipe and Cooking Tips

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Bohri Chicken Biryani Recipe

Bohri Chicken Biryani Recipe .Learn how to cook best and tasty Bohri Chicken Biryani. An easy way and tips how to cook Bohri Chicken Biryani at home .Detail of ingredients of Bohri Chicken Biryani and instruction.


Rice 1/2 kg
Chicken - 8 pieces 1/2 kg
Whole garam masala for boiling rice
Green chilies
Cloves of garlic
Red chili powder
Black cardamom (Bari elaichi) 1
Cinnamon 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
Turmeric (Haldi) 1/4 tsp
Red chili 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 essence 1 tsp
Yellow coloring as required
Coriander leaves chopped 2 tbsp
Green chilies 5-6
Mint leaves 10-12


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 chilies, 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 mines.
Note: You can make this chicken biryani with red meat; just add potatoes and other masala (spices) once the meat has cooked.