A fragrant and rich layered rice dish from the Dawoodi Bohra community. Tender chicken and potatoes are cooked in a tangy yogurt-based masala, then layered with long-grain basmati rice and slow-cooked to perfection on dum.
Prep45 min
Cook75 min
Soak30 min
Servings4
Serving size: 1.5 cups
879cal
43gprotein
116gcarbs
Ingredients
500 g Chicken (Bone-in, cut into medium pieces)
2 cup Basmati Rice (Aged, long-grain is best)
1 cup Curd (Whisked until smooth)
3 large Onion (Thinly sliced for birista)
2 medium Potato (Peeled and quartered)
3 medium Tomato (Pureed)
1 cup Oil (For frying onions and potatoes, excess will be removed)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic, melt-in-mouth Bohri chicken biryani with cool raita. A truly soul-satisfying flavor bomb!
This gujarati dish is perfect for lunch. With 969.3 calories and 47.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1.5 tsp Red Chili Powder (Adjust to your spice preference)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
2 tbsp Lemon Juice
1 tsp Salt (For chicken marinade)
1 pcs Bay Leaf
4 pcs Cloves
3 pcs Green Cardamom
1 inch Cinnamon Stick
0.25 cup Mint Leaves (Chopped, for layering)
0.25 cup Coriander Leaves (Chopped, for layering)
1 pinch Saffron
2 tbsp Milk (Warm, for soaking saffron)
2 tbsp Ghee (For drizzling)
Instructions
1
Marinate the Chicken (Minimum 1 hour)
In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, and 1 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or ideally for 4-6 hours for deeper flavor.
2
Prepare Rice and Saffron Milk (Approx. 15 minutes)
Gently wash the basmati rice in a few changes of water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain completely.
In a small bowl, soak the saffron strands in 2 tbsp of warm milk and set aside.
In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, cloves, green cardamoms, cinnamon stick, and 2 tsp of salt.
Add the drained rice to the boiling water and cook for 5-7 minutes until it is 70% cooked. The grains should be firm and have a slight bite. Immediately drain the rice in a colander to stop the cooking process.
3
Fry Onions (Birista) and Potatoes (Approx. 20 minutes)
Heat 1 cup of oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for 15-18 minutes until they are uniformly deep golden brown and crisp. Do not let them burn.
Using a slotted spoon, remove the fried onions (birista) and spread them on a plate lined with paper towels to absorb excess oil. Set aside.
In the same oil, fry the quartered potatoes until they are golden brown on all sides and cooked through. Remove and set aside.
4
Cook the Chicken Masala (Approx. 25 minutes)
Carefully remove the excess oil from the pan, leaving about 4-5 tablespoons.
Add the marinated chicken to the hot oil. Cook on high heat for 5-7 minutes, stirring continuously, until the chicken is sealed and changes color.
Reduce the heat to medium, add the tomato puree and slit green chilies. Cook for 10-12 minutes, stirring occasionally, until the tomatoes are well-cooked and oil starts to separate from the masala.
Add the fried potatoes, half of the prepared birista, and 0.5 tsp of salt (or to taste). Mix well and cook for another 5 minutes until the masala is thick and coats the chicken and potatoes.
5
Layer the Biryani (Approx. 5 minutes)
In a heavy-bottomed pot (handi) suitable for dum cooking, spread the entire chicken and potato masala evenly at the base.
Gently spread half of the 70% cooked rice over the chicken masala layer.
Sprinkle half of the remaining birista, half of the chopped mint, and half of the chopped coriander leaves over the rice.
Spread the remaining rice to form the top layer.
Garnish the top with the rest of the birista, mint, coriander, the saffron-infused milk, and drizzle the ghee evenly over the rice.
6
Dum Cook the Biryani (Approx. 35 minutes)
Cover the pot with a tight-fitting lid. To create a perfect seal, you can place a clean, damp kitchen towel under the lid or seal the edges with a simple dough made from flour and water.
Place the pot on the lowest possible heat setting on your stove. Let it cook on 'dum' for 20-25 minutes.
After 25 minutes, turn off the heat. Let the biryani rest, undisturbed, for at least 10-15 minutes. This allows the flavors to meld and the steam to settle.
7
Serve
Open the pot and enjoy the fragrant aroma. Use a flat spatula or fork to gently fluff the rice from the sides, ensuring you get a mix of rice and masala in each serving.
Serve the Bohri Chicken Biryani hot with a side of cooling cucumber raita or a simple kachumber salad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.