Bohri Chicken Biryani with Cucumber Raita

Instructions

1. 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. 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. 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. 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. 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. 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. 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.