Bohri Chicken Biryani

1. 1
   prep · ~30 min

   Soak the rice and prep the biryani ingredients.

   1.Wash the basmati rice until the water runs mostly clear.

   2.Soak the rice in fresh water for 30 minutes, then drain well.

   3.Slice the onions thinly, chop the tomatoes, slit the green chilies, and whisk the yogurt.

   TIPDrain the soaked rice well so it parboils evenly and the grains stay separate later.
2. 2
   rest · ~15 min

   Soak the saffron.

   Put the saffron in warm water and let it stand while you cook the biryani. This helps the color and aroma spread evenly through the rice.

3. 3
   fry · ~12 min

   Fry the onions until golden.

   1.Heat the oil for frying in a wide pan over medium heat.

   2.Add the sliced onions and fry, stirring often, until deep golden and crisp.

   3.Lift them out and spread on a plate so they stay crisp.

   TIPPull the onions out just before they turn dark brown because they keep cooking from residual heat.
4. 4
   saute · ~1 min

   Cook the whole spices in ghee.

   Heat the ghee in a heavy pot. Add cumin seeds, cinnamon, green cardamom, cloves, and 1 bay leaf; cook for 30 seconds until fragrant.

5. 5
   saute · ~8 min

   Build the chicken masala base.

   1.Add half of the fried onions and cook briefly.

   2.Add ginger-garlic paste and green chilies, then sauté until the raw smell fades.

   3.Add chopped tomatoes and cook until soft and jammy.

   4.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
6. 6
   simmer · ~20 min

   Cook the chicken in the masala.

   Add the chicken pieces and mix well to coat. Stir in the yogurt, mint, coriander leaves, lemon juice, and 1/2 cup water. Cover and cook on medium-low heat until the chicken is nearly done and the masala is thick.

   TIPKeep the masala fairly thick at this stage so the biryani does not turn wet during dum cooking.
7. 7
   boil · ~8 min

   Parboil the rice.

   1.Bring 5 cups water to a boil in a large pot.

   2.Add the remaining bay leaf, black peppercorns, and salt for parboiling rice.

   3.Add the drained rice and cook until the grains are about 70 percent done.

   4.Drain the rice immediately.

   TIPThe grain should break with a firm center; overcooked rice will turn mushy on dum.
8. 8
   assemble · ~3 min

   Layer the biryani.

   1.Keep the chicken masala in the heavy pot as the bottom layer.

   2.Spread the parboiled rice evenly over the chicken.

   3.Top with the remaining fried onions and drizzle over the saffron water.
9. 9
   simmer · ~20 min

   Cook the biryani on dum.

   Cover the pot tightly and cook on very low heat until the rice is fully done and the flavors meld. Let it sit off the heat for a few minutes before opening.

   TIPSet the pot on a tawa or heavy pan if your stove runs hot; it protects the bottom layer from scorching.
10. 10
    serve · ~1 min

    Fluff gently and serve the biryani hot.

    Lift the rice from the side with a flat spoon so every serving gets both rice and chicken without breaking the grains too much.

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