Bohri Biryani | Eid Special | Sanjeev Kapoor Khazana

Bohri Biryani showcases the vibrancy and versatility of the Bohri Culture. Fragrant and spicy, much like the original fare,this recipe is a must-try!

BOHRI BIRYANI

Ingredients

400 grams chicken on bone, cut into 1 inch pieces
3 cups basmati rice, soaked and drained
4-5 tablespoons ghee
3-4 green cardamoms
2 star anise
2-3 black peppercorns
1 mace
2-3 black cardamoms
6-8 cloves
1 inch cinnamon
1 bay leaf
1 medium onion, finely chopped
1 tablespoon ginger-garlic paste
½ teaspoon green chilli paste
¼ cup yogurt
2 dried plums
2 teaspoons browned onion paste
2 teaspoons cashew nut-melon paste
¼ cup fresh cream
1 medium potato, cut into cubed and fried
Salt to taste
½ teaspoon coriander powder
¼ teaspoon turmeric powder
1 teaspoon garam masala powder
2 tablespoons browned onions + for garnishing
1½ tablespoons fresh mint leaves + for garnishing
1 teaspoon saffron, soaked in water
1 teaspoon rose water
2 teaspoon screwpine essence (kewra)
1 tablespoon ginger juliennes
Whole wheat flour (atta) dough for sealing
Raita for serving

Method

1. Heat ghee in an aluminium vessel. Add green cardamoms, star anise, peppercorns, mace, black cardamom, cloves, cinnamon, bay leaf and sauté well. Add onions and sauté.
2. Add ginger-garlic paste, milk and cook for a minute. Add green chilli paste and mix well. Add chicken, mix and cook for a minute. Add ¼ cup water, yogurt, mix and cook for 2-3 minutes.
3. Add dried plums, mix and cook. Add brown onion paste and mix. Add cashew nut-melon paste, fresh cream, potatoes, salt and ¼ cup water, mix and cook.
4. Add coriander powder, turmeric powder, garam masala powder, browned onions, and 1 tablespoon mint leaves and mix well.
5. Add rice, saffron, rose water, screwpine essence, remaining mint leaves, ginger and mix gently.
6. Add ghee around the edges and over the rice, remaining brown onions and cover. Seal the edges with dough and cook till rice is fully done.
7. Cut off the dough with a knife, open the lid and remove from heat.
8. Garnish with brown onions and mint leaves. Serve hot with raita.

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