Entree: India – Bohri Muslim Cuisine – بوہری بریانی ➤ Bohri Biryani (Layered spiced basmati rice with marinated meat prepared in the Bohri Muslim community style, cooked on dum for fragrant, moist grains and tender meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 50 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 4 bone-in chicken pieces, approx. 2 lb (900 g) total
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 ml) ginger-garlic paste
- 1 tbsp (15 g) Kashmiri chili powder or sweet paprika
- 2 tsp (4 g) garam masala
- 1 tsp (3 g) turmeric powder
- 2 tsp (10 g) kosher salt, divided
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) ghee, divided
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 3 cups (600 g) basmati rice, soaked 30 minutes then drained
- 6 cups (1.4 L) water for par-cooking rice (adjust for pot size) or as needed
- 6 whole cloves
- 4 green cardamom pods
- 1 cinnamon stick (about 2 inches / 5 cm)
- 2 bay leaves
- 1/4 tsp (0.5 g) saffron threads soaked in 3 tbsp (45 ml) warm milk
- 1/2 cup (15 g) chopped cilantro
- 1/4 cup (10 g) chopped fresh mint
- 2 green chilies, slit lengthwise
- 1 tsp (4 g) sugar
- 1/4 cup (60 ml) warm milk (if additional moisture needed)
- Salt to taste for final seasoning

Instructions

1. In a large bowl combine yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, turmeric, 1 tsp salt and lemon juice. Add the chicken pieces, coat well, cover and marinate at least 1 hour or up to overnight in the refrigerator.
2. Heat 1 tbsp ghee and 1 tbsp oil in a wide heavy pot over medium heat. Fry the sliced onions until deep golden brown and caramelized, stirring often; remove half for garnish (birista) and reserve the rest in the pot.
3. Add the marinated chicken to the pot with the remaining caramelized onions. Cook over medium-high heat 6–8 minutes, turning until the chicken is browned. Add 1/2 cup water, cover and simmer 10–12 minutes until chicken is nearly cooked through. Adjust salt.
4. Meanwhile bring 6 cups water to a rolling boil with whole cloves, cardamom, cinnamon and bay leaves. Add soaked, drained basmati rice and 1 tsp salt, par-cook the rice until about 70% done (grains still have a slight bite), then drain rice in a colander.
5. Reduce chicken heat to low. If the pot is large enough for layering, spread half of the par-cooked rice over the chicken in an even layer. Sprinkle half of the fried onions, half the cilantro, half the mint, slit green chilies, a pinch of sugar and drizzle 1 tbsp ghee and half the saffron milk over the rice.
6. Layer the remaining rice on top, then repeat with remaining fried onions, cilantro, mint, saffron milk and another drizzle of ghee. If needed, add up to 1/4 cup warm milk around edges to maintain moisture.
7. Seal the pot with a tight-fitting lid or cover with dough/aluminum foil to create a seal. Cook on a very low heat (dum) for 20–25 minutes so flavors meld and rice finishes cooking through.
8. Turn off heat and let the biryani rest sealed for 10 minutes. Gently fluff and lift from the bottom to mix layers slightly before serving.
9. Serve hot with raita, lemon wedges and extra fried onions on top.