Bohra Biryani Recipe

Bohra Biryani Recipe
Yields6 Servings
Prep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs


  • ¾ kg (6 medium) sliced onions
  • ½ kg (4 medium) potato,peeled and cut in large chunks


  • 8-12 small green chillior 2 tablespoon green chilies paste
  •  piece ginger or 1 tablespoon ginger paste
  • 6 garlic cloves or 1 tablspoon garlic paste


  • 4 black cloves(laung)
  • 10 black pepper corns(sabut kali mirch)
  • 1 tablespoon cumin(sabut zeera)
  • 2-3 green cardamom(choti elaichi)
  • 1 black cardamom(bari elaichi)
  • 1 big bay leaf(teej patta)
  • 2 inch stick cinnamon(dal cheeni)
  • 2 tablespoon coriander powder(dhanya) powder
  • 1 teaspoon turmeric(haldi) powder


  • 1 kg chicken pieces1 full chicken pieces
  • ½ kg (5 medium) chopped tomato
  • 3-4 dried plumaloo bukhara
  • ½ cup yogurtdahi
  • 2 tablespoon chopped fresh coriander
  • 3-4 medium green chilies
  • a pinch of saffrondissolved in 2 tbs water.
  •  cup oil
  • salt to taste


  • ¾ kg basmati rice
  • 1 teaspoon cuminsabut zeera
  • 6-8 black peppersabut kali mirch
  • salt to taste


  • Wash and soak rice for 20 minutes.
  • In a skillet take oil, fry onions till golden brown, dish out on kitchen towel and crush them with hands or mixer.
  • In the same skillet using same oil of onions, fry potatoes till golden. Dish out and set aside.
  • Make green paste of chili, garlic and ginger called green masala. Set aside.


  • Take out extra oil from skillet leaving only 3 tbs. (this extra oil will be used later)
  • In this oil on low flame, add dry whole spices (green cardamom, black cardamom, cumin, bay leaf, cinnamon, pepper and clove), fry lightly to release flavors.
  • Now, add powdered spices (coriander and turmeric ), stir a little and add green masala and salt, fry for 1 minute.
  • Add chicken and fry till the color of chicken changes, add chopped or pureed tomatoes, cover and cook for 5 minutes.
  • After five minutes, add fried, crushed onions, cover and cook for 15 minutes till chicken is tender.
  • Add yogurt and plum, let simmer to reduce water. The gravy will be thick but not fully dried.
  • Add fried potatoes, chilies and coriander.


  • On step 9, while chicken is cooking, fill a large vessel in which we will make biryani ( 12 inch diameter measuring from inside) more than half with water, add whole spices and salt.(check notes for tip). Bring water to boil.
  • Once the water is boiled add soaked rice and cook for 7-10 mins, we will not fully cook but use half cooked rice(1 kanni left ). Strain the water from rice when 70% cooked.

    • Now in the rice pot add 2 tbsp of extra oil that we had saved and smear it on the base, add ¾ of rice in the pot. Add layer of chicken gravy, spreading chicken and potatoes evenly. Add a layer of remaining rice.
    • On top add dissolved saffron and remaining extra oil of onion. (Cover tightly to keep steam entrapped, put it for dum for 15 minutes.
    • Biryani is ready to serve.



Bohra Biryani Recipe