Biryani

Prep time: 30 mins  –   Cook time: 2.5 hrs  –   Serves: 4

• 1 lb bone-in, skinless chicken or goat meat
• ½ packet (4 tbsp) Bohra Pantry Biryani Masala
• 3 cups of par boiled basmati rice
• 2-3 medium potatoes
• 3-4 tomatoes, finely chopped
• 2 medium onions, sliced thin
• 1 cup crisp fried onions
• 4-5 green chilies
• 6 cloves of garlic (optional)
• ½ cup cilantro leaves, chopped
• ¼ cup mint leaves, chopped
• 1 tbsp ginger garlic paste

• 1 tbsp Bohra Pantry Garam Masala
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 2 tsp cumin seeds
• 4 – 5 cloves
• 2 bay leaves
• 8-10 whole black peppercorns
• 8-10 strands of saffron, soaked in warm water/milk
• ½ cup oil
• 2 tbsp butter/ghee (clarified butter)
• ½ cup beaten plain yogurt
• Salt (to taste)

1. Marinate meat in ginger garlic paste, ¼ cup beaten yogurt, 1 tsp salt and 1 tbsp Biryani Masala for at least 1 hr.
2. Cut potatoes into cubes. Mix them with ½ tsp salt and ½ tsp red chili powder and fry in oil until golden brown.
3. Heat oil on medium heat, add cumin seeds and onions.
4. Once the onion browns, add bay leaves, whole black peppercorns, cloves, chopped green chilies and garlic. Let it cook for 3 mins.
5. Now add the chopped tomatoes, turmeric, remaining biryani masala, red chili powder, garam masala, mint and cilantro leaves. Let it cook until the fat separates from the mixture.
6. Then add meat, yogurt, fried onions, potatoes and one cup water, salt as per taste and mix well.  Let it cook until meat is tender and not too dry.
7. In another pot, grease the bottom with 1 tbsp butter or ghee and add a very thin layer of rice.
8. Next, layer the meat and potatoes mixture and cover this with the remaining rice.
9. Sprinkle the top of the rice with saffron, some crushed onions and 1 tbsp of butter/ghee.
10. Cover with lid and let it cook on very low heat for 20 mins.
11. Serve with Raita or a tomato, onion and cilantro relish.

Try our Biryani Masala