Bohri Biryani Recipe



Ready In:

60 minutes




  • 500 gms chicken cut into biryani pieces
  • 450 gms basmati rice half cooked
  • make a soft dough for dum

Dry spices:

  • 3 tbsp ghee
  • 7 green cardamoms
  • 3 star anise
  • 15-16 black peppercorns
  • 2 blade mace
  • 2 black cardamoms
  • 6-8 cloves
  • 1 inch cinnamon
  • 2 bay leaves


  • 2 medium-sized onions, sliced
  • 2 tbsp ginger-garlic paste
  • 3 tbsp chilli paste (more if you like it to be spicier)
  • 1/4 cup water
  • 1/2 cup yogurt
  • 1/4 cup fried onion paste
  • 3 tbsp fresh cream
  • 3 tbsp kaju paste
  • 1/2 tsp meetha attar
  • 1/2 tsp turmeric
  • 2 tbsp coriander powder
  • 2 tbsp garam masala
  • 1/4 cup water
  • 4-6 fried potato cubes
  • 2 tbsp fried onions
  • 1/4 fresh mint leaves
  • Salt to taste

For garnish:

  • 1/4 cup of fresh mint leaves
  • 3 tbsp fried onions
  • 1/2 tsp of saffron dissolved in 3 tbsp of milk (The bright orange color in the photo is because of the extra saffron (I prefer), however, it is optional)
  • 1/2 tbsp ginger juliennes

Step by Step Instructions

Note: Add salt while boiling the rice and prepare the rice simultaneously with chicken to save the moisture. An authentic Bohri Biryani also requires finely chopped tomatoes added to the chicken marinade, I used 2 tomatoes, however, it is OPTIONAL as not everybody likes the tangy flavor in the biryani, but it’s worth a risk 🙂

  • Heat the ghee in the cooking pot and start adding all the ingredients listed under dry spices.
  • Cook uncovered for 2-3 minutes followed by adding sliced onions and cook until golden brown.
  • Add the ginger-garlic paste, chilli paste cook for 2 minutes, add the chicken with 1/4 cup of water and mix well.
  • Next, let us add REST of the ingredients one after another listed under Marinade and mix it thoroughly until well combined and cook for 5 minutes.
  • Now check the salt before transferring half of the chicken into a bowl and add 1/2 of the cooked rice to the pot, add a layer of chicken gravy over rice spreading chicken and potatoes evenly, and add a layer of remaining rice.
  • On top sprinkle dissolved saffron, 3 tbsp of ghee, fried onions, ginger juliennes, and cover the pot tightly with dough to keep the steam entrapped, on very low heat put it on dum for about 30 minutes.
  • After 30 minutes check and see if the Biryani is cooked, the rice should be soft and chicken should be tender practically falling off the bone.
  • Scoop a little to see if it is well cooked from inside if you think it didn’t then continue on dum (probably another 15 minutes) until it is cooked and serve hot with some raita or salan.