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Bohri Biryani recipe formatted for ease of cooking:

*Bohri Biryani*

1. *Fry Potatoes:*
Heat ghee in a kadhai.
Fry parboiled potatoes with a pinch of salt until golden brown.

2. *Prepare Biryani Masala:*
In a saucepan, dry roast cinnamon, bay leaves, green cardamoms, black cardamom, cloves, star anise, black peppercorns, coriander seeds, shahi jeera, and cumin seeds until fragrant.
Let cool, then blend into a fine powder.

3. *Marinate Chicken:*
In a bowl, combine chicken with ginger-garlic-green chili paste, yogurt, birista (fried onions), chopped coriander and mint leaves, birista oil, lemon juice, biryani masala, red chili powder, spicy red chili powder, turmeric powder, salt, and pepper.
Mix well and marinate for at least 30 minutes.

4. *Sauté Chicken:*
In the same kadhai used for potatoes, add a bit more ghee.
Sauté marinated chicken with 2 bay leaves.
Add chopped tomatoes, cook well.
Add water and cook until chicken is about 90% done.

5. *Cook Rice:*
In another kadhai, cook washed and soaked basmati rice with green cardamoms, shahi jeera, cloves, and a pinch of salt until it's 90% done.

6. *Assemble Biryani:*
Spread the partially cooked rice over the sautéed chicken.
Top with fried potatoes.
Add chopped coriander and mint leaves, birista, ghee.
Sprinkle with kewra water, rosewater, biryani masala, and a milk-saffron mixture.
Cover and cook on Dum (low heat) for 15 minutes.

*Serving:*
Serve the Bohri Biryani hot with raita.

Enjoy your flavorful and aromatic Bohri Biryani!