Bohri Chicken Pulao Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Bohri Chicken Pulao Recipe | Food Diaries
Bohri Chicken Pulao Recipe | Food Diaries

Bohri Chicken Pulao is a Bohri specialty dish that is served at all the it events. It tastes so great that you’ll want to serve it at all your events too.

Watch this Masala TV video to learn how to make Bohri Chicken Pulao and Russian Cookie Bars Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 13 March 2020.





  • Chicken 1 kg
  • Oil 4 tbsp
  • Rice ½ kg
  • Salt to taste
  • Oil for frying
  • Ginger garlic paste 3 tbsp
  • Lemon juice 1 tbsp
  • Flour 3 tbsp
  • Corn flour 1 tbsp
  • Desiccated coconut 3 tbsp
  • Green chili paste 2 tbsp
  • Cumin powder 1 tbsp
  • Black pepper 1 tbsp
  • Bread crumbs ¼ cup
  • Eggs 2
  • Cumin seeds 1 tbsp
  • Green chilies (sliced) 2-3
  • Red chili powder 1 tbsp
  • Tomatoes (chopped) 2
  • Onion (sliced) ½ cup
  • Coriander powder 1 tbsp
  • All spice powder 1 tsp
  • Fresh coriander as required
  • Yogurt ¼ cup
  • Coriander powder 2 tbsp

For Garnish:

  • Brown onion as required
  • Coriander (chopped) as required
  • Raita for serving


In a pan add water, salt, 1 tbsp ginger garlic paste and chicken. Boil for few minutes. Then in a bowl mix salt, lemon juice, 1 tbsp ginger garlic paste, desiccated coconut, black pepper, bread crumbs, eggs, flour, corn flour and cumin powder. Now marinate boiled chicken in it for about half an hour. Then heat oil and fry until golden brown. In another pan heat oil add onion, cumin seeds, green chilies, 1 tbsp ginger garlic paste. Sauté well. Now add tomatoes, red chili powder, salt, coriander, cumin powder, all spice powder, coriander and yogurt. Cook well. Then add water and soaked rice. Cook on a medium heat until water reduces and rice is fully done. Now fold in the fried chicken and let it simmer on a low flame for about 12-15 minutes. Serve with brown onion, fresh chopped coriander and raita on the side.


  • Butter ¾ cup
  • Sugar ¾ cup
  • Egg yolks 3
  • Vanilla essence 1 tsp
  • Lemon juice 1 tsp
  • Grated lemon zest 1 tsp
  • Flour 2 cups
  • Baking soda ½ tsp
  • Apricot jam ½ cup

Beat butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla, lemon juice and zest. Add in flour and baking soda. Reserve 1/2 cup of dough; wrap and freeze. Shape remaining portion into a rectangle; wrap and refrigerate 30 minutes.
Roll larger portion of dough on a lightly floured piece of parchment into a 12×8-in. rectangle, about 1/4-in. thick; transfer to a baking sheet. Spread apricot jam over dough to within 1/4-in. of edge. Grate remaining frozen dough over jam. Bake until light golden brown, 24-28 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool. Cut into bars.

Bohri Chicken Pulao Recipe in Urdu and English

At Masala TV you can check complete Bohri Chicken Pulao Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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