Karachi Biryani Recipe

 


Ingredients:

  • 2 tablespoons oil
  • 650 grams chicken (skinless, bone-in pieces)
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 teaspoon black salt
  • ½ teaspoon black pepper powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 cup yogurt
  • 1 cup tomato cubes (without skin)
  • 1 ½ tablespoons birista onions (crispy brown onions for biryani)
  • ½ cup water
  • ½ teaspoon cumin seeds (zeera)
  • 2 bay leaves (taiz patta)
  • 2 cinnamon sticks (3 inches, darchini)
  • 1 teaspoon fennel seeds (saunf)
  • 20 pods black pepper (kali mirch)
  • 1 star seed (badyan ka phool)
  • 5 cloves (laung)
  • 1 tablespoon salt
  • 1 pinch yellow food color (edible)
  • Juice of ½ lemon

Instructions:

1. Prepare Korma Curry (Step 1):

  1. Heat oil in a pan and add cumin seeds, bay leaves, cinnamon sticks, fennel seeds, black pepper pods, star seed, and cloves.
  2. Add ginger-garlic paste and sauté until fragrant.
  3. Add chicken pieces and cook until they change color.
  4. Mix in red chili powder, salt, black salt, black pepper powder, coriander powder, and garam masala.
  5. Add yogurt and tomato cubes. Cook for 5-7 minutes.

2. Boiled Rice Preparation (Step 2):

  1. Wash basmati rice thoroughly and soak it for about 2 hours.
  2. In a large pot, bring water to a boil. Add star anise, bay leaves, and salt.
  3. Add the soaked rice and cook for 5-6 minutes or until the rice is 80% cooked (3-4 kanni rakhni hay).
  4. Drain the water from the rice.

3. Layering and Steaming (Step 3):

  1. In a separate large pot, layer the korma curry and partially cooked rice.
  2. Sprinkle birista onions, mint leaves, and coriander leaves.
  3. Add a few drops of yellow food color and lemon juice.
  4. Repeat the layers until all ingredients are used.
  5. Cover the pot with a tight-fitting lid and cook on low flame for 20-24 minutes.
  6. Let the biryani rest for 25 minutes before serving.

Pro Tips:

  • Serve Karachi Biryani with raita, salad, and a side of your favorite chutney.
  • Adjust spice levels according to your preference.
  • Use good-quality basmati rice for the best results.

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