Karachi Biryani||Pakistani Biryani

 Karachi Biryani 

Ingredient:

For the chicken

Chicken 1/1.25 kg, cut into medium pieces

Turmeric powder 1/3 Tablespoon 

Pepper powder 1/8 teaspoon 

Chilly powder 1 tablespoon 

Coriander powder 1 tablespoon 

Cumin seeds – 1/2 teaspoon 

Ginger-garlic paste 1 tablespoon 

Lemon juice 2 teaspoon 

Green chilies1/2

Yoghurt 3/4 cup

1 Tomato finely chopped

Salt to taste

2 Potato cut into large pieces

Oil 1/4 cup

Onion sliced 2.5 cups

Garam masala powder 2 tablespoon 

Green chilies 2/3

Mint 2 tablespoon 

For the rice 

Rice 3 cups (soaked in enough water for at least 30 minutes and then drained)

Bay leaf 2

cloves 6 

Green cardamom  3 

Black cardamom 1 

cinnamon stick 2 

jeera 2 teaspoon 

Ghee 2 teaspoon 

Salt to taste 

For leyar

Fried onion 1/2 cup

Lemon slices  4/5

Kewra water 2 teaspoon 

Dried plums 1/2

Melted butter / ghee or hot oil 1/2 teaspoon 

Red / orange color 1 pinch

Method:

Combine chicken pieces with all the ingredients numbered . Set aside for at least 30 minutes.

Heat oil in a kadai / heavy bottomed pan. Add sliced onion, a pinch of salt and fry until golden brown. Remove 1/2 cup fried onion for garnish.

In the remaining oil, add marinated chicken and the remaining fried onion. Mix well. Cook for 6 –  8 minutes over high or medium-high heat , stirring in between. Cover and cook for 15 – 20 minutes until half cooked. Add the large potato pieces. Mix well and continue to cook covered for 15 minutes or until completely cooked and oil separates, stirring in between. Make sure you do not overcook the potatoes. Add garam masala powder, few slit green chilies, chopped mint and cilantro and mix well. Switch off.

While the chicken is cooking, boil water in a large vessel adding the remaining ingredients numbered. Taste check for salt. The water should be slightly salty. Add drained rice and cook until the rice is  85 – 90 % cooked. Drain well.

In a heavy-bottomed vessel or oven-proof vessel. Smear 2 teaspoon ghee and spread half of the cooked chicken at the bottom. Top it with half of the hot cooked rice. Sprinkle fried onion, kewra water, tomato slices, lemon slices, dried plum and red color, if using. Spread the remaining chicken on top followed by the remaining rice. Top with fried onion and the the other items for garnish. If there is any extra chicken gravy, pour on top. Heat a wide tawa over high heat for a few minutes. Once hot, bring down the heat to low. Place the biriyani pot and cook for 10-15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. 

Make and enjoy this yummy recipe with your Family and friends.