Karachi Biryani

Karachi Biryani Recipe

Ingredients:

For Chicken Marinade:

• 1 kg chicken (cut into pieces)
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp garam masala
• 1 tsp salt
• 2-3 green chilies, chopped
• Juice of 1 lemon

For Rice:

• 3 cups basmati rice (soaked for 30 minutes)
• 2-3 bay leaves
• 4-5 cloves
• 2-3 cardamoms
• 1 cinnamon stick
• 1 tsp cumin seeds
• Salt (to taste)
• Water (for boiling)

For Gravy:

• 1/2 cup oil or ghee
• 2 large onions, thinly sliced
• 3 medium tomatoes, chopped
• 2 potatoes, peeled and cut into halves
• 1 tbsp biryani masala
• 1 tsp black pepper powder
• 1 tsp cumin seeds
• 1 tsp black cumin seeds (shahi zeera)
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup mint leaves, chopped

For Layering:

• A pinch of saffron (soaked in 2 tbsp warm milk)
• 1/4 cup fried onions (optional)
• 2 tbsp ghee or butter
• Fresh coriander and mint leaves (for garnish)
• 2-3 boiled eggs (optional)

Instructions:

1. Marinating the Chicken:

• In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, salt, green chilies, and lemon juice.
• Add the chicken pieces to the marinade and mix well. Let it marinate for at least 1-2 hours, or overnight for better flavor.

1. Preparing the Rice:

• In a large pot, boil water with bay leaves, cloves, cardamoms, cinnamon stick, cumin seeds, and salt.
• Add the soaked rice and cook until it is 70-80% done (the rice should still have a bite). Drain the rice and set aside.

1. Preparing the Gravy:

• Heat oil or ghee in a large pot. Fry the sliced onions until golden brown and crispy. Remove half the fried onions and set aside for garnishing.
• In the same oil, add cumin seeds, black cumin seeds (shahi zeera), and fry for a minute.
• Add the chopped tomatoes and cook until they turn soft and the oil separates.
• Add biryani masala, black pepper powder, red chili powder, turmeric powder, and salt. Cook the masala until well mixed.
• Add the marinated chicken and potatoes, and cook until the chicken is half-cooked and the oil separates.
• Add fresh coriander and mint leaves and cook for a few more minutes.

1. Layering the Biryani:

• In the same pot with the chicken, spread half of the partially cooked rice over the chicken.
• Drizzle some saffron milk, ghee, and sprinkle fried onions, fresh coriander, and mint leaves.
• Add the remaining rice as the final layer.
• Add the remaining saffron milk, ghee, and garnish with more fried onions and fresh herbs.

1. Dum Cooking (Steaming):

• Cover the pot tightly with a lid or seal it with dough to lock in the steam.
• Cook on low heat for 20-25 minutes (you can place a tawa under the pot to prevent direct heat).
• Once done, carefully mix the biryani to combine the layers without breaking the rice grains.

1. Serving:

• Serve hot with raita, salad, and boiled eggs (optional).

Enjoy your flavorful Karachi Biryani!