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Karachi Biryani Recipe
Ingredients
For the Chicken Curry:
800g chicken (cut into pieces)
5 tomatoes (chopped)
5 tbsp yogurt
1 large potato (peeled and cut into large cubes)
2 tbsp ginger garlic paste
2-3 green chilies (chopped)
1 packet National Biryani Masala
1 tsp cumin seeds
1 tsp black peppercorns
2-3 bay leaves
4-5 cloves
Salt to taste
Cooking oil
For the Rice:
½ kg basmati rice
1 tsp cumin seeds
2-3 bay leaves
4-5 black pepper
Salt to taste
Garnish and Layering:
A pinch of food color (dissolved in 2 tbsp of water or milk)
Fresh coriander leaves (chopped)
Fresh mint leaves (chopped)
Fried onions (optional)
Instructions
Prepare the Rice:
Rinse the basmati rice thoroughly and soak in water for 30 minutes.
In a large pot, bring water to a boil. Add salt, cumin seeds, bay leaves, and black peppercorns.
Add the soaked rice and cook until 80% done (the grains should be slightly firm).
Drain the rice and set aside.
Prepare the Chicken Curry:
Heat oil in a large pan.
Add the chopped tomatoes and cook until they soften and the oil separates.
Add cumin seeds, black peppercorns, bay leaves, and cloves. Sauté for a few seconds until aromatic.
Add the ginger garlic paste and chopped green chilies. Cook for 2-3 minutes until the raw smell disappears.
Add the yogurt and mix well.
Add the National Biryani Masala and salt. Cook for a few minutes.
Add the potato cubes and mix. Cook for 5-7 minutes until they are slightly tender.
Add the chicken pieces and mix well to coat with the masala. Cook on medium heat until the chicken is cooked through and the oil separates from the gravy.
Layering and Dum:
In a separate large pot, grease the bottom with a little oil.
Add the cooked chicken curry as the first layer.
Spread the 80% cooked rice evenly over the chicken curry.
Drizzle the dissolved food color over the rice.
Garnish with chopped coriander, mint leaves, and fried onions (if using).
Cover the pot with a tight-fitting lid or seal with aluminum foil.
Cook on low heat (dum) for 15-20 minutes until the rice is fully cooked and the flavors meld together.
Serving:
Once done, gently fluff the biryani with a fork to mix the layers.
Serve hot with raita (yogurt sauce), salad, and lemon wedges.
Enjoy your authentic Karachi Biryani!
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