Karachi Biryani is the most popular delicious food in Pakistan, there is massive amount of people in this business they selling karachi biryani in there shops and restaurants, karachi biryani is the most spicy biryani, now today we will help you to how to make karachi biryani in your home. so we should start with the name of Allah.
Delicious Karachi Baryani
To Marinate Chicken
- 750 grams chicken cut in 12 pieces
- 1 cup yogurt
spices for chicken marination
- 2 tablespoon green chilli paste
- 3 tablespoon ginger garlic paste
- 1 tablespoon red chilli powder or 2 tablespoon Biryani masala
- tablespoon coriander powder
- tablespoon cumin seeds roasted
- ¾ tablespoon turmeric powder
- 2 inch cinnamon
- ¼ tablespoon black pepper
- 1½ tablespoon garam masala powder
- 5 cloves
- 2 black cardamom
- 1 bay leaf
- 1 salt or to taste
- 1 cup Oil
- 500 grams onion thinly sliced (or 1 cup fried onions packed)
- 500 grams tomatoes raw pureed
- 6-8 prunes*
- 400 grams potatoes cut in large chunk, optional
- 2 tablespoon chat masala
- 700 grams basmati rice soaked in water for 10 minutes
- 4-6 cup Water to boil rice
spices for rice
- 2 inch cinnamon
- ½ teaspoon cumin seeds
- 1 full bay leaf
- 6 pcs pepper
- 3-4 pcs cloves
- 4 teaspoon salt or as required
- 4 teaspoon oil divided
- 1 fistful coriander leaves chopped
- 1 fistful mint leaves chopped
- 5 medium green chillies optional
- A pinch Saffron soaked (or kewra essence)
- A pinch yellow or orange color
- ½ cup water for dum
- In a bowl, marinate chicken with spices for chicken and yogurt and let it sit for 20 minutes.
- Heat oil in a pot and fry sliced onions until crispy golden. Mix in the marinated chicken.
- Cook marinated chicken for 7 minutes until color changes and oil separate on the side of the pot.
- Add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. Your chicken should be tender by now or cook further as needed. Sear chicken ( bhunofy) well for rich taste. Set aside.
- Half boil peeled potatoes with and turmeric. Then fry potatoes with a pinch of salt until golden brown, transfer potatoes to a paper towel, and set aside.
- Now, potatoes and prunes in the chicken gravy. Chicken gravy should be of thick and flowing consistency and not dry.
- Protip: Add little water to the gravy if it is too dry.
- Do the steps for rice simultaneously with the steps of chicken. In a large pot for biryani take water, spices for rice, and salt. Bring water to a boil. Mix well so spices release flavors.
- When the color of water changes then add soaked rice. Cook rice until 70% cooked then drain all water and keep rice in a strainer until required. (Mix little oil in rice to avoid sticking.) Protip: Stay around the pot when rice is boiling and keep checking the grain of rice for doneness at intervals. The rice will appear cooked but firm and not at all mushy upon pressing between finger and thumb.
- In the rice pot smear 2 tablespoons of oil in the bottom.
- Spread a little more than ½ of the rice in the bottom then add a layer of chicken gravy. Dividing chicken pieces and potato chunks evenly in the pot.
- Now sprinkle herbs, chat masala, and chilies on the chicken layer.
- Finally, add a layer of remaining rice. Drizzle 2 tablespoons of oil on top of the rice layer.
- Mix food color, saffron, and water together. Spread evenly over the rice. ( You may also add kewra water along with saffron.)
- Cover pot with foil to seal the steam. Place a heavy lid too. Heat the pot on high heat for 5-7 minutes. Then reduce heat to low and dum for 15-20 minutes until rice is fully cooked and steam rises to the top when the lid is removed.
- Mix rice with a large flat spoon or a small plate. (Do not over mix to break the rice grains.) And serve hot with raita and kachumber.
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