
Karachi Chicken Biryani Recipe for Food Lovers
Certainly! Here's a recipe for Karachi Chicken Biryani:
Ingredients:
- 2 cups Basmati rice
- 500 grams chicken, cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 1 tablespoon biryani masala powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup plain yogurt
- A handful of fresh mint leaves
- A handful of fresh coriander leaves
- 4 cups water
- 4 tablespoons ghee or cooking oil
- Salt to taste
For the Marinade:
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
For the Rice:
- 4-6 cups water
- 2-3 whole green cardamom pods
- 2-3 whole cloves
- 1-inch cinnamon stick
- Salt to taste
Instructions:
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a bowl, mix together all the ingredients for the marinade. Add the chicken pieces to the marinade and coat them well. Let it marinate for at least 30 minutes.
- In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until they turn golden brown and caramelized.
- Add the ginger-garlic paste and sauté for a minute until fragrant. Then, add the chopped tomatoes and cook until they become soft and mushy.
- Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is browned.
- Now, add the biryani masala powder, red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the chicken evenly with the spices.
- Lower the heat and add the yogurt to the pot. Stir well and let it simmer for another 5 minutes, allowing the flavors to blend.
- In a separate pot, bring water to a boil for cooking the rice. Add the soaked and drained rice, along with whole cardamom pods, cloves, cinnamon stick, and salt. Cook the rice until it is 70-80% done (slightly undercooked).
- Drain the partially cooked rice and layer it over the chicken in the pot. Sprinkle the mint leaves and coriander leaves on top.
- Cover the pot tightly with a lid and cook on low heat for 15-20 minutes, allowing the rice to steam and fully cook.
- Once the biryani is ready, gently fluff the rice with a fork and mix it with the chicken and spices.
- Serve the Karachi chicken biryani hot, garnished with additional mint and coriander leaves. Enjoy this flavorful and aromatic biryani!
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Note: You can also add fried onions (birista) as a garnish for an extra layer of flavor and crunch.