best karachi chicken biryani recipe

 Karachi is famous for its vibrant yellow fragnant biryani. Nowhere in the world will you find this perfect biryani. If you are craving the karachi biryani lets make one!!

   1.    Basmati Rice, 500g

2.    Salt, 1 tbs

3.    Vinegar, 2 tbs

4.    Cooking Oil, 2 tsp

5.    Green Chillies, 5-6

6.    Ginger, 1 inch

7.    Garlic Cloves, 7-8

8.    Cooking Oil, 1/2 cup

9.    Cumin Seeds, 1/2 tbs

10. Black Cardamom, 1

11. Star Anise, 1 (badyan phool)

12. Cinnamon Sticks, 2 (darchini)

13. Cloves, 2-3 (long)

14. Black Peppercorns, 1/2 tsp (kali mirch)

15. Green Cardamom, 3 (hari ilaichi)

16. Tomatoes, sliced, 2 medium

17. Salt, 1/2 tbs (or to taste)

18. Red Chilli Powder, 1/2 tbs (or to taste)

19. Turmeric Powder, 1/2 tsp(haldi powder)

20. Garam Masala Powder, 1 tsp

21. Chicken Stock Cube, 1

22. Potatoes, peeled, 250g about 3 medium potatoes cut in half

23. Dried Plums (Aalo Bukhara), 8-10

24. Yogurt, whisked, 1/4 cup

25. Lemon Juice, 3 tbs

26. Fresh Coriander, chopped, handful

27. Mint Leaves, chopped, handful

28. Food Color (Zarda ka Rang), 1/2 tsp

29. Tomato, sliced, 1 medium

30. Lemon 1 sliced thinly

31. Green Chillies, 4-5

32. Mace Powder (Javitri Powder), 1/4 tsp

33. Roasted and Crushed Cumin Seeds (Zeera), 1/2 tbs

Nutmeg Powder (Jaifil Powder), 1/4 tsp 

Directions:

1.    Rinse 500g of Basmati Rice thoroughly in water and soak it for 20 minutes.

2.    Take a medium-sized cooking pot, add water and heat it up. When the water is hot, add 1 tablespoon of salt and 2 teaspoons of cooking oil. Then  add the soaked rice. Boil the rice until it is 3/4th done (8-10 minutes) and then strain the rice and set it aside.

3.    Take a spice mixer and blend 5-6 green chillies, 1 inch of ginger, 7-8 garlic cloves, and 2-3 tablespoons of water to make a paste.

4.    In a large pot, heat 1/2 cup cooking oil and add 1/2 tbs cumin seeds, 1 black cardamom, 1 star anise, 2 cinnamon sticks, 2-3 cloves, 1/2 tsp black peppercorns, and 3 green cardamoms. Fry for a few seconds until fragrant.

5.    Add 2 medium sliced tomatoes and the green chilli paste to the pot. Mix well and cook covered on low flame for 4-5 minutes.

6.    Add 1 cup water to the pot and mix well. Then add 1/2 tbs salt, 1/2 tbs red chilli powder, 1/2 tsp turmeric powder, 1 tsp garam masala powder, and 1 chicken stock cube. Mix well.

7.    Add 2 peeled potatoes cut in half to the pot. Cover and cook on medium flame until the potatoes are half done (8-10 minutes).

8.    Add 8-10 dried plums, 1/4 cup whisked yogurt, and 3 tbs lemon juice to the pot. Mix well.

9.    Add 1-2 tbs chopped fresh coriander and 1-2 tbs chopped mint leaves to the pot. Mix well.

10. Add 1/2 kg chicken to the pot and Cook on high flame for 8-10 minutes or until you see the chicken is cooked, the chicken starts leaving the bones.

For rice layers:

In mixer grind together 1/4 tsp mace powder, 1/2 tbs roasted and crushed cumin seeds, and 1/4 tsp nutmeg powder. This is the powder mix to be added in each layer.

Now layer like this>>> chicken korma then rice then tomatoes lemon, green chilli, mint coriander leaves.

sprinkle the powder of masala you just grinded.

Then chicken again and repeat layer

11. . Add color of zarda, to give vibrant yellow color add color powder directly without mixing in water.

12. . Add 2 tbs cooking oil on the final rice layer.

13. Cover the pot and steam cook on low flame for 12-15 minutes.

14. Serve hot with raita and salad. Enjoy your delicious Karachi chicken biryani!