Karachi Biryani

Type: Lunch/Dinner

Serving: 5 to 6

Preparation time: 45 minutes

Ingredients:

Basmati Rice - 250 grams

Chicken (with skin) – 500grams

Oil – 100ml

Onion – 3 numbers (chopped)

Curry leaves– 1 cup

Fresh coriander leaves – 1 cup

Green Chilies – 8 chopped

Ginger – 2 inch

Garlic –1 Whole Big size/30 pods

Salt to taste

Turmeric Powder – 1/2teaspoon

Curd – ½ cup

Tomato –2 (chopped)

Lemon juice – 1

Garam Masala Powder = 1teaspoon

Chili Powder – 1-2spoon

Coriander Powder – 1teaspoon

Clove – 8

Cinnamon -2 pieces

Black Cardamom – 2

Green Cardamom – 4

Black Cumin Seeds – 1 teaspoon

Black Stone Flower – 2

Mace – 2

Star Anise – 2

Bay Leaf – 3

Preparation Method:

Divide spices into half for rice & gravy.

Make a paste of ginger & garlic.

Take a thick bottom vessel, heat it put oil in it, add whole masala & fry it, fry onion till light brown, add curry leaves, green chilies, ginger & garlic paste, tomato, chili powder, coriander powder fry it, add water, salt to taste, add rice when water starts boiling close the lid, add lemon juice, coriander leaves when the rice is done to 3/4^th  turn off the flame.  

Heat a pan put of oil, take half chopped onion put in the pan fry it add chicken fry till raw smell is gone, add turmeric powder, salt, half ginger & garlic paste fry for few seconds, add green chillies, curry leaves, chili powder, coriander powder stir well close the lid fry for 5 minutes, add tomatoes fry it, add curd, coriander leaves, garam masala powder cook till oil separates from the side.

Now take half the chicken gravy & rice mix it well, repeat it with remaining rice & chicken gravy, put saffron on the top of the rice, put coriander leaves mix it & cook on a low flame for 10 more minutes. Better to cook it on a griddle so it doesn’t burn in the bottom.

Best served with: Onion & Cucumber raita.  

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