Delecious Karachi Biryani Pakistani desi foods

Delicious Karachi Biryani Pakistani desi foods 

ingredients:

For Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 4-5 cups water
• 1 bay leaf
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick
• Salt to taste

For Chicken:

• 500g chicken, cut into pieces
• 1 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil

For Biryani Masala:

• 2 large onions, thinly sliced
• 1/2 cup cooking oil
• 1 tablespoon ginger-garlic paste
• 2 tomatoes, chopped
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Fresh coriander and mint leaves for garnish
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Instructions:

Prepare the Rice:

1. • Boil the soaked rice with water, bay leaf, cardamom, cloves, cinnamon, and salt until the rice is 70-80% cooked. Drain the water and set aside.

2. Marinate the Chicken:

   • In a bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Let it marinate for at least 30 minutes.

3. Cook the Chicken:

   • Heat oil in a pan, add the marinated chicken and cook until the chicken is tender and the moisture has evaporated. Set aside.

4. Prepare Biryani Masala:

   • In a separate pan, heat oil and fry the sliced onions until golden brown.
   • Add ginger-garlic paste and sauté until the raw smell disappears.
   • Add chopped tomatoes and cook until they are soft and the oil separates.
   • Add red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Cook the masala until the oil separates.

5. Layering:

   • In a large pot, layer half of the par-cooked rice, followed by the cooked chicken, and then the biryani masala. Repeat the layers.
   • Sprinkle garam masala, fresh coriander, and mint leaves on top.

6. Dum Cooking:

   • Cover the pot with a tight-fitting lid. You can also seal the edges with dough to trap the steam.
   • Cook on low heat (dum) for 15-20 minutes, allowing the flavors to meld and the rice to cook completely.

7. Serve:

   • Gently mix the layers before serving to distribute the flavors evenly.
   • Serve hot with raita or a side salad.
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Enjoy your delicious Karachi Biryani!