Here I am sharing the recipe of “Pakistani biryani “or
“Karachi best biryani” that you can easily cook at home even if you are a
beginner.
Some of the most well Known regional varieties include
Hyderabadi and Sindhi biryani. Each variety boasts unique flavor’s as result of
the skillful blending regional spices, herbs and meats.
While Sindhi biryani is unique by it’s copious of spices,
Hyderabadi biryani is renowned for its sour and acidic flavor. On the other
hand, Karachi biryani is famous for its well-balanced flavor and liberal use of
potatoes.
The sight and smell of the biryani when it finally comes out
would tempt everyone. The combination of spices properly cooked rice and
delicate chicken combine to create a flavor explosion that dances on the plate.
Each bite is an amazing experience.
Biryani is usually served with additional food like raita (a
yogurt-based sauce), salad and pickle give the meal more depth. It is the
concept of comfort food
And usually served in homes at a special occasions,
get-together with family, beloved holidays and in Pakistani wedding it is one
of the important dish.
This biryani recipe is simple, quick and give you restaurant
like biryani and look if you follow the recipe step by step. Pakistani chicken
biryani is world famous dish that people try when coming Pakistan. Karachi is
the most popular place to taste biryani.
I am personally a biryani lover and love to taste biryani in
every form. My family and guest likes masala wali chicken and potatoes biryani.
Here I am sharing my own biryani recipe that you can cook at
home to share with family and friends.
HOW to COOK KARACHI BIRYANI AT HOME.
It’s Karachi style
Pakistani biryani recipe that you can make in your home, kitchen with
convenience.
It’s spicy masala
biryani that you can make with different options of meat as per your
availability. However, the recipe will remain the same only the cooking time
will be different with different meat or chicken.
INGREDIENTS:
·
Chicken(Murgi):
1 kg or mutton: 1 kg
·
Oil 5
·
Ginger
garlic paste: 2
·
Red chili
powder: ( Laal mirch) 2
·
Turmeric
powder: (Haldi) ½ tbsp
·
Coriander
powder: ( Pisa dhaniya) 2
·
Salt to
taste
·
Garam
masala powder: 2
·
Yogurt
(dahi): 1 cup
·
3 large Tomatoes
chopped or 1 cup canned tomatoes
·
Rice 1
kg
·
Yellow
or orange food color: 2
·
Lemon
juice: 2
·
Fresh
coriander (chopped): 1
·
Lemon
slices :2
·
Brown
onion (tali piyaz): 1 tbsp.
·
Biryani
essence or vinegar: 1 tbsp.
·
Potatoes:
3
· Whole garam masala: black pepper (20), star anise (1), cloves (8), bay leaves (4), black cardamom (5), cumin (zeera), 1 tbsp.
PREPARATION OF CHICKEN KORMA:
1.
In a pan,
add oil and heat it up.
2.
As the oil
heated then add whole garam masala and let it pop for few seconds on medium
heat.
3.
Add
tomatoes and sautés until it start to blend.
4.
Add
ginger garlic paste and wait for few minutes on medium heat.
5.
At the
same time, add spices like red chili powder, turmeric powder and coriander
powder.
6.
Cook on
high heat to get rid of spices rawness.
7.
If the
gravy is thick and sticking on the pan then you can add little water cook at
least 2 to 3 minutes on medium to high heat.
8.
Now add
potatoes and fry at least 3 minutes.
9.
Add 1 ml
water cook on high heat until the potatoes are cook then add yogurt. When
yogurt mix in gravy very well and water starting to dry.
10.
Now add
chicken and cook on medium to high heat until chicken changes the color
11.
Now add
500ml water and mix well.
12.
Sprinkle
2 tbsp. Garam masala powder and lemon juice.
13.
Cover
the pan and cook for 30 min on medium flame.
PREPARATION OF RICE:
1.
Soak
basmati rice in water for 30 min before boiling.
2.
In a
pan, add water and some whole spices like black pepper (10), cumin (1 tbsp),
cloves (4), bay leaves (3).
3.
Add salt
in water.
4.
Cook
water for about 10 to 15 min on high heat. Cover the lid during boiling.
5.
Now add
rice in boiling water and cook. Rice need to be 80% done on boiling rest will
be done on steam (Dum).
6.
Drain
the water gently.
BIRYANI LAYERING:
1.
To layer
the biryani in a pan, first pour whole biryani korma in a pan and then add
whole rice on top.
2.
Sprinkle
food color.
3.
Now sprinkle
the lemon slices.
4.
Add
freshly chopped green coriander and evenly distribute it.
5.
In the
same way, sprinkle 1 tbsp. of brown onion coarsely crushed wit hands.
DUM PROCESS:
1.
Cover
the lid with wet cloth properly.
2.
Cook on
high heat 5 min.
3.
Then
turn the heat to low and cook for about 20 min.
4.
After
the 20 min biryani is ready to serve.
Serve with biryani raita and veg salad. It’s a Karachi special biryani
recipe that you can try at home. It look like a lengthy process but it’s not
once you try.
10 SECRET’S TO MAKE PERFECT BIRYANI
1.
Use
basmati rice.
2.
Perfect
cook biryani korma.
3.
Try to
check the salt level on each step
4.
Don’t
over boil rest will be done on steam.
5.
When
making the last step of biryani make sure, the rice water fully drained.
6.
Use big
pan to make biryani.
7.
Don’t
run the reckless spoon when taking out biryani, otherwise, the rice will break.
8.
Use a plate
or big spatula spoon to mix the biryani.
9.
Take out
biryani gradually.
10. Always peel the skin of potatoes when adding in tomatoes gravy.
Nutrition:
Calories: 650 kcal
Carbohydrates: 86 g
Protein: 38 g
Fat: 36 g
Cholesterol: 68 mg
Fiber: 11 g
Sugar: 17 g
Saturated fat: 7 g
Trans fat: 1 g
Sodium:
2249 mg
Prep Time: 30 min
cooking Time: 50 min
Total Time: 1 hour 20 min
servings: 5
Author: Asma Rasool
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