Special Karachi Biryani (Restaurant style)
Category : Rice | Views : 4822 | Difficulty:easy | Print
25 Min
60 Min
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Karachi Biryani is one of the most famous dish of Pakistan due to its unique taste. Biryani is a popular food of Pakistan and Karachi is famous for it. Hope you will find it easy and delicious to eat.
Ingredients
- For Boiling Rice: (Boil 80 Percent)
- Saila Rice/Paki Basmati 1 kg
- Salt 4 tbs
- Star Anise 2flower
- Bay Leaves 3
- Water 6-8 liters
- -------------------------------------------------------------------------------
- For Qourma
- Chicken 1kg
- Oil 3/4 cup
- Tomato 250grm
- Dried Plum 8-10
- Ginger garlic paste 4 tbsp
- Green Chillies paste 2-3 tbsp
- Potato 3-4 medium size
- Salt 1tbs for korma
- Red Chilli powder 1 heaped tbs
- Turmeric Powder 1/2tsp
- Coriander Powder 1tbs
- Cumin seeds 1tbs
- Black Pepper Corns 1/2tbs
- Cinnamon Sticks whole 2pcs
- Green Cardamom whole 3-4
- Cumin 3tbs
- Nutmeg small piece
- Mace 3small pieces
- Water 4 glass (about 750grms)
- Food color Orange/zarda 1/2 tsp
- ------------------------------------------------------------------------------------------
- For Layering Biryani
- Oil 1/4 cup for dum
- Lemon Slices 2 lemons
- Chopped Green Mint Leaves
- Chopped Green Coriander Leaves
Directions
- Wash rice thoroughly and soak for about 2 hours before boiling.
- Put the water in a big pan (Pateela). Add star anise, bay leaves and salt in it and let it boil on high flame.
- When the water starts boiling, add rice in it and let it cook for 5-6 minutes or until the rice are 80% cooked (3-4 kanni rakhni hay)
- Drain the water from rice.
- _______________For Qourma__________________________________________
- Put oil in a pan on medium high flame
- Add tomatoes in oil and let them cook for about 4-5 minutes in the oil.
- then add ginger garlic and green chilies paste
- Grind the qourma spices of recipe well.
- Add salt, red chili and turmeric powder. Mix the masalha in tomatoes and let it cook.
- After 5 minutes the masalha and tomatoes will be cooked add yogurt.
- After 2-3 minute of cooking add water and let it boil.
- Then add grinned spices and potatoes in it. Cover the pan and let it cook for about 10 minutes so that potatoes are little bit soft.
- After that add chicken in the water and let it cook.
- Add food color in qourma at this stage.
- Add lemon slices and chopped mint and coriander leaves in qourma.
- Then add rice in the qourma.
- Pour the oil for dum at this stage over the rice.
- Take a kitchen cloth cover the pan with it for dum.
- Dum should be for 7 minutes on high flame and 25 minutes on low flame so that rice could be cooked properly.
- Open the cover and biryani is ready. Serve hot and enjoy.
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About Author
I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.