Special Karachi Biryani (Restaurant style)

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

1. 1

   Wash rice thoroughly and soak for about 2 hours before boiling.

2. 2

   Put the water in a big pan (Pateela). Add star anise, bay leaves and salt in it and let it boil on high flame.

3. 3

   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)

4. 4

   Drain the water from rice.

5. 5

   _______________For Qourma__________________________________________

6. 6

   Put oil in a pan on medium high flame

7. 7

   Add tomatoes in oil and let them cook for about 4-5 minutes in the oil.

8. 8

   then add ginger garlic and green chilies paste

9. 9

   Grind the qourma spices of recipe well.

10. 10

    Add salt, red chili and turmeric powder. Mix the masalha in tomatoes and let it cook.

11. 11

    After 5 minutes the masalha and tomatoes will be cooked add yogurt.

12. 12

    After 2-3 minute of cooking add water and let it boil.

13. 13

    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.

14. 14

    After that add chicken in the water and let it cook.

15. 15

    Add food color in qourma at this stage.

16. 16

    Add lemon slices and chopped mint and coriander leaves in qourma.

17. 17

    Then add rice in the qourma.

18. 18

    Pour the oil for dum at this stage over the rice.

19. 19

    Take a kitchen cloth cover the pan with it for dum.

20. 20

    Dum should be for 7 minutes on high flame and 25 minutes on low flame so that rice could be cooked properly.

21. 21

    Open the cover and biryani is ready. Serve hot and enjoy.