Karachi Style Chicken Biryani

Biryani is all time favorite for all of us. Let us prepare a different version of biryani – the Karachi style of preparing this delicacy. A lot of ingredients go into the making and the end result is a mouth watering dish with lots of colour and flavour. A sure to be tasted variety of biryani.

Ingredients:

For Boiling Rice

  1.      Water – 2 litres
  2.      Bay leaf – 3
  3.      Salt – 2.5 tablespoons
  4.      Star Anise – 1

For Biryani making

  1.     Basmati Rice – 1 kg
  2.     Oil – 250 ml (refined sunflower)
  3.     Tomato – 500 grams (8 medium sized)
  4.     Pepper – 1/2 tablespoon
  5.     Cumin – 1/2 tablespoon
  6.     Bay leaf – 3
  7.     Cinnamon – 3
  8.     Cardamom – 5
  9.     Star Anise – 1
  10.     Clove – 5
  11.     Dried Plum – 7
  12.     Ginger & Garlic paste – 2 tablespoons
  13.     Kashmiri Chilli powder – 1 tablespoon
  14.     Salt – 1.5 tablespoon
  15.     Curd – 250 ml  
  16.     Water – 1 litre
  17.     Potato – 500 grams (7 or 8 medium sized)
  18.     Coriander leaves – 1/4 bunch
  19.     Mint leaves – 1/4 bunch
  20.     Lemon – 1

For Grinding

  1.     Nutmeg – 1/2
  2.     Cinnamon – 3
  3.     Black cumin – 1/2 tablespoon
  4.     Mace – 1
  5.     Green Chilli – 5

Things to be done before we start cooking

  • Rinse 1 kg of basmati rice softly in clean water. Repeat it again to clean fully and then soak it in a bowl with fresh water. Keep it aside.
  • Also clean 1 kg of chicken in water and keep it aside to dry.
  • Take 100 grams of ginger and garlic – grind them together to obtain the “ginger-garlic” paste.
  • Peel the skin of 500 grams of potatoes – each potato should be cut into 2 or 4 big pieces.
  • Tomato – 500 grams (7 or 8 medium sized), wash in water and then chop to thin long slices.
  • Wash 1 lemon and cut it into thin slices.

Steps to Prepare

(1)     Place a 5-litre capacity pan on the big burner – Turn on the flame to LOW mode.

(2)     Once the pan gets hot, pour refined sunflower oil – 250 ml.

(3)     Now, lets add the below to the pan with oil in it –

  • chopped tomatoes – 500 grams
  • Pepper – 1/2 tablespoon
  • Cumin – 1/2 tablespoon
  • Star anise – 1
  • Cinnamon – 3
  • Cardamom – 5
  • Clove – 5

Turn the flame to HIGH mode now and start stirring the contents in pan. The tomatoes should get smashed and cooked well. This will take approximately 5 minutes.

(4)     Now, lets add ‘Ginger-garlic paste’ – 2 tablespoons. Stir well to mix. Turn the flame to LOW mode now.

(5)     Add the below two and stir to mix them well. (If we don’t have ‘Kashmiri chilli powder’, then we can add the normal red chili powder – 3/4 tablespoon is enough)

  • ‘Dried plums’ – 7 and stir a little.
  • ‘Kashmiri chilli powder’ – 1 tablespoon.

(6)     Now let’s add the below to pan and stir to mix well.

  • Salt – 1.5 tablespoon
  • Curd – 250 ml

(7)     Take the below 4 in a mixer grinder machine and powder it –

  • Cinnamon – 3
  • Nutmeg – 1/2
  • Black cumin – 1/2 tablespoon
  • Mace – 1 (we call it as jaathee-pathree in Tamil)

Then, add the powder to the pan and stir well for 20 seconds, with flame in low mode.

(8)     Take green chillies – 5 (medium sized ones) in a mixer jar and grind it to a dry paste. Add it to the pan. Stir well for 5 seconds.

(9)     Now, add the potatoes (500 grams, chopped into big pieces).

(10)     Pour water – 1 litre. Stir a little. Then follow the below steps –

  • Close the pan with a lid.
  • Turn the flame to HIGH mode.
  • Let the water and contents boil in high flame for 2 minutes.

After 2 minutes, we can see steam oozing out of lid’s sides.

  • Then, turn the flame to LOW mode.
  • Let the contents cook in low flame for another 5 minutes (with lids closed).

(11)     After 5 minutes of cooking, remove the lid. Stir a little for 5 seconds. Then start adding the chicken pieces one by one.

(12)     After adding chicken pieces, turn the flame to HIGH mode and wait till we see water again boiling and bubbles coming up.

Immediately, turn the flame to LOW mode and close the pan with a lid.

Let the contents get cooked in LOW flame for 5 minutes.

(13)       TO BOIL RICE

Meanwhile, lets take another pan and place it on the small burner.

  • Pour 2 litres of water into this pan.
  • Turn the flame to HIGH mode.
  • Let water get boiled nicely for 5 to 6 minutes.

(14)     Once the water boils well, lets add the below –

  • Star anise – 1
  • Bay leaf – 3 (break and put it)
  • Salt – 2.5 tablespoons

(15)     Drain water from the rice. Then add the rice to the pan with boiling water.  Stir gently once for every 30 seconds. The rice will get cooked to 75% in 3 to 4 minutes.

(16)     Once rice gets cooked to 75%, turn off the flame. Then, using a big steel strainer, we can drain the water from rice. Let the rice be kept aside as of now.

(17)     Now, remove the lid from the pan that has chicken and potatoes. Stir a little for 10 seconds.

(18)     Now let’s add the below 2 to the pan with chicken content –

  • Coriander leaves – a handful (just ¼ of a bunch)
  • Mint leaves – a handful (just ¼ of a bunch)
  • Put thin slices of lemon one by one on each corner of pan.
  • Rice – drained off water.

(19)     Using a wooden spatula, gently stir a little. The flame should be in LOW mode. Close the pan with a lid. Let the contents get cooked for 20 to 25 minutes in low flame.

<This is called the “Dum Process” – cooking in low flame with a closed lid>.

(20)     After 25 minutes of cooking in low flame, remove the lid. From the side, insert spatula and see to check if any water is left at the bottom.

If we have water left at the bottom, then we need to close the pan with lid, and make sure dum process happens for another 3 to 5 minutes.

(21)     If there is no water left at bottom, it means our biryani is ready. Serve it with a piece of chicken and potato (available in the biryani).

 

Enjoy it folks.

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