Ingredients:
1:Chicken or Mutton
1 kg chicken or mutton, cut into pieces
2:Basmati Rice
750 grams of basmati rice
3: Large onions
3-4 large onions, sliced thinly
4:Tomatoes
3-4 medium-sized tomatoes, chopped
5:Yogurt
1 cup yogurt
6:Ginger & Garlic paste
1 tablespoon ginger paste
1 tablespoon garlic paste
2-3 green chillies, sliced
7: Items
1/2 cup oil or ghee
1 teaspoon cumin seeds
2-3 black cardamom
2-3 green cardamom
1 cinnamon stick
3-4 cloves
1 bay leaf
8:Powder & Masala
1 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoons biryani masala
1 teaspoon garam
Salt to taste
Fresh coriander leaves for garnish
1-2 drops of yellow food colour (optional)
Fried onions for garnish (optional)
Instructions:
1 Wash the rice and soak it in water for 30 minutes.
2 In a large pot, heat the oil or ghee and add the cumin seeds, black cardamom, green cardamom, cinnamon, cloves, and bay leaf. Fry the spices for a few seconds until fragrant.
3 Add the sliced onions and fry until they turn golden brown.
4 Add the ginger paste, garlic paste, and green chillies. Fry for a minute.
5 Add the chopped tomatoes and cook until they become soft and mushy.
6 Add the chicken or mutton pieces and fry for a few minutes.
7 Add the red chilli powder, turmeric powder, biryani masala, garam masala, and salt. Mix well.
8 Add the yogurt and mix again. Cover the pot and cook on medium heat until the meat is tender.
9 In a separate pot, boil the soaked rice with enough water until it is almost cooked.
10 Drain the rice and spread it over the meat mixture in the pot.
11 Add the yellow food colour and mix gently.
12 Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is fully cooked and the flavours have infused.
13 Garnish with fresh coriander leaves and fried onions.
14 Serve hot with raita and salad.
Enjoy your delicious Karachi biryani!
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