Karachi-Style Chicken Biryani
Directions
- 1Soak Sela rice in boiling water with oil, vinegar, and salt. Cook until 80% done.
- 2In a pan with ghee, sauté sliced onions until golden brown.
- 3Add ginger-garlic paste and tomatoes. Cover and cook until tomatoes soften.
- 4Mix in chopped green chilies.
- 5Add the marinated chicken (with food color) and cook until browned.
- 6Add potatoes and cook for 7-8 minutes after adding water.
- 7Prepare a mixture of yogurt, National Biryani Masala, red chili powder, turmeric, cumin, and lemon juice.
- 8Add the yogurt mixture to the chicken and potatoes, and cook for a few minutes.
- 9Add the cooked rice in a single layer.
- 10Add coriander, mint, green chilies, lemon slices, and food coloring on top of the rice.
- 11Cook for 15 minutes with dum (covered).
Ingredients
- 4 cups Sela Rice
- 2 litres Water
- 1 tbsp Sirka
- 1 tbsp oil
- 2 tbsp salt
- 0.5 cup Ghee
- 1 medium onion
- 1 tbsp ginger garlic paste
- 4 large tomatoes
- 2 chopped green chillis
- 1 kg chicken
- 2 large potatoes
- 0.25 cup water
- 1 chicken cube
- 1 cup Yogurt
- 1 packet Nation biryani masala
- 1 tsp red chilli powder
- 0.5 tsp turmeric/halsi powder
- 1 tap zeera
- 1 whole lemon juice
- 1 Coriander
- 1 mint
- 1 green chilli
- 1 lemon slices
- 1 ghee
- 1 red food colour
- 1 orange food colour
Equipment
potlarge panspoonbowl
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