Biryani Karachi

Layered rice and chicken with yogurt, potato and saffron.

Ingredients

• 1.2 kg Chicken
• 4 cups Basmati rice
• 1½ cups Yogurt
• 4 Onions
• 3 Tomatoes
• 4 Potatoes
• 3 tbsp Biryani masala
• 6 Green chilies
• 1 cup Mint
• 1 cup Coriander
• 1 pinch Saffron
• ½ cup Milk
• ¾ cup Ghee
• 2 tbsp Salt

Method

1. Marinate — Mix the chicken with yogurt, masala, chilies and salt and rest 2 hours.
2. Fry the onions — Cook until deep brown and crisp, reserving half.
3. Cook the base — Add the marinated chicken and tomato and cook until the oil separates.
4. Fry the potatoes — Colour them separately and add to the pot.
5. Parboil the rice — Boil 5 minutes only — it must stay very firm.
6. Layer — Rice over chicken, then saffron milk, ghee, herbs and reserved onions.
7. Steam — Seal the lid and cook on the lowest heat 35 minutes.
8. Biryani is ready — Lift from the bottom so each plate gets both layers.

More Pakistan recipes

• chapli kebab
• Nihari
• Haleem
• Sindhi Biryani
• Saag Gosht
• Seekh Kebab