Karachi Chicken Biryani

Ingredients

• 750 g chicken (Leg quarters cut into medium pieces)
• 0.75 cup fried onions (Divided between the marinade and topping)
• 1 packet Falak Karachi biryani recipe mix (Brand specified by the source)
• 0.5 cup yogurt
• 2 tbsp ginger garlic paste
• 3 green chilies (Chopped)
• 0.25 cup oil (For the masala base)
• 1 star anise
• 1 tsp shah jeera
• 2.5 cloves (Source gives 2–3 cloves)
• 3 green cardamom
• 1 cinnamon stick (Small)
• 3 tomatoes (Medium, chopped)
• 2 potatoes (Medium, cubed)
• 0.25 tsp orange food color (Mixed with the water below)
• 2 tbsp water (For dissolving the orange food color)
• 0.25 cup aloo bukhara (Optional)
• 0.25 cup mint
• 0.25 cup cilantro (Divided between the masala and topping)
• 0.5 lemon juice (Juice of ½ lemon, or 1 tbsp, for the masala)
• 500 g basmati rice (Source specifies Falak extreme long-grain rice; soak before boiling)
• 2.5 tsp oil (For the rice-boiling water; source gives 2–3 tsp)
• 2 tbsp salt (For the rice-boiling water)
• lemon (A squeeze for the rice-boiling water)
• red food color (A little, for topping the layered rice)

Steps

1. 1

   Mix the chicken, fried onions, Karachi biryani recipe mix, yogurt, ginger garlic paste, and chopped green chilies in a bowl. Set the marinade aside.

2. 2

   Heat the masala-base oil in a large pot. Add the star anise, shah jeera, cloves, green cardamom, and cinnamon stick, and cook until the whole spices are fragrant.

3. 3

   Add the chopped tomatoes. Cook over medium heat for 5–7 minutes, until the tomatoes are soft.

4. 4

   Add the marinated chicken to the pot and cook well.

5. 5

   Add the cubed potatoes and the orange food color mixed with water. Cover the pot and simmer for 20 minutes, until the chicken and potatoes are about 70–80% cooked.

6. 6

   If using, add the aloo bukhara. Add the lemon juice, mint, and cilantro, then mix gently.

7. 7

   Soak the basmati rice for 30 minutes.

8. 8

   Bring a large pot of water to a rolling boil. Add the rice-boiling oil, salt, and a squeeze of lemon.

9. 9

   Add the soaked rice and boil for 4–5 minutes, until it is about 70–80% cooked. Drain the rice and rinse it lightly to stop it from cooking further.

10. 10

    Spread the parboiled rice evenly over the chicken mixture.

11. 11

    Top the rice with cilantro, fried onions, and a little red food color.

12. 12

    Cover the pot tightly and cook on low heat (dum) for 20–25 minutes.

13. 13

    Let the biryani rest for 10 minutes before opening the pot, then serve.

Notes

The source does not specify the amount of water used to boil the rice or the exact amount of red food color. Aloo bukhara is optional. The recipe uses a packaged Karachi biryani spice mix, so its contents are not individually specified.

Nutrition per serving

• main
• biryani
• Pakistani
• South Asian
• chicken
• one-pot
• spicy
• rice dish