Masalaydaar Karachi-Style Chicken Biryani

Ingredients

• 3 tsp Salt (For the rice)
• 1 tbsp Cumin seeds (For the rice; zeera)
• 2 Cinnamon sticks (For the rice)
• 2 Star anise (For the rice)
• 9 Black peppercorns (For the rice; source specifies 8–10)
• 7 Cloves (For the rice; source specifies 6–8)
• 5 Green cardamom pods (For the rice; source specifies 4–6)
• 2 Black cardamom pods (For the rice)
• 1 Bay leaf (For the rice)
• 2 tbsp Oil (For the rice)
• Mint (Some, for the rice and later chicken; also for layering)
• Green chilies (Some, for the rice and chicken; also for layering)
• 2 tbsp Lemon juice (For the rice)
• 6 cup Rice (Washed; for the rice)
• 1 cup Yogurt (For the paste)
• 2 tbsp Ginger-garlic paste (For the paste)
• 9 Medium onions (Fried; source specifies 8–10; some brown onion is also listed for layering)
• 5 Green chilies (For the paste; source specifies 4–6)
• 11 Tomatoes (For the paste; source specifies 10–12 medium tomatoes)
• 2 tsp Salt (For the paste; or to taste)
• 2 tsp Red chili powder (For the paste)
• 1 tbsp Chili flakes (For the paste)
• 1 tsp Turmeric powder (For the paste)
• 2 tsp Coriander powder (For the paste)
• 0.25 cup Water (For the paste; rice boiling water is separately described as around 6–7 cups)
• 0.5 cup Oil (For the chicken)
• 2 Cinnamon sticks (Whole spices for the chicken)
• 2 Bay leaves (Whole spices for the chicken)
• 2 Star anise (Whole spices for the chicken)
• 1 tsp Cumin seeds (Whole spices for the chicken; zeera)
• 5 Black peppercorns (Whole spices for the chicken)
• 5 Cloves (Whole spices for the chicken)
• 1.5 kg Chicken
• Tomato paste (Amount not specified)
• 1 pack Shan Bombay Biryani masala (One pack)
• 3 Green cardamom pods (For the chicken)
• 7 Dried plums (Source specifies 6–8)
• 3 Lemons (Source specifies 2–3; squeeze for juice, and use lemon skin as mentioned in the method; lemon slices are also listed for layering)
• 6.5 cup Water (For boiling the rice; source says around 6–7 cups)
• Brown onion (Listed for layering; amount not specified (fried onions are also listed for the paste))
• Yellow food color (Listed for layering; amount not specified)
• Korma (Listed for layering; likely the prepared chicken mixture, but the source does not clarify)

Steps

1. 1

   Wash the rice. Put it in a pot with around 6–7 cups of water, the rice salt, cumin, cinnamon, star anise, peppercorns, cloves, green and black cardamom, bay leaf, oil, lemon juice, mint, and green chilies.

2. 2

   Boil the rice mixture until the grains are about 60% cooked, then set aside. The source does not specify a boiling time or whether to drain the rice.

3. 3

   Blend together all ingredients listed for the paste: yogurt, ginger-garlic paste, fried onions, green chilies, tomatoes, salt, red chili powder, chili flakes, turmeric, coriander powder, and water. Set aside.

4. 4

   Heat the chicken oil in a pot. Add the whole spices for the chicken and the chicken, then fry until the chicken changes color.

5. 5

   Add tomato paste to the chicken. Cover the pot and cook for 20 minutes.

6. 6

   Add the biryani masala, green cardamom, squeezed lemon juice, mint, green chilies, and lemon skin to the chicken. The source does not give quantities for tomato paste, mint, or chilies.

7. 7

   Layer the rice and korma with mint, green chilies, lemon slices, browned onion, and yellow food color. The source does not specify the order or proportions of these layers.

8. 8

   Put the layered rice on dum for around 30 minutes, then serve.

Notes

The source lists rice, paste, chicken, and layering components but does not explain how or when the blended paste is incorporated into the chicken. It also does not quantify tomato paste or several herbs and chilies, and gives no detailed layering arrangement or dam temperature.

Nutrition per serving

• main
• dinner
• spicy
• chicken
• biryani
• South Asian
• rice
• dum-cooked