Karachi baryani recipe | Bombay baryani recipe

#KarachiChickenBiryaniRecipe #BombayChickenBaryaniRecipe #ijazansarifoodsecrets #food #villagehandiroti Karachi Chicken Biryani Recipe: Ingredients For Chicken Masala: Chicken – 1 kg, cut into pieces Basmati rice – 1 kg Onions – 3 medium, thinly sliced Tomatoes – 3 medium, chopped Potatoes – 3 medium, cut into large pieces Yogurt – 1 cup Ginger-garlic paste – 2 tablespoons Green chilies – 6–8 Fresh coriander – ½ cup Fresh mint – ½ cup Lemon juice – 2 tablespoons Cooking oil – 1 cup Biryani masala – 1 packet Red chili powder – 1 tablespoon Turmeric powder – ½ teaspoon Salt – to taste Whole spices – 2 bay leaves, 4 cloves, 4 green cardamoms, 1 cinnamon stick For Rice: Salt – 2 tablespoons or to taste Bay leaf – 1 Green cardamoms – 3 Cloves – 4 Cinnamon – 1 small stick Water – as required For Layering: Yellow/orange food color – a pinch Saffron – optional Fried onions – ½ cup Mint and coriander – a handful Lemon slices – optional Method Wash and soak the rice for 30 minutes. Heat oil in a large pot and fry the onions until golden brown. Remove about half for layering. Add whole spices and ginger-garlic paste. Fry for 1 minute. Add chicken and cook on medium-high heat until it changes color. Add tomatoes, yogurt, biryani masala, red chili powder, turmeric and salt. Mix well. Add potatoes and green chilies. Cover and cook for 15–20 minutes, until the chicken and potatoes are nearly tender. Add lemon juice, mint and coriander. Cook until the masala becomes thick and the oil separates. Meanwhile, boil plenty of water with salt and whole spices. Add soaked rice and cook until the rice is about 70–80% cooked. Drain. Layer the biryani: chicken masala at the bottom, then rice, fried onions, mint, coriander and a little food color dissolved in water. Cover tightly and cook on low heat for 15–20 minutes (dum). Let it rest for 5–10 minutes, then gently mix from the sides. Serve hot with raita, salad and lemon. Tip: For the authentic Karachi-style taste, keep the biryani spicy and tangy, and don't overcook the rice before the final dum.