Chicken Biryani | Karachi Famous STUDENT BIRYANI | Perfect Karachi Biryani

Hi...

Ingredients:.

500g chicken, cut into pieces
2 cups basmati rice
2 onions, thinly sliced
2 tomatoes, chopped
2 tablespoons yogurt
1/4 cup cooking oil
2-3 green chilies, chopped
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
Whole spices: 2-3 cloves, 2-3 green cardamom pods, 1-inch cinnamon stick
Biryani masala (available in stores) or homemade spice mix
Salt to taste
Instructions:

Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

In a large pot, heat the cooking oil and add cumin seeds and whole spices. Sauté for a minute until they release their aroma.

Add the sliced onions and cook until they turn golden brown.

Stir in the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

Add the chicken pieces and cook until they turn white on all sides.

Mix in the chopped tomatoes and cook until they become soft.

Add yogurt, biryani masala, green chilies, and salt. Stir well and cook for a few minutes until the oil separates from the mixture.

In a separate large pot, boil water and cook the soaked rice until it's 70% cooked. Drain the rice.

Layer the partially cooked rice over the chicken masala in the first pot.

Sprinkle chopped mint and coriander leaves on top.

Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to finish cooking through the steam.

Your Karachi-style chicken biryani is ready to serve. Gently fluff the rice layers before serving.

Enjoy your delicious homemade Karachi-style chicken biryani!
@deliciousdishes305
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