Karachi Biryani

Name: Karachi Biryani
Yield: serving 4..6 se
Cuisine: Pakistani
Ingredients: Chicken 1-1/2 kg Potatoes 750 gms; Oil 1 cup Rice (Parboiled) 1 kg; Tomatoes 1/5 kg Onion 2; Tomatoes 1/5 kg Onion 2; Ginger garlic paste 2 tbsp Red chillies (crushed) 1tbsp; Coriander powder 1/2 tsp Salt 1 tbsp; Jaiyfal jawatry 1/4 tsp Essence 2-3 drops; 1/4 tsp Zarda colour

Ñôôri Màlîk @cook_16764838

islamabad

#YearEndChallenge 16
#3rdweek

Ñôôri Màlîk @cook_16764838

islamabad

#YearEndChallenge 16
#3rdweek

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Ingredients

serving 4..6 se

Chicken 1-1/2 kg Potatoes 750 gms
Oil 1 cup Rice (Parboiled) 1 kg
Tomatoes 1/5 kg Onion 2
Tomatoes 1/5 kg Onion 2
Ginger garlic paste 2 tbsp Red chillies (crushed) 1tbsp
Coriander powder 1/2 tsp Salt 1 tbsp
Jaiyfal jawatry 1/4 tsp Essence 2-3 drops
1/4 tspZarda colour

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Steps

1

Apply yellow food colour/Zarda over 1-1/2kg of Chicken & cook it on steam until it gets tender
2

Mix 750 g of Potatoes pieces with 1tbsp of yellow food colour/Zarda & fry them.
3

Heat up 1cup of Oil in a pan & fry 2 chopped Onions
4

Add 2tbsp of Ginger Garlic paste, 1tbsp of crushed Red Chilies, 1tsp of Turmeric/Haldi.1tbsp of salt & 1/2tsp of Coriander/Dhaniya powder, 1kg of tomatoes and cook.
5

Once tomatoes are a soft add steamed Chicken and combine them.
6

After that put fried Potatoes & cook it.
7

Lastly apply a layer of parboiled Rice andadd 1/4tsp of yellow food colour/Zarda over it & mix 2-3 drops of essence and 1/4tsp of Jaiyfal Jawatri.
8

Pour 2tbsp oil on top and shut the lid
9

Keep on a high flame for 5 minutes and then turn the flame to low
10

Let it sit on a dum for 20mins.
11

Serve hot with Raita and a fresh Salad bowl.