Masala Karachi Biryani is delicious and spicy this recipe, called Masala Karachi Biryani, will live up to its name. Among our most beloved recipes has to be this one.

Table of Contents

Masala Karachi Biryani Ingredients:

*500g of Falak Extreme Basmati Rice
*Water when needed
*Heating water to a boil as needed
*One tablespoon of Namak (salt)
*2 tablespoons Sirka (Vinegar)
*Two tablespoons of cooking oil
*Green chillies, or hari mirch, 5–6
*A 1-inch piece of Adrak (ginger).
*Garlic (Lehsan): 7-8 cloves
*Two to three tablespoons of water
*One-half cup of cooking oil
*Zeera (Cumin seeds): ½ tablespoon
*Black cardamom, or badi elaichi, 1
*Star anise, or Badiyan ka phool, one
* Two Darchini (sticks of cinnamon)
* Laung 2-3 (Cloves)
*½ teaspoon black peppercorns, or sabut kali mirch
*Three green cardamoms, or Hari elaichi
* Two medium-sized tomatoes, or tamatar
*One cup of water, or as needed
*½ tablespoon of Namak (salt) or to taste
* ½ tablespoon or to taste of Lal mirch powder (red chili powder).
*½ tsp of Haldi powder, or turmeric powder
* 1 teaspoon garam masala powder
*Cube 1 of chicken stock
* Aalo (potatoes), 250g, peeled
*Eight to ten Aalo bukhara (dried plums)
* ¼ cup of Dahi (yogurt) whisked
* Three tablespoons of lemon juice
* Chopped harada dhania (fresh coriander), 1-2 tablespoons
* 1-2 tablespoons of chopped podina (mint leaves)
* One kilogram of chicken
* Food color, Zarda ka rang: ½ teaspoon
*One medium-sized sliced tomato (tamatar)
* 3–4 lemon slices
* 4-5 green chillies, or hari mirch
* 2 tablespoons chopped podina (mint leaves)
* ¼ tsp Javitri powder (Mace powder)
* Zeera (crunchy, roasted cumin seeds): ½ tablespoon
* Jaifil powder (powdered nutmeg): 1/2 teaspoon
*Two tablespoons cooking oil

Boil your rice:

Place the rice and water in a bowl, give it a good wash, let it soak for 20 minutes, then strain and set it aside.Add salt, vinegar, and cooking oil to boiling water and thoroughly mix. After adding the soaked rice, stirring thoroughly, and boiling for 8 to 10 minutes, strain and set aside. See other best biryani dishes at biryani recipes

Get you gravy ready:

Add water, ginger, garlic, and green chilies to a spice mixer. Blend until a paste forms, then set the mixer aside.Cooking oil, cumin seeds, ground chilli paste, cloves, black peppercorns, green cardamom, cinnamon sticks, cloves, and tomatoes should all be added to a pot and thoroughly mixed.Add water, cover, and cook for four to five minutes on low heat.

Mix thoroughly after adding the salt, red chili powder, turmeric powder, garam masala powder, and chicken stock cube.Add potatoes, stir thoroughly, cover, and cook over medium heat for 8 to 10 minutes, or until potatoes are halfway done. Stir in yogurt, lemon juice, and dried plums.Stir in the fresh mint and coriander leaves.Add the chicken, stir thoroughly, and cook for 8 to 10 minutes on high heat. Stir in food coloring thoroughly. Add the tomato, mint leaves, lemon slices, and green chilies.

Layering:

Add the nutmeg powder, mace powder, and cumin seeds to a small bowl and stir well. Transfer half of the spice mix, cooked rice, remaining spice mix, cooking oil, cover, and steam cook over low heat for 12 to 15 minutes. Accompany with salad and raita and.enjoy hor meal!!

5/5 (1 Review)