Karachi Raseeli Biryani Recipe
The best chicken raseeli biryani recipes are from Karachi because Lahore and Islamabad doesn't have tasty biryani which is made in Karachi. It is the most famous food of Karachi. The best treat known of this big city. Karachi raseeli Biryani is very much tasty. Flavors of Karachi Raseeli Biryani can be enhanced according to the taste. If you want the best result, you need to use quality rice for example basmati rice in Biryani to get the best results. People come from far places and from other cities to eat Karachi raseeli biryani.
Biryani is a Muslim originated dish. Royal kings used to eat this as their favorite meal. It’s very famous in the subcontinent. Some people add eggs to it to enhance the flavor. There is a huge variety of biryani recipes available all over the world but this typical Karachi raseeli biryani recipe is best among all. It can be made with chicken, beef, mutton, prawns fish lamb etc.
Raseeli Biryani is mostly served with raita of many kinds and salad which contain cucumber, tomatoes, onions, green chilies, mint and coriander. Shami kebabs are also sometimes served with it as a side dish. It is a main course meal served at the time of dinner and lunches both.
Karachi raseeli biryani is considered to have complex spices and a strong curry flavor in it which makes it different from other rice recipes. One should try this recipe of Karachi raseeli biryani.
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For Chicken Masala
Chicken Pieces: 1 kg
Potato (quartered) : 1
Oil: 1 cup
Masalaydar Bombay Biryani: 1 packet
Yogurt: 1 cup
Zarda / Orange Food Color: quarter teaspoon
Tomato (sliced) : 1
Green Chili (chopped): 6-8 (very spicy thin ones known as Malir ki Mirch)
Fresh Coriander: 4 tablespoons
Fresh Mint Leaves : 3 tablespoons
Lemon (sliced) : 2
Dried plum (Aalo-bukhara) : 5-6
Cooked Sayla-Rice: as explained
For Sayla Rice
Sayla Rice : 3 cups
Cumin Seeds: 1 teaspoon
Iodized Salt : 3 tablespoons
Water : 3 liters
Fresh Coriander: 1 teaspoon
Fresh Mint: 1 teaspoon
How to make Karachi Raseeli Biryani Recipe
METHOD:
For Cooking Rice
Soak Sayla-Rice for at least three hours while changing the water at every hour.
In a large pot take approximately 3 liters of water; add Cumin Seeds, Iodized Salt, fresh coriander, and fresh mint leaves.
Bring to a rapid boil.
Now add the soaked rice and boil till it reaches teenkanni.
Strain and use it immediately for the biryani.
For Biryani
In a large pan put the chicken, potato, oil (reserve 2 tbsp), Masalaydar Biryani Masala, and 1/2 cup of water. Turn up the heat to medium-high and cook with the lid covered for 15 minutes. Turn the heat off and there should be little or no liquid left by this time.
In a mixing bowl whisk the yogurt and food color together and pour over the cooked chicken.
Place sliced tomato, green chilies, fresh coriander, fresh mint, lemon slices and dried plums on top of the chicken and yogurt layer.
Top the chicken with the Sayla-Rice. Cover with a lid and place a tawa underneath the pan. Cook on high flame for 10 minutes.
Turn the heat low; drizzle 2 tablespoons of water and 2 tablespoons of oil on top of the rice layer.
Tightly cover with a lid. There should be no gaps, and give dum.
Serve hot accompanied with a cooling cucumber and yogurt raita.
Posted By:
Parveen Khalid, islamabad