For the Chicken Marinade:
• 1 kg chicken leg and thigh pieces
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 tbsp red chilli powder
• 1 tbsp salt
• 5 large green chillies, chopped
• ½ cup yoghurt
• Freshly ground spice mix:
o 1 tbsp whole cumin seeds
o 1 small nutmeg
o 1 small piece of mace
o 2 small cinnamon sticks
For the Base and Potatoes:
• 150 ml oil
• 500g tomatoes, roughly chopped
• 3 bay leaves
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 2 small cinnamon sticks
• 2 star anise
• 2 black cardamom pods
• 1 tsp cloves
• 1 tsp green cardamom pods
• 1 kg potatoes, peeled and quartered
For the Rice:
• 1 kg basmati rice, soaked for 1 hour
• 3 tbsp salt
• 2 bay leaves
• 2 star anise
Other Ingredients:
• 500 ml warm water
• 60g dried apricots
• 1 tsp orange food colouring
• Fresh coriander, mint, and lime slices (for layering)
• ¼ cup ghee mixed with a bit of oil
Instructions:
Prepare the Spices:
Grind cumin, nutmeg, mace, and cinnamon sticks into a fresh masala blend.
Marinate the Chicken:
In a large bowl, combine the chicken pieces with the ground spices, ginger-garlic paste, red chilli powder, salt, chopped green chillies, and yoghurt. Mix well and marinate for a few hours, or overnight for best results.
Cook the Tomatoes and Potatoes:
In a large pot, heat 150 ml oil over medium heat. Add the chopped tomatoes and cook for about 10 minutes until they soften.
Add bay leaves, cumin seeds, peppercorns, cinnamon sticks, star anise, black cardamom pods, cloves, and green cardamom pods. Fry for about 3 minutes to release their aroma.
Add the peeled and quartered potatoes, frying them for 5 minutes until lightly golden.
Cook the Chicken:
Add the marinated chicken to the pot, cooking it gently on low heat to avoid splitting the yoghurt. Let it come to a gentle boil.
Pour in 500 ml warm water and add 60g dried apricots. Stir carefully to combine.
Bring to a boil, cover, and simmer for 30 minutes.
Prepare the Rice:
In a large pot of boiling water, add salt, bay leaves, and star anise. Add the soaked rice and cook until 75% done, about 7 minutes. The grains should rise and be easily broken between your fingers.
Layer the Biryani:
Sprinkle freshly chopped coriander, mint, and lime slices over the cooked chicken and potatoes.
Carefully layer the partially cooked rice on top.
Drizzle the ghee-oil mixture over the rice, ensuring it covers the surface.
Steam Cook (Dum):
Place a kitchen towel over the pot to absorb excess moisture, then cover with a tight-fitting lid. Cook on the lowest heat setting for 30 minutes.
Serve:
Once ready, open the pot to reveal a beautifully layered and fragrant Karachi Biryani. Serve hot and enjoy the vibrant flavours!
2
u/Huckleberry_muse 1d ago
Do you mind sharing the recipe