Karachi Biryani Recipe | A Flavorful Delight from the Streets of Karachi

Welcome food lovers! Today, we're bringing you a taste of Karachi with our special Karachi Biryani recipe. Bursting with aromatic spices and rich flavors, this biryani is a favorite street food in Karachi and will surely become a favorite in your home too. Let's dive into the ingredients and steps!
Ingredients:
6 Tomatoes
8-12 Green Chillies
1 small bowl of Fresh Coriander (Dhania)
1 small bowl of Fresh Mint Leaves (Podina)
1 cup Yogurt (Dahi)
2 tbsp Biryani Masala
1 1/2 tsp Red Chilli Powder (Laal mirch)
2 tbsp Ginger-Garlic Paste (Lasan adrak paste)
1 tsp Red Chilli Flakes (Kuti wi mirchein)
2 cups Cooking Oil
2 Big Onions
2-3 Big Potatoes
Dry Ingredients:
6-7 Cloves (Long)
7-8 Black Peppercorns (Kali mirch)
6 Dried Plums (Aluu bukhary)
Instructions:
Prepare the Ingredients:
Chop the tomatoes into small pieces.
Slit the green chillies lengthwise.
Finely chop the fresh coriander and mint leaves.
Whisk the yogurt in a bowl until smooth.
Peel and slice the onions thinly.
Peel the potatoes and cut them into medium-sized pieces.
Fry the Onions and Potatoes:
Heat 1 cup of cooking oil in a deep pan or pot.
Fry the sliced onions until golden brown and crispy. Remove and set aside.
In the same oil, fry the potato pieces until they are golden brown. Remove and set aside.
Prepare the Spice Mix:
In a small bowl, combine the biryani masala, red chilli powder, ginger-garlic paste, and red chilli flakes. Mix well to make a paste.
Cook the Masala:
In a separate pan, heat the remaining 1 cup of cooking oil.
Add the dry whole spices (cloves and black peppercorns) and fry for a few seconds until fragrant.
Add the spice paste prepared earlier and cook for 2-3 minutes until the oil separates.
Add Tomatoes and Yogurt:
Add the chopped tomatoes to the pan and cook until they soften and the oil separates.
Then, add the whisked yogurt to the pan and mix well. Cook for another 2-3 minutes.
Layering the Biryani:
In a separate large pot, layer half of the cooked rice followed by half of the tomato-yogurt masala.
Sprinkle half of the fried onions, chopped coriander, mint leaves, and dried plums on top.
Repeat the layers with the remaining rice, masala, fried onions, and garnishes.
Dum Cooking:
Cover the pot with a tight-fitting lid and place it on low heat.
Let the biryani cook on dum (steam) for 15-20 minutes until the flavors meld together.
Serve:
Once done, gently mix the biryani layers.
Serve hot with raita or salad on the side.
Conclusion:
There you have it, a flavorful Karachi Biryani that's sure to transport you to the streets of Karachi with every bite. Enjoy this aromatic dish with your loved ones and relish the rich flavors of this iconic Pakistani delicacy. Don't forget to like, share, and subscribe for more delicious recipes. Happy cooking!
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/... Source: incompetech.com/music/royalty-... Artist: incompetech.com/

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Best biryani in town 😋😋

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