History of Karachi chicken Biryani recipe:

Karachi chicken Biryani is one of the most famous dishes in South Asia and among South Asian countries, mostly this dish is often linked with the Muslim region. Many rice recipes are cooked in other parts of the world but chicken biryani is the most wanted recipe of food lovers. From a survey of time, it comes to know that, this chicken biryani was introduced from the time of the Mughals in their royal kitchen. Karachi Chicken Biryani is made with rice, chicken, mutton, beef, goat, lamb any meat variety, and all required spices. To make vegetarians, in some choices, it is prepared by adding vegetables. Sometimes eggs, and potatoes are added in this recipe along with meat. Simple rice is so favorite but chicken biryani is really, just waoo. Young, old, and even kids like chicken biryani. It is eaten in winter and summer at any time.

It is also called with different names according to their area, such as:

Other Names:     

• biriani
• beriani
• breyani
• buriyani
• bariania
• sindhi baryani
• bombai baryani

Here is the best and most tasty recipe of Karachi chicken biryani so, let’s start.

Serving: 6 persons

Timing: 2 hours

Main equipment:

• A pan (boiling rice)
• A strainer
• A pot ( for cooking chicken)

Ingredients of karachi chicken biryani:

COOKING INSTRUCTIONS:

• Firstly, as you know basmati rice takes time to soak so, rinse the rice gently and properly and soak it for 30 minutes aside.
• Now take a pot and heat oil in a pot. Add all the whole garam masalas and fry them until fragrant. 
• Add onions and fry on medium-high flame until they turn golden brown shade and keep some of the fried onions for the layering step of biryani.
• Now add chicken pieces and fry them until the chicken changes its color.
• Now add ginger and garlic paste and all other required powdered spices in it. Let sauté them for 2 to 3 minutes properly and add a splash of water when needed. Thus, the spices will coat the chicken well.
• Add tomatoes then cover and cook on medium flame until the oil separates from the gravy for 15 minutes.
• In another pan, take a tbsp of oil heat it, adds cubed potatoes, and fry until they turn golden brown.
• Now add yogurt to cooking masala and cook until the masala becomes thick. 
• After this add the fried potatoes and mix in it. Add green chilies in silt form and 2 tablespoons of coriander leaves. After Simmer it for 2 minutes, turn off the heat.
• Now take a large pot of water to a boil for rice boiling.
• Now add salt and black cumin seeds, star anise, and bay leaf for boiling.
• After proper boiling water add the soaked and drained rice.
• Cook till the rice is 70% done properly.
• Next step is to drain the rice and so after draining it add some quantity of oil to the pan and add half the quantity of the biryani masala, rice. Garnish the biryani with coriander, mint, fried onions, and slices of lemon as you like.
• Again, repeat the layer of biryani masala after the rice layer in the layering steps.
• Add orange food color in the middle of layering.
• close the pot and simmer the biryani for 10 to 15 minutes. • After simmering mix and serve hot Karachi Chicken Biryani with dahi raita, sliced onions, and achar, and enjoy.

Other special biryani names:

As you know everyone likes biryani it doesn’t matter which he or she belongs. So, it is named according to their eating taste and area demand. Here are some different names for biryani such as:

• Lahore chicken Biryani
• Afghani Chicken Biryani
• Hyderabadi Chicken Biryani
• Sindhi biryani
• Kolkata biryani
• Lucknowi Biryani
• Sri Lankan biryani
• Dumpukht biryani