Karachi Biryani Punjabi Touch
Chef: Sadia Rehman And Fatima Gulzar
Ingredients
1. Chicken: 1/2 kg
2. Onions: 2 large
3. Yogurt: 200 grams
4. Tomatoes: 4 large
5. All-SpIce Powder: 1 tbsp
6. Red Chilli Powder: 1 tbsp
7. Green Chillies: 6-8 pcs
8. Coriander Powder: 1 tbsp
9. Fresh Coriander Leaves: 1 cup
10. Fresh Mint Leaves: 1 cup
11. Black Cumin: 1 tsp
12. Black Cardamoms: 4 pcs
13. Cloves: 4 pcs
14. Cinnamon: 1 stick
15. Black PepperCorns: 6 to 8 pcs
16. Bay Leaves: 2 pcs
17. Dried Plums: 150 grams
18. RIce: 1/2 kg
19. Ginger Garlic Paste: 2 tbsp
Cooking Method
Preparation of Rice:
1. Heat oil in a pan, add cloves, black cardamoms (broken), bay leaves, cinnamon stick and stir fry.
2. Add water (equivalent to rice weight), black cumin, black peppercorns and boil on medium-low heat.
3. Once the water is boiled, add rice to the pan and simmer on medium heat till water is dried out.
Preparation of Korma:
4. Heat oil in a pan and fry onions till browned.
5. Add tomatoes, dried plums, ginger garlic paste and all spices.
6. Stir fry the added ingredients, add chicken and cook for 15 minutes.
7. Finally, add yogurt and cook for 2 to 3 more minutes.
Preparing Biryani:
8. Now take half of the cooked rice in a separate pan and spread a layer of cooked korma over it.
9. Now spread half of the green seasoning i.e. mint leaves, coriander leaves and green chillies.
10. Now spread the remaining cooked rice and lay remaining green seasoning on top.
11. Cover the pan and simmer on light flame for 15 minutes or until it is fully cooked.
12. Karachi biryani is ready. Serve hot and enjoy with your family.
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