Karachi Chicken biryani(for 6 persons)
Seela rice 3 cup (washed and soaked)
Chicken 1 kg, cut into pieces)
oil 6 tbsp
Onions 4 (chopped)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Red chili powder 2 teaspoon
Turmeric powder ½ tsp
Salt 1 teaspoon
Roasted cumin powder 1 tsp
Garam masala powder 1/2 teaspoon
Big Ripe tomatoes 5 (chopped)
Yogurt 1 cup(beaten)
Grinded Green chili 6
Yellow food colour 1/4 tsp
Take apot and add chicken,1/4 tsp yellow food colour ,1/4 cup water and ginger garlic paste.Now cook on low flame for 20 minutes…keep stirring occasionally to avoid burning…..
Now mix in well beaten yogurt and tomatoes, cook for some time till the tomatoes are a bit pulpy.
Mix in salt, red chili powder, turmeric ,cumin powder and garam masala powder.
Simmer on low flame till the oil starts to float and you get smooth paste like masala..stir occasionally to avoid burning.
Now add chicken and simmer for 5 minutes..
Add rice to boiling water and cook till 3/4 done..
Strain the rice in a strainer.
Now spread a little oil from the chicken gravy in a large pot.
Spread a layer of rice over it. Spread chicken with little gravy over the rice. Top it with another layer of rice. Then another layer of chicken with gravy. Finish with last layer of rice.
Dissolve yellow food colour with some water and
Pour yellow food colour on top all over the rice.
Spread a thick cloth over the mouth of the pan and cover it with a tight lid.
Heat a griddle pan and place the pot over it.
Steam the biryani over very low heat for 15 minutes.
Serve hot with raita.