Karachi Biryani | Al naseeb biryani | Pakistani Chicken biryani recipe

Karachi Biryani
Oil-1/2 cup
Peppercorns: 10-12
Mace-1
Cinnamon-1 inch piece
White Cumin ( shahi Jeera)-1/2 teaspoon
Tomatoes-2 medium sized
Ginger-1 inch piece
Garlic-6-8 cloves ( large)
Green chillies-6-7 ( depending on your spicce level)
Tamarind-1 small lemon size
Chilli powder-1 teaspoon
Turmeric powder-1/2 teaspoon
water-1/2 cup
Chicken -1/ kg
Salt-2 teaspoon ( as per your taste)
Potato- 1large
Yogurt mix:
Yogurt -1/2 cup
Spices:
peppercorns-8-10
Cloves-3-4
Cardamom-3-4
nutmeg-1 small piece
mace
Orange food colour-3-4 drops
For rice:
Boil 7-8 cups of water
Salt-1 tablespoon ( more or less as per your taste)
Basmati rice: 1/2 kg ( washed and soaked for 45-60 minutes)
Oil- 3-4 cups
Method:
Put some water to boil for cooking the rice. Add salt.
In a pan add oil, spices mentioned, tomatoes, chilli powder , Ginger , garlic and chilli paste, turmeric powder and water.
Switch on the flame and cook for 10 minutes.
After 10 minutes add the chicken and cook and salt. Cook for another 10 minutes.
Grind the spices mentioned under yogurt mix.
Mix the ground spices with yogurt and add the food colour.
Add this into the gravy along with the potato. Let it cook for 10 minutes.
Add the soaked and drained rice to the boiling water. Cook until the rice is 80% done.
Once done, drain the rice and add it into the gravy.
Add some oil on top of the rice.
Cover and cook over low heat for 10-15 minutes.
Serve hot with some raitha.
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