Karahi Biryani
is a delightful fusion of two popular South Asian dishes: Karahi and Biryani. It combines the flavors of spicy and aromatic Karahi with the rich and fragrant Biryani. Below is a simplified recipe for making Karahi Biryani:
Ingredients:
- 2 tablespoons oil or ghee
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 1 green chili, finely chopped (adjust to your spice preference)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- 500g boneless chicken or meat of your choice, cut into pieces
- Fresh coriander leaves for garnish
For the Biryani Rice:
- 1 cup basmati rice, soaked in water for 30 minutes and drained- 4-5 cups water
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 2-3 cloves
- 1 bay leaf
- Salt to taste
- 1/2 cup fried onions (store-bought or homemade)
- Saffron strands soaked in 2 tablespoons of warm milk (for color and aroma)
- 1 tablespoon ghee
Instructions:
1. In a large pot, bring the water to a boil. Add the soaked and drained basmati rice, whole spices (cardamom, cinnamon, cloves, bay leaf), and salt. Cook the rice until it's 70-80% cooked. Drain the rice and set it aside.
2. In a separate karahi or large skillet, heat the oil or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the finely chopped onions and sauté until they become translucent and golden brown.
4. Stir in the ginger-garlic paste and chopped green chili. Cook for a minute until the raw smell disappears.
5. Add the tomatoes and cook until they become soft and the oil starts to separate.
6. Now, add the dry spices: coriander powder, turmeric powder, red chili powder, garam masala, dried fenugreek leaves, and salt. Mix everything well.
7. Add the boneless chicken or meat pieces to the karahi masala. Cook until the meat is fully cooked and tender. If needed, you can add a little water to help the meat cook, but ensure that the masala doesn't become too watery.
8. In a separate pot or a heavy-bottomed vessel, layer the partially cooked rice at the bottom. Add a layer of the cooked karahi masala on top of the rice. Sprinkle some fried onions and fresh coriander leaves #KarahiBiryani.
9. Continue layering with the remaining rice and masala, finishing with a layer of rice on top.
10. Drizzle the saffron-infused milk and ghee over the final layer of rice.
11. Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes. You can also place a tava (griddle) under the pot to prevent direct heat and avoid burning the biryani.
12. Once done, gently fluff the Karahi Biryani with a fork and serve it hot with raita or yogurt salad.
Enjoy your delicious Karahi Biryani!
