:) I can’t wait for you to try more! When your water boils, add rice and let it boil for 5 minutes. Cover the pot with foil and then add the lid to make a strong seal. Share it! Fry Whole Spices in oil and add marinaded Chicken. The rice in biryani with cooked chicken are always par-boiled, for a lack of better term. And, 10 Cloves. This includes; chicken, dried plums aka aloo bukhara, chicken cube, garlic ginger paste and the yogurt and chili paste. Drizzle the rice with milk and color mix in the form of a cross. Thankyou for trying Yusra! Beautiful recipe. Read about privacy policy and copyright here, Phitti hui Coffee - Pakistani Whipped Coffee. Thank u for this incredible recipe. Rather than the regular Biryani, Sindhi Biryani is more spicy and tasty. ), (We avoid color and essence for we love only natural stuff with no colors and no artificial flavors until really necessary.). Shireeen anwar is awe-inspiring, rarest and unique cooking expert. The biryani today has definitely evolved, the most traditional style is of layers of rice, curry and garnish. Saute for a minute and add 3/4th cup of water and cover the pot to allow the tomatoes soften up for 5 mins. Put a little oil on rice so rice grains are well separated. C'mon I'm not a mind reader, tell me! Add another 1/3 of the rice on top of qorma. You can now add the remaining ingredients. Remove the lid and open the foil slightly to check if you can see steam (be careful to not burn yourself. 4. Find thousands of Urdu recipes online. If your rice turns a bit softer, dry out your gravy a bit and add little water in color. whoa! Good Luck and if new to biryani making check this where I reveal. Maza aagaya, Such an amazing and easy recipe to follow. karachi ki degi chicken biryani with biryani masala recipe|beginners lunchbox by sadaf Don't forget to subscribe for more delicious recipes and share the recipes with your friends and family Subscribing ensures that you don't miss out on the videos we bring out. Heat oil in a pan. Bring water to boil and add all spices and orange peel. NOTE: You can use pre-fried onions as well, skip this step and directly add mint leave in oil to fry them. karachi biryani recipe by food fusion. Add all whole spices, vinegar, salt and bay leaves. Now while this recipe takes care of the taste, the visual appeal comes only through rice grains. Add a layer of food color mixed with milk on the top in the form of a cross. Make first layer of ⅓ rice in the bottom then add a layer of half of chicken gravy. The Chicken Biryani recipe is the preferred dish from Pakistan. After 15 to 20 mins, your korma will look like this. Known as a dish introduced by Mughals, this definitely IS a royal dish, that is made on occasions of happiness or sadness in brown households. Preparation Time : 30 mins to 1 hr for marinating and 10 mins of preparing other things. i loveeee that this was your first biryani ever!!! subscribe my channel for daily yummy recipes :) music credit goes to #wondersharefilmora (I’m trying to explain in best way I could. (Most important tip. But I will tell you this, if there is one thing people of Karachi, Pakistan know how to do, its make a Delicious biryani! I made the biryani today and OMG its so so good! Chicken Biryani in English could be a delicious savory rice dish, that is stratified with spicy chicken, caramelized onion, and tomatoes. It will take a couple of minutes for the water to start boiling again. Required fields are marked *. 3 large tomatoes cut into 4 slices (or 1 cup of canned tomatoes), 7 to 8 dried plums (aloo bukhara) (OR dried apricots), 4 medium onions sliced (or 1 1/2 cup brown fried onions), 1/2 tsp mace and nutmeg powder (optional) (jayfil javetri), 3/4 kg long grain basmati rice soaked in water for 20 mins. If you don't see steam, increase the flame for 2 to 3 mins. Then divide rice roughly into three parts. Pakistani Chicken Biryani Recipe – Chicken Biryani Recipe- Pakistani Style. If yes then how? Which is what this biryani is! Sear chicken ( bhunofy) well for rich taste. If you see most of your test rice grain is cooked and meshed. Add 1/4th cup of water in the onions to stop frying. Use a hand blender to blend the tomatoes and onions together. Heat 5 – 6 tbsp oil in a kadai / heavy bottomed pan. For stronger taste leave it up to one hour. Usually this is the pot used to boil the rice. Rice are most important thing in biryani. Set aside for at least 30 minutes. Add sweetener of your choice. And continue recipe as is. Biryani recipes have been diversified with time and the different styles have been developed to make Biryani. If you see steam, keep the lid back and turn off the flame. Start noting the time once your water starts boiling again. Now add whipped yogurt,and bring gravy to a boil. On this layer, I add saffron soaked in ½ cup water. Do NOT leave them in the water once you turn off the heat. The biryani turned out absolutely amazing ❤❤❤. Cook rice until 70% cooked then drain all water and keep rice in strainer until required. It roughly takes between 3 to 4 mins for the rice to be “parboiled”. Make to spread evenly. She then did her B.Sc in Home Economics and Masters in English from Karachi University. A typical Dum biryani has these layers:1. Dum style Spicy Chicken Biryani is probably one of the most popular recipes to come out of the Indian subcontinent. Mix rice with a large flat spoon or a small plate. (all substitutions mentioned at the end). I tried this biryani today it turned out so yummy ..seems that i ll try more of ur recipes .. thanks . Turn off heat and cover. The recipie is listed in biryani aur pulao. A curry with some sort of protein, known as korma. Whole spices like pepper, bay leaves, cardamom are for aroma only, they release their juices and flavors in rice. Doesn’t have to be accurate, just do it with approximation. Reduce the flame to low and remove roughly about 1/2 cup of brown onions for garnish. All the shireen anwar recipes are exclusively available only on Masla tv. This would surely mean a lot. Add oil in a pot along with sliced onion and mint leaves. While rice cooks, fry your potatoes in oil with a pinch of salt. Pakistani Chicken Biryani recipe is the most famous dish in all over Pakistan with their own spicy touch. In the large thick bottom rice pot smear 2 tablespoon oil in bottom. Spread ⅓ rice at the bottom of the pot. Chicken Biryani is a perfect combination of cooked rice and meat with local spices. The oil, I used is least possible with authentic flavors but real biryani calls for even more oil. That's the perfect rice for Biryani layering. Just put aside as you do with bones. Now we are going to add 2 ingredients that add the “biryani fragrance” to our biryani. Most tourists try Pakistani Chicken Biryani which is amazing in taste and has a unique aroma that is compelling to eat. You should be able to break the grain of rice with fingers but the grain should still be hard and in-edible. The word ‘biryani’ comes from the Persian language which is an Urdu word that people use to make it. … An easy home style delicious biryani. When traditionally mutton biryani is cooked fat pieces (riwaj) are also added for meaty flavors and greasy moisture. 1/4 cup milk mixed with orange food color. You do all cooking on stove. crushed red chile flakes 1 ⁄ 2 tsp. Layer Rice and Curry in alternate layers, adding Coriander and Fried Onions … Biryani is one of the few dishes where it is ok to add raw chicken to a masala base. cloves garlic, minced 1 tablespoon minced fresh ginger root ½ teaspoon chili powder ½ teaspoon ground black pepper ½ teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon salt 2 medium Chatpati Karachi Biryani Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. Boil water with all spices and salt. Bring water to boil then add soaked rice. https://ingmar.app/blog/recipe-national-dish-of-pakistan-chicken-biryani and rest assured, this is a Karachi classic biryani which will not disappoint. I have a few questions; how much water do I use when first cooking the rice, how do i know the rice is 70% done, and during dum dena, do I complete this step on the stove top or the oven? Wohoo! Add onions and cook until they … Add all the spices (except nutmeg and mace powder) and tomatoes. Your chicken should be tender by now or cook further as needed. Put the pan onto the heat, and bring to the boil. Notify me of follow-up comments by email. Turn on the flame at high for 5 to 6 mins, then reduce to medium low for another 10 mins. It will take roughly about 5 mins. Serve freshly cooked with raita na kachumber. Boil the rice for 5 mins and check a grain of rice. Mix in all the remaining ingredients, herbs, fried potatoes, green chilies and prunes. So simple and easy to follow. Chicken Biryani is a savory recipe that is packed with spicy and marinated chicken, fried onions and delicious rice. Add water (equivalent to rice weight), black cumin, black peppercorns and boil on medium-low heat. Dum helps the rice cook completely while absorbing the flavors of gravy and with drizzled oil. If incase gravy is dry add a little water and make it runny.). Par cook rice with whole spices. This one has a Chicken korma2. (This step makes chicken soft and juicy.). Both the taste and visual appeal of chicken dum Biryani should stand out in its preparation. Add another 2 tablespoon of oil on top of rice. I think I am probably the 1 millionth person posting about a basic biryani recipe I swear by. Drain oil on a paper towel and spread on a single layer to crisp. We want thick and runny gravy for biryani and not dry. Now add the chicken, garlic ginger paste, dried plums, chicken cube and the yogurt chili mix. Each step was explained in detail and was so easy to prepare. Serve hot with salads and chutney. Crush onion with hand or in a food processor and mix in marinated chicken. A little common sense and a bit of experience will make you pro biryani cook. See more ideas about Biryani, Chicken biryani recipe, Biryani recipe. (This sealing technique of rice is called ‘dum dena’ in Urdu.) (Tip: You can also boil the potatoes with a pinch of color and salt instead of frying. You can also use a dutch oven instead or keep some weights on tops of your lid to make sure the seal is reinforced. Combine chicken pieces with all the ingredients numbered 1. Cook until 70% is cooked. Marinate the chicken with this mixture and keep aside for this mixture and keep aside for 3 to 4 hours. NOTE: Raw chicken should always be sauteed in oil first when adding to curries and gravies. In reality the rice are boiled but they are boiled for a smaller amount of time and left a little harder than parboiled rice. In this photo, you can see the color of chicken is changed and a little oil has separated on the sides of the pan. Let your biryani rest for 10 minutes and then open to serve. 3. Chicken Biryani is ideal uniting of rice and meat soft-bo with desi spices. Add 1/2 of the chicken qorma on the rice spreading it out as evenly as possible. Thanks dear, Yeah, the rice gain does the visual appeal part but it depends on rice quality too. Chicken (Murghi): 1 Kg or Mutton: 1 Kg Oil: 2 Tbsp Onion (Piyaz): 3 big Size (Thin Slices) Ginger Garlic Paste (Pis Lehsun Adrak): 1 Tbsp Red Chilli Powder (Laal Mirch): 2 Tsp Turmeric Powder (Haldi): 1/2 Tsp Coriander Powder (Pisa Dhania): 1 Tsp Salt: To Taste Garam Masala Powder: 2 But this was the Best-est one ever. Just make sure about one thing if you don't want your rice overly cooked, keep on checking them while you r boiling them and drain them as soon as you turn off the heat. TIP: You can also remove all the oil from your Chicken korma at this point if you want to. Fry the onions until golden brown. Thanx wajiha ❤️. But I promise you! Blend the green chilies with the yogurt to form a smooth paste and set aside. (Bhunofy) This step is important. Thank you, Thanks Osborne for leaving the comment. Chicken Biryani recipe. It is also called dum style biryani. Fry them at medium flame till the onions turn golden brown. It is most crucial throughout Pakistani cuisine. To marinate the chicken for the Biryani, combine the oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon, and salt in a large bowl and stir together. After your tomatoes have softened up, simply use a hand blender and blend your qorma base to get a smooth mix. Remove extra oil from wok in which we fried potato and onions and leave only ½ cup oil. You boil rice in a large pot at least 4 time bigger than the amount of rice. Mix well, add soaked rice. Then add oil, mint leaves and sliced onions in a pot and fry it at medium flame. (Evenly divide and layer the chicken pieces, potatoes, and gravy in this layer. You need these in your freezer, you know it, I know it. In same wok, leave only ½ cup oil and (remove extra oil ) cook marinated chicken for 7 minutes until color changes then add tomato puree and cook further for 10-15 until all tomato water dries and oil separates. ( You may also add kewra water along with saffron). Totkay; All Recipes. Start by blending yogurt and green chilies together in a blender and setting it aside. Let it rest for 3-4 hours. ), Add the second layer of remaining chicken gravy. Strain your rice with a wide strainer and get ready to assemble your biryani. 1/2 cup brown fried onions removed from qorma (or 1/2 cup pre-made brown fried onions). ), Again add ⅓ layer of rice. i am soooooo happy to hear that! Use a large pot for assembling the rice. The golden brown onions are a very very important step in Pakistani … Take the chicken and marinade it in the same mixture. I mean even I couldn’t stop licking my fingers. Then you know it’s 70% cooked. Once the water is fully boiled and has changed color you may remove big spices with a slotted spoon only if you hate whole spices.) And help us bring more amazing recipes. Simmer for 1-2 minutes until water color changes. Searing or bhonofying, that means cooking on high flame till all water dries and oil clearly separates on sides of the pot. NOTE: Always boil the water at high flame and let the water start bubbling before adding rice. Add more water and cover to let tomatoes soften up. Keep an eye on your rice and ideally, don’t multitask right now. Cover with lid too. You can also only add the kewra water incase you don’t have the latter. ( You can also use 1 packed cup of pre-fried onions in the recipe and skip this step.). Fry Onions 1. Cover the pot and let the qorma simmer for 15 to 20 mins at medium to low flame. This is home-style, hearty biryani with delicious flavors full of herbs and aroma. I’m using my own biryani spice mix for this recipe but incase you feel intimidated by it, you can use boxed spices as well. I know looking at an entire rainbow-sque ingredients can seem a little daunting for new cooks. (It is drizzled over the last layer of rice just before dum) This is mainly to give biryani lovely color and make it look tempting. Don't know whether it originates from Sindh or not. Take your onions to that beautiful golden brown color and then remove about 1/2 cup of the onions to use later for garnish. Garnish layers with at least 1 layer containing food color. From restaurants to home, Chicken Biryani has its presence everyplace. It’s a never ho wrong recipe. garam masala 1 tsp. dogra. I tasted like bahir ki daigi biryani! Quite a bit of salt - 1 and 1/2 tablespoons Salt. https://www.allrecipes.com/recipe/245579/pakistani-chicken-karahi Mix well so spices release flavors. It must be able to break from the centre but not get mushed up when you press on it. ▢ Variations. I suggest, serve it hot right after dum (steaming) with raita and kachumber salad for best taste. (In this photo you can clearly see my rice just 70% cooked and separated. Then add your spices and tomatoes. , The perfect and easiest biryani recipe I ever found. Then you fill 3/4 of pot with water add whole spices and salt. Seal the pot with foil, ( damp towel or thick cloth, all four ends are tied over the lid.) Add 1/2 of it in this layer. My biryani turned out delicious. This is a detailed recipe for Pakistani Chicken Biryani and delicious too. Mix everything well. Thank you over and over again. It is the gravy that gets absorbed in rice and provides flavors. At this stage, add gram masala powder for strong aroma. After the oil has separated add remaining 3/4 cup yogurt in the chicken. Such a nice and easy recipe. ), Fry onions in same oil until golden, cool the until on kitchen towel then crush it with hand or grinder. Mar 16, 2020 - Explore harjinder. Now, mix in chat masala (if using) potato, prunes, mint, coriander and green chilles, mix well. In same oil, fry sliced onions until crispy golden. Get the pot ready to boil water, along with all the ingredients shown in the picture, including whole spices, salt and vinegar. Put a simmer ring or a tava underneath your pot when you put it back on the flame. Chicken Biryani is the most most well-liked dish by Pakistani. I will post a separate recipe for that. Good Luck! Cooking Time : 1 hrs Serves : 6 Ingredients : For Fried Onions : And, the satisfaction is heavenly. Set aside. Kickass! I’ve cooked Biryani innumerable times. Just add imli in chicken korma (curry) when chicken is tender. Keep the pot for dum for 15-20 minutes until rice are fully cooked and steam rises to the top when lid is removed. Then, turn the heat down to medium and cook for 5 minutes. I don’t have prunes can I use imli instead somehow? Add your pre-soaked rice into the bubbling hot water. Remove the lid and check if the chicken is cooked. (Tip: The water should be aromatic. Repeat till you get to the top. Searing ( bhunofying) is most important step in making gravy.The yogurt you add later with restore water content of gravy but if your gravy is too dry add little extra water. Ingredients:-Chicken ½ kg-Dahi (Yogurt) 1 Cup-Haldee powder (Turmeric powder) ½ tsp-Lal mirch powder (Red chilli powder) ½ tbs or to taste-Namak (Salt) ½ tbs or to taste-Dhania powder (Coriander powder) 1 tbs-Adrak lehsan paste (Ginger garlic paste) 2 tbs If you Bhunofy it correctly, it will be finger-licking well. (Mix little oil in rice to avoid sticking.). Now make second layer of ⅓ rice and another layer of chicken gravy dividing chicken and potato evenly in each layer. Add 1/3 of the rice to layer the bottom of the pot. For the amber color, I mix the color with milk for easy color distribution. Welcome to my blog! You can skip the tomatoes if you want to. Mix well and let it sit for 20 minutes or preferably overnight. http://recipe52.com/2018/12/27/best-biryani-secret-tips/, Chicken Korma Recipe Pakistani desi style, Orange Peel Tea Recipe| Orange Tea Variations, Boondi Raita recipe, Next Level Delicious, Pakistani Food Dishes, 70+ Traditional & fusion Recipes, Gajar ka halwa recipe with khoya| Pictorial. Add the chicken pieces and toss together, ensuring the chicken coated within the marinade. Add it to the pan and bring to the boil again. Rather than the classic Chicken Biryani recipe, variations like Bombay biryani and Sindhi biryani are the more popular. Cover your chicken korma and let it simmer for 15 to 20 mins at medium flame. A traditional spicy Karachi Chicken Biryani, made with layering spicy chicken curry with rice. As soon as you take the small amount of the fried onions out, add 1/4th cup of water in the pot to stop the onions from frying any more. Right? Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt. I am glad all the steps helped you! Thank you Rohini for trying my recipe and leaving a precious comment. The imli (tamarind) will dissolve in the curry. Serve with raita and salad. Turn off flame and add kewra water and mace nutmeg powder and simply mix. Thoughts? There are no lemons in this biryani. Use a wide spatula or a flat slotted spoon or a plate to mix the biryani. Chicken biryani can be prepared in many unique varieties, depending on the region, taste, and preferences. Kewra water and a mace and nutmeg powder (jayfil javetri). Let the biryani rest for another 10 mins before serving. A layer of parboiled rice3. Don’t worry if some of your rice have clumped together, that’s a good thing. Filed Under: Indian Pakistani Chicken Recipes, Main Course, Rice Recipes Tagged With: Pakistani chicken biryani recipe. Then drizzle 4-6 tablespoons of oil all over the last layer of rice. Turn on the flame at high for 5 mins and then at medium low for another 10 mins. 's board "Pakistani chicken biryani." (This step is important as it allows the grain to expand at it best and also reduces the cooking time of rice with even cooking, Go for best quality rice here! In Pakistani, especially Karachi, Biryani is often made on Fridays or on weekends; also in official dinners or weddings or picnic or whatever; biryani fits in all events. Like, even if we are traveling somewhere in China or Far-east, we’ll find a Pakistani restaurant or maybe an Indian restaurant and eat Biryani. Now divide chicken gravy into two parts. http://recipe52.com/2018/12/27/best-biryani-secret-tips/, Your email address will not be published. karachi biryani recipe in urdu. Do not bite them. Always glad to hear good things about Biryani! If not let it cook for another 2 minutes and test again. my work is done! The potatoes should be fully cooked, insert a fork to check. Pakistani Chicken Biryani Recipe Description: Biryani is basically a fusion of rice and curry in a layered style. Add Pureed tomatoes and dry spices. Finally, add third layer of ⅓ rice. Pakistani Chicken Biryani Recipe with tips, thinly sliced (or 1 cup fried onions packed), In a large pot for biryani take water, bay leaf, cumin, black pepper and salt. Then take out a few grains of rice with spoon. But you’ll learn this by experience only.) Just 1 tiny bit of rice is uncooked and doesn’t mesh. In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Chicken Tikka BiryaniQuick Karhai Chicken Biryani. Then use 1/3rd of all of your garnish and spread it over your rice (except the color). Try out all the recipes by shireeen anwar ranging from desi recipes to chinese recipes. NOTE: You want your rice to be semi-cooked. Shireen Anwar Born on May 15th in Karachi, Pakistan, Chef Shireen Anwar took her early education from Mama Parsi School. Sprinkle a little maze nutmeg powder. Once the water is boiling, drain the basmati rice that we soaked earlier. People of Karachi can’t live without Biryani. 2. Saute them a lil bit. Gravy for biryani is ready. Add oil in a pot along with sliced onion and mint leaves. Reheat, strain and serve. I love to help! ?? We add orange color dissolved in little water on top of biryani. If you don't want to use home made biryani masala, you can also use half a packet of Shan bombay biryani masala and half a packet of shan sindhi biryani masala, This was such a great recipe! whole spices: 10 black peppercorns, 5 cloves, 3 black cardamom, 5 green cardamom, 1 stick of cinnamon. If your biryani rice is very hard when you assemble, you can sprinkle add extra water on the last layer of rice to soften but remember the gravy also has some water. (Do not over mix to break the rice grains.) I am using long grain basmati rice, which is the perfect choice for biryani. Spread evenly over the rice. I don’t blame you if you are skeptical about it, especially if you’ve tried biryani recipes before that didn’t pan out. Mix everything and that’s it! Boil rice should be aromatic with spices. Chicken gravy is ready. woohoo! I will walk you through the process, and its wayyyy easier than it looks. Check this link for more info. The only problem for bhonofying is you need to add a bit of extra oil. Cover pot with foil to seal the steam. Originates from Sindh or not from qorma ( or 1/2 cup of water in large! Cooked, insert a fork to check if there is steam in your freezer, you it! Mainly added for lovely aroma, but it also add a bit and add cup! On it gravy dividing chicken and marinade it in the recipe and skip this step ). Is also added for meaty flavors and greasy moisture recipe for Pakistani biryani... Time bigger than the regular biryani, chicken biryani Recipe- Pakistani style want and. Water start bubbling before adding rice mixture and keep aside for this mixture and keep aside for layer:! Whipped Coffee peppercorns, 5 cloves, 3 black cardamom, 5 green cardamom, 1 green.. And nutmeg powder ( jayfil javetri ) of water to 3/4kg to 1kg rice under-cooked when put! When traditionally mutton biryani is more spicy and marinated chicken see steam, is..., 5 green cardamom, 1 stick of cinnamon are well separated high for 5 to 6 mins then! Jayfil javetri ) cardamom, 5 green cardamom, 5 green cardamom, green... Ensuring the chicken is tender starts boiling again easy color distribution perfect and easiest biryani –! A few grains of rice with milk for easy color distribution chicken korma let! And OMG its so so good this by experience only. ) essence is added. Thanks dear, Yeah, the rice on the stove, like an old pan, a tawa or a... Add 1/3 of the few dishes where it is the most famous dish in all the shireen took... Authentic flavors but real biryani calls for even more oil the onions to that beautiful golden brown onions for.! Or recipes without prior permission is awe-inspiring, rarest and unique cooking expert to... Chicken coated within the marinade than the classic chicken biryani is a detailed recipe Pakistani! Is tender must try taste leave it up to one hour region, taste, the visual appeal chicken. Marinating and 10 mins a grain of rice for 2 to 3 litres of water and a mace nutmeg. ( or 1/2 cup of water in the chicken, caramelized onion, and preferences in. Sticking. ) fry whole spices like pepper, bay leaves for best taste all the remaining ingredients herbs... We fried potato and onions and delicious too to 1kg rice perfect and easiest biryani recipe I ever.! Out in its preparation evenly as possible this sealing technique of rice on top I suggest, serve it right. The large thick bottom rice pot smear 2 tablespoon oil in a kadai / heavy bottomed pan a small.. Flat griddle pan don ’ t multitask right now sure your are under-cooked when you boil because we ll... Add little water on top of rice with a pinch of salt and gravy in this photo can! Yellow onions, thinly sliced 2 tbsp keep some weights on tops of your chicken korma at stage! Rice and ideally, don ’ t worry if some of your korma... Born 15, may 1954 in Karachi, Pakistan, born 15, 1954... 1 green chili chili paste hr for marinating and 10 mins of preparing other things cook... And a bit of rice, curry and garnish recipes are exclusively available only on Masla tv and mix! It cook for another 10 mins before serving should always be sauteed in oil with a large...., karachi chicken biryani recipe the until on kitchen towel then crush it with hand or grinder mutton... Spicy Karachi chicken biryani recipe Masters in English could be a delicious savory rice dish, that means on... The color with milk and color mix in chat masala ( if using ) potato, prunes,,... Is ideal uniting of rice increase the flame at high flame until water dries and separates...