Aloo and Chicken biryani | Karachi style masaledar Chicken Biryani

Chicken and Aloo biryani | Karachi Style masaledar Chicken biryani
Karachi-style masaledar Aloo (potato) and chicken biryani is a delightful variation of the classic chicken biryani. This version incorporates tender chicken pieces along with potatoes, creating a delicious and satisfying dish. This biryani is flavorful Pakistani dish known for its aromatic spices and tender chicken and potatoes. Here's a basic overview of how Allo and Chicken Biryani Karachi style typically prepared:
Ingredients for Karachi Style Aloo and Chicken Biryani recipe:
1/2-Cup Oil
1-Small Size Onion (Sliced)
2-medium size Tomatoes (Sliced)
5-6 Green Chillies (Chopped)
5-6 Garlic Cloves (Chopped)
1-Inch Ginger piece
1-tablespoon salt or to test
1/2-tablespoon Red chilli powder
2-Tablespoon Biryani Masala
1-teaspoon Turmeric Powder
1/2-Cup Whisked Yogurt
10-15 Dried Plums
3-Medium Potatoes
500g-Kg Chicken
250-ml water
Method:
- In a pot heat Cooking Oil,add Sliced onions and fry until brown,Add tomatoes, Chopped Ginger, Garlic,Green Chillies and Cook until tomatoes are softened then Add Salt,Red chilli powder, turmeric powder, biryani Masala powder,and cook until oil separates.
- Add whisked Yogurt and Cook on low heat for 3-4 Minutes.
- Add Dried Plums, Potatoes, chicken and Cook for 4-5 Minutes on high heat, Add water and cook until thickened but still slightly thin consistency.
For dum
1/4-Cup Coriander leaves
1/4-Cup Mint Leaves
3-4 Green chillies
1/2-Lemon (Sliced)
- Spread the Mint leaves, Coriander leaves, green chillies and Lemon slices on top the gravy.
For Rice
Water as required
Sella Rice-500g (Soaked for 2 hours)
Salt to Test
5-6 Cloves
2-3 Staranies
3-4 reen Cardamom
1-teaspoon Cumin Seeds
2-3 Bay leaves
1- tablespoon lemon juice
4-5 Black peppercorns
1-Inch Cinnamon stick
- In a pot add water and bring it a boil,add all ingredients and once water is full boiled add soaked rice and cook until 70% done
- Drain and layer on top of gravy.
- Pour Food Colour Mixed with 2-tbsp water, 1-tbsp kewra water and 1/4 teaspoon yellow food colour.
- Keep in dum on very low heat for 25-30 minutes.
- Mix and Enjoy!
All the recipes and dishes I have made are referenced and learned on the internet, youtube, google... I'm not the first to make them, not the first to create a certain dish. . I just change the ingredients to make the dish suit my taste. And I just hope my video has an easy way to communicate so that you can successfully make the dishes that you like. If anything bothers you, I sincerely apologize.
And the last thing I am not a professional chef. I'm just a normal person, thank you.
O:00 Preview
0:22 Recipe begins
0:40 Prepare gravy
1:46 Cooking with potatoes and Chicken
2:42 How to boil perfect rice | How to boil Sella rice
3:20 Layering
3:53 Keep on dum
4:00 Serving Aloo Chicken Biryani
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