Famous and Delicious Karachi Style Deghi Chicken Biryani Pakistan

Karachi-style Degi Chicken Biryani, also known as Al Rehman Biryani, is a popular dish in Karachi. This is a wonderful traditional Pakistani chicken biryani dish with simple and easy-to-follow instructions that bring out the heavenly authentic taste and aroma of degi.

Al Rehman Biryani is among the world's most famous moving and looked-through dishes. It's quick, easy, and delicious. The "Kharadar" area of Karachi is home to its primary location. Chef Shahid Jutt is the brains behind this successful business. It has a distinctive Deghi flavor.

Three Main Steps to Make Chicken Biryani:

The authentic Karachi or Pakistani chicken biryani is delicious and easy to make. Also, you don't need a lot of spices that are hard to find.

How to make Pakistani Chicken Biryani: There are three main steps;

Making Biryani Masala involves steaming or dum and parboiling (partial boiling) of rice layers.

You need these components:

The taste and spice of Karachi chicken biryani are intense. and is typically made with ready-made biryani mix or homemade biryani masala. The unique, spicy delight flavor comes from the combination of various herbs and spices.

Oil :

It is suggested that oil be used in place of ghee in biryani. Any cooking oil or a 1:1 ratio of oil and ghee can be used. At the beginning of this recipe, very little oil is used, but more will be added during the final dum/steam step.

Paste ginger-garlic:

It's best to use freshly prepared ginger and garlic to flavor food and get rid of the meat's raw smell. Additionally, it can be utilized

Chicken:

Clean, skinless, medium-sized chicken with bone (about 8 pieces per kilogram) is preferred...

Entire flavors:

Many whole spices are added to biryani; the quantity is listed in the recipe; however, you can omit or add them if you have them on hand.

Spices in powder:

You can use ready-made "Shan" spice mixes or spices from your pantry like red chili powder, turmeric, cumin powder, coriander powder, and salt. Either choice will make your Biryani taste fantastic. I used a mix of Shan Biryani.

Cube of Chicken:

Gourmet experts for the most part add Chinese Salt to their food sources, however, I involved Maggi Chicken block due to the inaccessibility in my space. The chicken powder can also be added.

Rice:

In this case, I used long-grain Basmati rice, but you can also use Sella rice, which is just as good. The amount of time needed to soak basmati rice is only 30 minutes, whereas sella rice must be soaked for three hours. More information about rice can be found here.

Vegetables:

Few vegetables are added to Biryani for layering. Like cut tomatoes, cleaved coriander, mint leaves, and stem off green chilies.

Onions Fried:

Although homemade crispy fried onions have the best flavor, if you're in a hurry, stick with store-bought fried onions.

Plum Dried:

Dried plums (aloo Bukhara) are added for an incredible flavor that is both tangy and sweet; You can skip it if it isn't available.

Step 1 : Making of Biryani Masala:

Begin your biryani interaction by making the biryani masala/curry/korma. First, thoroughly wash your chicken and set it aside in a strainer. In a large pot, add oil, the paste of ginger and garlic, and the chicken over high heat. Then, add the chicken cube, Kashmiri red chili powder, and the Shan Bombay biryani mix.

Mix for a few seconds. Now, you can either add whole spices like cinnamon sticks, cloves, green cardamom, and whole black pepper, or you can omit them depending on how much time you have.

If your family prefers potatoes in their Biryani, add the chunked potatoes now, mix well, and cover with two cups of water. Cook for 10-15 minutes on low to medium heat or until the potatoes are almost done (70 percent cooked). After that, put the fire out.

Step 2: Rice is parboiled, or partially boiled:

The chicken is cooking in the meantime; Add water to a larger pot and bring it to a boil.

Add oil, salt, and rice that has been soaked for 30 minutes before boiling. The rice should have a bite after six minutes of cooking, or until it is half cooked (parboiled). After that, strain the rice.

After being boiled and strained, the rice should not cool down. Use them right away for steaming (DUM), and ensure that your chicken curry is prepared prior to boil the rice. The rice would begin to curl otherwise.

Step 3: Steaming and layering:

The rice is being boiled in the meantime; Toss chopped mint leaves, fried onions, dried plums, stem-off green chilies, thinly sliced tomatoes, and coriander leaves in a bowl thoroughly.

The layering part comes next. Place the chicken on top of a layer of everything that has been mixed or tossed, and turn up the heat to high. Sprinkle food tone (I utilize Orange-Red), entire flavor powder (garam masala), kewra water, and biryani embodiment (discretionary) on top.

Now add the parboiled rice to the final layer. Top with a half cup of oil. Cook for five minutes over high heat with the lid on.

Then cook for five more minutes over the same high flame after removing the lid. Now, turn the flame to the lowest setting and properly cover the lid with foil or cloth to create steam (dum) for five to ten minutes..

How is biryani served?

The Biryani is now ready to be served. Once prepared,deghi biryani should not be mixed up. Instead, you must climb to the top of the Degh/Pot from the bottom. Remove the masala rice from the bottom before plating. After that, take out the chicken, potato, and white rice. Try not to break the rice by being gentle.

Additionally, when mixing and serving biryani, try to use a rice serving spoon, a professional skimmer spoon, or a plate.

What should accompany Chicken Biryani?

Biryani is a complete meal that goes well with either garlic chutney or raita. Because chicken biryani is a meal that also has protein and carbohydrates, you only need a salad of vegetables.

Sides like Spicy Cream Cheese Samosas and Chicken Bread Rolls can be served alongside the Biryani if you're throwing a party or dawat.

You can also serve the royal desi dessert Shahi tukray or an English Lotus Biscoff dessert to satisfy everyone's sweet tooth.

Ingredients

Biryani Masala

1/3 cup oil
1. 2 tablespoons ginger-garlic paste
2. 1 kg of chicken cut into 8 pieces
3. 2 cups water, 1/2 pkt Special Bombay Biryani (Shan Mix)
4. 1 tablespoon Kashmiri red chili powder
5. 1 piece of a chicken cube
6. 5 to 6 whole cloves (loung)
7. 10 pods green cardamom (elaichi)

Rice

1. 3 cups long grain Basmati rice, soaked for 30 minutes in water
2. 3 tablespoons salt
3. 1 tablespoon oil for the rice

For the Layer

1.       1/2 cup Coriander leaves slashed
2.       1/2 cup Mint leaves slashed
3.       8 Entire Green Chilies stem off
4.       5 pieced Dried Plums (alo bukhara)
5.       3 medium Tomatoes cut in flimsy cuts
6.       3/4 cup Broiled Onion
7.       1 tbsp Kewra Water
8.       1 tsp Biryani quintessence
9.       1 tsp Entire zest powder (garam masala powder)
1.       1 tsp Biryani quintessence

2. 1 tsp Entire zest powder (garam masala powder)
3. 1 tsp Orange Food tone
4. 1/2 cup Oil (for top of the rice layer)
5. 1 tbsp Oil

Instructions:

1. Heat oil and ginger-garlic paste in a large pot until fragrant.

2. On a medium-high fire, add chicken. Then, add the chicken cube, Shan Bombay biryani mix, and Kashmiri red chili powder. Mix for a few seconds.

3. Whole cloves, green cardamom, cinnamon sticks, and black pepper are now included. If desired, add potatoes and mix well.

4. After that, add two cups of water and cook, covered, on low to medium heat for 10 to 15 minutes, or until the potatoes are half-done. After that, put the fire out.

5. Add water to a larger pot and bring it to a boil. Salt, oil, and pre-soaked rice should be added once the water reaches a boil.

6. The rice should have a bite after six minutes of cooking, or until it is half cooked (parboiled). After that, strain the rice.

7. Toss chopped coriander leaves, mint leaves, fried onions, dried plums, stem-off green chilies, and thinly sliced tomatoes together in a bowl while the rice is cooking.

8. Presently comes the layering part. Turn up the heat to high and top the chicken curry with a layer of combined ingredients from step 7.

9. On top, sprinkle biryani essence (optional), whole spice powder (garam masala), kewra water, and food color (I use Orange-Red).

10. Now add the parboiled rice to the final layer.

11. Add half a cup of oil on top. Cook for five minutes over high heat with the lid on.

12. Then cook for five more minutes over the same high flame after removing the lid.

13. Now, turn the flame to the lowest setting and properly cover the lid with foil or cloth to create steam (dum) for five to ten minutes.

14. It's time to prepare the Biryani for serving. Once prepared, Degi Biryani should not be mixed up. Instead, you must climb to the top of the Degh/Pot from the bottom. Masala rice should be taken out of the bottom before plating. After that, take out the chicken, potato, and white rice. Try not to break the rice by being gentle.

15. Serve quickly, and ENJOY!

Famous and Delicious Karachi Style Deghi Chicken Biryani Pakistan