Скачать или смотреть CHICKEN BOMBAY BIRYANI | KARACHI RESTAURANT STYLE BIRYANI | COOKED BY ANUM

Hello everyone 🤍 Welcome back to CookedByAnum.
Today, I’m sharing super flavorful, aromatic and authentic Karachi Style Chicken Biryani — soft basmati rice layered with rich, spicy chicken korma, fresh herbs, potatoes, and dried plums, cooked on dum to perfection 🍛✨
This recipe is easy, foolproof, and absolutely delicious — perfect for family dinners, weekend meals, or any special occasion.

🍛 Biryani Recipe

🧺 Chicken Korma

Ingredients:
Chicken – 500 grams (½ kg)
Biryani Bombay Masala – 1 packet
Yogurt – 1 cup (200 grams)
Ginger Garlic Paste – 2 tbsp
Salt – ½ tsp (adjust to taste)
Turmeric Powder – ½ tsp
White Cumin Seeds – ½ tsp
Cooking Oil – 1 cup
Onions – 5–6, thinly sliced
Tomatoes – 6–7, sliced
Potatoes – 5–6, peeled & halved
Green Chillies – 3–4, slit
Dried Plums (Aloo Bukhara) – 7–8
Fresh Coriander – handful, chopped
Fresh Mint – handful, chopped

Method:

Heat oil in a large pot. Fry onions until golden brown and crispy. Remove half for topping.
Add ginger garlic paste and fry 1 minute.
Add chicken and cook on high heat until color changes.
Add yogurt, biryani masala, salt, turmeric, and white cumin. Mix well and cook until oil separates.
Add tomato slices, cover and cook until tomatoes are soft. Then mash the tomatoes well with a spoon until fully blended into the gravy.

Add green chillies, potatoes, and dried plums. Cook until potatoes are 70% done.
Add chopped coriander and mint. Chicken korma is ready.

🍚 Rice

Ingredients:
Basmati Rice – 6 cups (1.5 kg)
Whole spices: bay leaves, green cardamom, cloves, cinnamon stick
Salt – to taste
Oil – 1 tbsp

Method:

Wash rice 2–3 times and soak 30 minutes.
Boil water with whole spices, salt, and oil.
Add rice and cook until 80% done. Drain and keep aside.

🥘 Layering – Karachi Style

1️⃣ First, spread some boiled rice at the bottom of the pot.
2️⃣ Sprinkle fresh coriander and mint.
3️⃣ Add tomato slices.
4️⃣ Spread all chicken korma evenly.
5️⃣ Add remaining rice on top.

Final Topping:

Fresh coriander
Fresh mint
1 sliced green chilli
Aloo Bukhara
Fried onions
Tomato slices
Mix food color in milk, add a few drops of kewra water, and pour over the biryani.

🔥 Dum (Steam Cooking)

Cover the pot tightly.
Place on high flame until steam starts building. Then reduce to very low flame and cook for 20–25 minutes.
Turn off heat and rest for 10 minutes.

Gently mix and your Karachi Style Chicken Biryani is ready 💛🍽️

🫖 Serving

Serve hot with:
Raita
Kachumber salad
Lemon wedges

Perfect for family gatherings, kids, and biryani lovers 💖

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See you in the next delicious recipe ✨

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