Epic Biryani

Karachiites always complain about people of Lahore that they do not know how to make good Biryani.

I want all of you Karachiites to sit down and watch me while I make the most EPIC biryani you have ever seen.

Obviously I can't make this all by myself. So I took help from a friend (who also happens to be a Karachiite) from twitter who's name is Mehvish Abubakar . Mehvish is not only a very great cook but also an excellent baker and she makes custom cakes, many types of appetizers and a vast variety of food products. Her Facebook page goes by Sinful Bites. Do visit her page and you'll see a variety of very beautifully decorated cakes and other food products.

www.facebook.com/sinfulbitess

Now Mehvish has two different recipes on her food blog which is journalofafoodaholic.blogspot.com

I tried to combine them both and made this biryani. I hope you all approve of it and even if you don't who cares. I FEED MYSELF.

Ingredients For Rice Preparation:

Whole garam masala

1/2 kilogram uncooked rice

4 teaspoon salt

Ingredients For Chicken Marination:

1 whole chicken (16 pieces)

4 teaspoon vinegar

2 tablespoon yogurt

1.5 teaspoon salt

1 tablespoon red chili powder

1 teaspoon garam masala

1 teaspoon black pepper powder

1/4 teaspoon yellow food color

1 teaspoon ginger paste

1 teaspoon garlic paste

Ingredients For Rice Gravy:

Sliced Onions 4-5 medium

Sliced Tomatoes 4 medium

3 medium potatoes cut in half or the way you want

1.5 teaspoon salt

1 teaspoon red chili powder

1/2 teaspoon garam masala

1 teaspoon ginger paste

1 teaspoon garlic paste

250 grams yogurt

Green chilies 6-7

Six dried plums soaked in water

1/4 cup of milk

1/4 teaspoon yellow food color

1 teaspoon Kewrah

1/4 bunch of chopped coriander

1/4 bunch of chopped mint leaves

For the rice you have to boil water in a pan and add whole garam masala and salt in it. The rice should be cooked 3/4. Drain them and put separately.

Marinate the chicken in salt, pepper, garam masala, food color, black pepper, vinegar, ginger and garlic paste. Let it marinate for around 4 hours. I also slipped the potatoes in the marinade.

Now its time for the gravy.

Put a 1/2 cup of oil in a non stick pan and fry the onions till golden brown. Add the potatoes and ginger garlic paste. Stir and cook for 5 minutes.

Time to add the chicken now and fry on high heat.

As soon as the chicken changes color you add tomatoes, salt, red chili powder, soaked dry alo bukhara aka plums and a cup of water.

Cover the lid and cook for 15-20 minutes on low heat.

Your chicken and potatoes will be done by then.

Now you add the yogurt and garam masala. Cook again on low heat. I in my recipe have added green chilies, mint leaves and coriander right after adding the yogurt. Cook it till the oil separates from the gravy.

The gravy is all done now.

Time to shift the gravy in to a bigger pan.

Put a layer of the cooked rice over the gravy.

Mix the yellow food color and Kewrah in the milk. Pour it generously over the rice and also pour 1/4 cup of oil over the rice.

Cover and cook the rice and gravy on high heat for 2 minutes and the instantly lower the flame and cook it more for 6-8 minutes.

Biryani is ready to serve now.

ALIVE ITS ALIVE ladies and gentlemen. Put your hands, feet eyes and stomach together for Epic Biryani.

On a very serious and emotional note, I wish Mom was here to taste this because the little one loved it. Bless my Queen and the heavens in which she resides while having delicious meals.