Just as Karachi is the city that celebrates diversity, this biryani too is a melting pot of flavours. With National Masalaydar Biryani giving it the much desired oomph, and Chef Saadat’s interesting twist on a regular biryani – the Karachi Raseeli Biryani is spicy, tangy, wonderfully moist, and a celebration on a plate!

Ingredients:

Ingredients
For Chicken Masala
Chicken Pieces : 1 kg
Potato (quartered) : 1
Oil : 1 cup
National Masalaydar Bombay Biryani : 1 packet
Yogurt : 1 cup
Zarda / Orange Food Color : quarter teaspoon
Tomato (sliced) : 1
Green Chili (chopped) : 6-8 (very spicy thin ones known as Malir ki Mirch)
Fresh Coriander : 4 tablespoons
Fresh Mint Leaves : 3 tablespoons
Lemon (sliced) : 2
Dried plum (Aalo-bukara) : 5-6
Cooked Sayla-Rice : as explained
For Sayla Rice
Sayla Rice : 3 cups
National Cumin Seeds : 1 teaspoon
National Iodized Salt : 3 tablespoons
Water : 3 liters
Fresh Coriander : 1 teaspoon
Fresh Mint : 1 teaspoon

Method:

For Cooking Rice

Soak Sayla-Rice for at least three hours while changing the water at every hour.

In a large pot take approximately 3 liters of water; add National Cumin Seeds, National Iodized Salt, fresh coriander, and fresh mint leaves.

Bring to a rapid boil.

Now add the soaked rice and boil till it reaches teenkanni.

Strain and use it immediately for the biryani.

For Biryani

In a large pan put the chicken, potato, oil (reserve 2 tbsp), National Masalaydar Biryani Masala, and 1/2 cup of water. Turn up the heat to medium-high and cook with the lid covered for 15 minutes. Turn the heat off and there should be little or no liquid left by this time.

In a mixing bowl whisk the yogurt and food color together and pour over the cooked chicken.

Place sliced tomato, green chilies, fresh coriander, fresh mint, lemon slices and dried plums on top of the chicken and yogurt layer.

Top the chicken with the Sayla-Rice. Cover with a lid and place a tawa underneath the pan. Cook on high flame for 10 minutes.

Turn the heat low; drizzle 2 tablespoons of water and 2 tablespoons of oil on top of the rice layer.

Tightly cover with a lid. There should be no gaps, and give dum.

Serve hot accompanied with a cooling cucumber and yogurt raita.