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Raseeli Karachi Chicken Biryani - Cooking with Kawish

Raseeli Karachi Chicken Biryani

A flavorful and aromatic Pakistani dish made with marinated chicken, basmati rice, and a blend of spices. This recipe serves 4-6 people and is perfect for special occasions. The combination of spices and herbs gives it a unique and delicious taste.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Karachi Style / Pakistani, Restaurant Style
Calories: 550
Ingredients Method Video Notes

Ingredients
  

Main Ingredients
  • 5 kg chicken boneless, cut into small pieces
  • 2 kg basmati rice sellaa basmati
  • 250 g yogurt plain
  • 250 ml cooking oil
Spices
  • 8-10 tbsp red chili powder or to taste
  • 6-8 tbsp cumin seeds
  • 3 tbsp turmeric powder
  • 3 tbsp red chili flakes
  • 10-12 pieces cloves
  • 25-30 pieces black peppercorns
  • 12-15 pieces green cardamom
  • 3-4 pieces black cardamom
  • 2 inches cinnamon sticks
  • 2-3 pieces star anise
  • 5 tbsp ginger garlic paste
  • 5 tbsp green chili paste
  • to taste salt

Method
 

Preparation
  1. Heat oil in a large pan over medium heat. Add cumin seeds, cloves, black peppercorns, green cardamom, black cardamom, cinnamon sticks, and star anise. Let it simmer for 1-2 minutes.
  2. Add the ginger garlic paste and green chili paste to the pan and sauté for 1-2 minutes.
  3. Add the red chili powder, turmeric powder, and salt to the pan and mix well. Let it cook for 1-2 minutes.
  4. Add the chicken to the pan and cook until it is 60% done. Remove the chicken from the pan and set it aside.
  5. Add the basmati rice to a large pot and soak it in water for 30 minutes. Drain the water and set the rice aside.
Layering
  1. In a large pot, create a layer of the cooked chicken mixture. Add a layer of rice on top of the chicken.
  2. Add a layer of the spice mixture on top of the rice. Repeat the layers until all the ingredients are used up.
  3. Cover the pot with a tight-fitting lid and cook over low heat for 10-15 minutes.
  4. Turn off the heat and let the biryani rest for 10-15 minutes before serving.
  5. Garnish with fresh coriander, mint, and a sprinkle of spices. Serve hot and enjoy!

Video

Notes

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven before serving.