Karachi Biryani

Karachi biryani is a popular rice dish in Pakistan, with layers of spiced chicken and rice garnished with fried onions, mint leaves, and cilantro leaves.

1. Wash the rice in cold water and soak for 30 minutes.
2. In a large pot, add 6 cups of water, salt, green cardamoms, black cardamoms, bay leaf, and cinnamon stick, and bring to a boil. Drain the soaked rice and add it to the pot. Cook until the rice is 70% done, then drain in a colander.
3. In a separate pan, heat the oil and ghee together.
4. Add the sliced onions and cook until they turn light brown in color.
5. Add the chicken and sauté for 5-7 minutes until the chicken turns white in color.
6. Add ginger-garlic paste and sauté for one minute.
7. Add chopped tomatoes, green chilies, coriander powder, red chili powder, turmeric, salt, and fry the spices until the oil separates from the gravy.
8. Add yogurt, garam masala, cloves, and cook for 10-15 minutes on low heat until the chicken is tender and fully cooked.
9. Take a deep pot with a tight-fitting lid, grease it with oil, and add one layer of rice to the bottom of the pot.
10. Add a layer of chicken gravy on top of the rice and sprinkle fried onions, mint leaves, and cilantro leaves.
11. Add another layer of rice on top of the garnish and repeat the layering process until all the chicken and rice are finished.
12. Cover the pot with the lid and cook for 10-15 minutes on low heat.
13. Once done, turn off the heat and let the biryani rest for 5-10 minutes.
14. Garnish with fried onions, mint leaves, and cilantro leaves.
15. Serve hot with raita and salad on the side.