Although for a desi, Biryani is like, only the most royal things ever, yet sometimes we are just short on time to make the whole Ordeal of doing the conventional Biryani. Enters Karhayi Biryani. As the name itself suggests, this biryani uses spices and ingredients similar to that of a Chicken Karhayi and is also a quick fix for your Biryani cravings.
INGREDIENTS AND STEPS FOR MAKING BIRYANI
Firstly, the rice is prepped pretty much similar to any recipe, soaked in water and boiled in whole masalas with vinegar and kewra water. One medium chicken is enough to serve 6 adults.
This recipe calls to add brown onions to your gravy and I usually keep a packet of frozen fried onions in the freezer for such days. While this recipe calls for onions, I’ve even made this recipe without it and it still turns out fine so you can skip it if you don’t have the time to fry them. Just blend your tomatoes and chillies and ginger garlic in a blender and you have your masala base ready.
Literally all you have to do is dump all your ingredients in the pot and just let it cook. I tend to add yoghurt later since it has a tendency to burn the masala if added at an early stage. But you can keep an insulator or a pan right below your pot and add yoghurt from the start.
Biryani is as much a treat for the eyes as it is for your palate. Your Biryani needs to look like the royalty it is. Don’t ever be stingy when it comes to the Garnish of the Dish. This one needs all the fresh ingredients above, to bring out the freshness of your Biryani.
The quantity for this recipe will give you roughly 3 layers of rice and 2 layers of chicken. Make sure to add some garnish before every addition of the Qorma to the pot.
And the top is where you add your color, Please don’t add red food color to this biryani, this one requires a more orangish food color. Every Biryani has its own hue which makes it what it is,
TIP: Make sure your pot is big enough that even after all the layers, the top still has a little space left. A fully loaded Cauldron will cause your rice to be sticky and wont give it enough room to expand while it cooks.
Always seal the pot very well. For a proper steam and cook, the better your seal, the better the flavours. If you feel your pot lid is loose, try covering up the pot with foil first and then the lid. Alternatively you can weight on top of your lid to create that internal pressure in the pot.
more on Biryani 101 in future posts.
RECIPE OF QUICK KARHAYI BIRYANI
Did you try out the other popular rice recipe on the blog? Chicken Malai Boti Pulao will bring some diversity to your next food spread!