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Home Dish Karachi Special Aloo Wali Beef Biryani

Karachi Special Aloo Wali Beef Biryani

Name: How to cook Karachi Special Aloo Wali Beef Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Erum Ahmed

Karachi Special Aloo Wali Beef Biryani

#CPL #Karachi Karachi's beef biryani reigns supreme over all other forms of biryani because it packs a spicy punch that sets it apart from the rest. The addition of potatoes gives it a hearty and satisfying texture that will leave you wanting more. It's no wonder that this dish is so popular among locals and tourists alike. Trust me, you haven't experienced true biryani until you've tried it from Karachi.

Ingredient

Food ration :

4 servings

Cooking time :

3 hours

1 kg

Beef

750 grams

Rice basmati

3-4 medium

Onion

3-4

Tomatoes cut in cubes

3-4

Potatoes

6-8

Green chillies

1-2 tbsp

Ginger garlic paste

half cup

Fresh coriander

1 tbsp

Lemon juice

1 cup

Yogurt

1 tbsp

Red chilli powder

1 tsp

Haldi

1 tbsp

Dhania zeera powder

1 1/2 tbsp

Garam masala

1/4 tsp

Jaiful jawitri

6-8

Aloo Bukhara (dried plum)

1-1 1/2 cup

Oil

Badyan phool

Bay leaf

Cinnamon sticks

Cloves

6-8

Black pepper

6-8

Green cardamom

1 tbsp

Black zeera

1 tbsp

Milk

few leaves

Zafran

2-3 drops

Kewra

1/4 tsp

Zarda color

Cooking instructions

* Step 1

Soak rice Heat Oil ina pan and fry onions till golem take out the onions and set aside.Then marinate the beef with ginger garlic paste yogurt red chilli powder, dhania powder, haldi, Garam masala powder, jaifal javitri powder and aloo Bukhara for two hours. In the same pan put the marinated beef and cook it on low flame with cover until tender..after that add lemon juice in it.

* Step 2

Soak the potato in water with zarda color for 10 to 15 minutes. Deep fry potatoes and set aside. Boil water in a pan with salt and whole Garam masala add rice after boiling the water۔ Drain the rice in a sieve.. cook rice until two kunni 😀😀 mix tomato green chillies Coriander and mint in fried onions and save some onion for the topping.

* Step 3

Add saffron kewra and Zarda colour in a milk and set aside Now put some boiled rice in the base of the pan then add some oil 2 /3 spoons then add fried onions and tomato mixture. Then add cooked beef then put all the boiled rice... After that I the last put milk and saffron mixture on the top with fried onions Garam masala and 2/3 tbsp ghee. Add potatoes at the Time of serving

* Step 4

Keep this pot on a very low heat for 30 minutes. Place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer of rice from getting burnt.