Recipe For Quick Karhayi Biryani Butter Over Bae S Biryanis

Pair it with a hearty bowl of kachumbar salad and raita, and you have yourself a party!

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.

GARNISHING

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, 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.